Keema Methi Aloo Matar

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Mutton Keema slow cooked with freshly choppe fenugreek leaves and green pea is a typical winter delicacy that is cooked in my house almost every weekend. The mutton keema along with some fried potatoes and methi matar gives an amzing flavor and texture to the dish. It not just increases the volume but also gives a bite to the dish. Teamed up with hot chapatis/rumali rotis or just plain white rice, Keema Methi Aloo Matar is a must have in winters.

Print Recipe

KEEMA METHI ALOO MATAR

Course

side dish

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

45 minutes

Servings

portion

Ingredients

• 1/2 kg Keema Mutton / Mince
• 1/2 kg Methi leaves plucked
• 4 two Potatoes - diced into halves
• 2 Onion - medium sliced
• 2 - 3 inches Ginger - sliced Julian
• 7 - 8 pods Garli
• 1/2 cup Green
• 2 red chili Dry
• 4 - 5 Green chilli
• 2 Bay leaf
• 1 inch Cinnamon
• 3 cardamom Green
• 2 cardamom Black
• 4 - 5 Black pepper
• 4 - 5 cloves
• 1/2 cup Yoghurt
• 2 tsps Coriander powder
• 2 tsps Red chilli powder
• 1/2 tsp Turmeric powder
• Salt
• Cooking oil

Course side dish Cuisine mughlai Prep Time 20 minutes Cook Time 45 minutes Servings portion Ingredients 1/2 kg Keema Mutton / Mince 1/2 kg Methi leaves plucked 4 two Potatoes - diced into halves 2 Onion - medium sliced 2 - 3 inches Ginger - sliced Julian 7 - 8 pods Garli 1/2 cup Green 2 red chili Dry 4 - 5 Green chilli 2 Bay leaf 1 inch Cinnamon 3 cardamom Green 2 cardamom Black 4 - 5 Black pepper 4 - 5 cloves 1/2 cup Yoghurt 2 tsps Coriander powder 2 tsps Red chilli powder 1/2 tsp Turmeric powder Salt Cooking oil

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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