Скачать с ютуб DHABA STYLE KEEMA MATAR | KEEMA MATAR MASALA | MUTTON KEEMA RECIPE в хорошем качестве

DHABA STYLE KEEMA MATAR | KEEMA MATAR MASALA | MUTTON KEEMA RECIPE

Dhaba Style Keema Matar | Keema Matar Masala | Keema Matar Curry | Keema Matar Recipe | Mutton Keema Recipe | Keema Recipe | Mince Meat with Green Peas | Spice Eats Keema Curry Ingredients for Dhaba Style Keema Matar: (Tsp-Teaspoon; Tbsp-Tablespoon) - Keema (Goat Mince)- 500 gms. - Fresh peas- 1 US cup (100-120 gms) Whole Spices: - Green Cardamom- 4 - Cinnamon- 3 - Cloves- 5 - Dried Red Chillies- 4 - Whole Black Peppercorns- 10 Spice Powders: - Turmeric Powder- 1/2 tsp - Red Chilli Powder- 2 tsp - Coriander Powder- 2 tsp - Cumin Powder- 1/2 tsp - Kashmiri Chilli Powder- 1.5 tsp - Garam Masala Powder- 1 tsp - Green Cardamom Powder- 1/2 tsp Other Ingredients: - Onions, chopped- 2 large (200 gms) - Ginger Garlic paste- 2 tsp - Curd/Plain Yogurt, whisked- 3 tbsp - Tomato Purée(readymade)-5 tbsp - Refined Oil- 4-5 tbsp - Coriander Leaves, chopped- 3 tbsp - Salt - 1 tsp + a pinch (or to taste) Preparation: - Chop the onions and the coriander leaves. - Peel the fresh green peas or use frozen ones. - Whisk the curd/yogurt, set aside. - Dry roast the Kasuri Methi for 30 secs and then allow to cool. Crush it roughly with your hand. Process: - Heat oil in a kadai/wok & add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 10 mins till light brown in colour. - Add the ginger garlic paste and fry on low heat for 2 mins till the raw smell is gone. - Add the keema (minced meat & the turmeric, red chilli, coriander, cumin powders & 1 tsp salt. - Mix and sear/bhunno on high heat for around 3 mins & then on medium heat for 7 mins till the keema is browned and oil separates. - Now add the Kashmiri Chilli Powder, Garam Masala Powder, Green Cardamom powder and tomato purée and give a mix. - Next add the whisked curd/yogurt, give a mix and cook on low heat for 2 mins till the curd is cooked. Continue to fry on medium heat for another 2-3 mins till oil separates. - Now add the green peas and a pinch of salt, mix and fry for 2 mins. - Add 250 ml water, mix and cover & cook on low heat for 20 mins till the keema & green peas are tender. - Garnish with chopped coriander leaves, give a mix and simmer for 1-2 minutes. - Serve with naan, roti or rice. #keemamatarmasala #keemamatar #keemacurry #keemamatarrecipe #keemamasala #keemafry #spiceeatsrecipes #spiceeats #spiceeatsmutton