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Print Recipe
 KEEMA METHI ALOO MATAR
Course side dish
Cuisine mughlai
Prep Time 		20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
Instructions
  1. Wash and half boil keema in a pressure cooker.
  2. Fry the potato pieces and keep them aside.
  3. Wash the plucked Methi leaves, drain water nicely n keep aside.
  4. Heat around 5-6 table spoons of oil in a kadhai or a vok and add tej patta, dry red chillies and all the garam masalas.
  5. As soon as the garam masala splutters add whole garlic pods and ginger juliens and saute till they turn brown in colour.
  6. Now add the sliced onions and fry them all till the onion gets translucent.
  7. Now put the half boiled keema into the onions along with yoghurt and mix them all well.
  8. As the curd with leave water allow the keema to cook in low flame till the excess water reduces and the keema leaves oil from sides.
  9. Now add the methi leaves, peas and fried potatoes & mix all well till the leves get soggy.
  10. Adjust salt as needed and close the lid to cook for another 5-6mins.
  11. Turn off the flame and your Keema Methi Aloo Mutter is ready.
  12. Serve Hot !!!
Note :
  1. You can add Kalegi chunks into the Keema while half boiling it.
  2. Tomatoes can be used instead of Yoghurt or Curd.
Recipe Notes

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