- Start by peeling slicing 4 medium sized onions. In a saucepan, heat oil. Once the oil is hot add all the whole spices; 4 bay leaves, 4 cardamom pods, 3 - 4 cinnamon sticks and 2 star anise petals. Once the spices have released their aromas add the sliced onions, 2 tsp of minced garlic, 2 tsp of minced ginger. and 1.5 - 2 tsp of salt. Give all the ingredients a good mix, cover the saucepan and leave to cook over a low - medium flame for about 8 - 10 minutes, till the onions become translucent and golden in colour. Once the onions are soft and translucent, add the mince. Cook the mince over a high heat, stirring continuously. Once the mince looks brown all over, cover the saucepan again and let it cook for 5 - 8 minutes. Add 1 tsp turmeric powder, 1.5 tsp chilli powder, 1 tsp coriander powder, 1.5 tsp cumin powder. tsp mixed curry powder and 1 tbsp of dried fenugreek leaves. Mix the spices and allow to fry for a 8 - 10 minutes over a medium flame. Add water. Bring the curry to a boil and add 1 cup of frozen peas just as the curry reaches boiling point. Allow the curry to boil for 8 - 10 minutes over a high heat, then simmer gently for 5 more minutes. garnish the curry with coriander leaves.
Keema matar
#myrecipe
By Sai Charan
Mar, 27th
539
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Mutton
- Oil
- Onion
- Bay leaf
- Cardamom
- Cinnamon
- Star anise
- Ginger garlic paste
- Salt
- Turmeric
- Red chilli powder
- Corinader powder
- Cumin powder
- Curry powder
- Fenugreek leaves
- Peas
- Water
