Keema Mutter in Khada Masala

by Shaheen Ali

Keema Matar is a quintessential dish in every Muslim home specially during Ramadan. Mutton mince slow cooked with whole spices and lots of fresh green peas is a perfect side dish to your meal and certainly a show stopper in every Ramadan get together parties. I love to add potatoes in my keema matar, but one can always avoid it if they don’t like. Mutton keema can be cooked dry or as a gravy as well. Usually keema is semi dry curry that is teemed up with rice and roomali roti.

We love keema matar in any form, hence we try a variety of variations in it. Some days it’s matar and during winters we cook it with fresh methi/fenugreek leaves. Trust me it tastes awesome. Keema tamatar is also another delicious option to cook. In keema matar i use sour curd so that the fowl smell of mutton goes off nicely. You can use tomatoes if you wish. So let us proceed to check the recipe and the steps.

Print Recipe
MUTTON KEEMA MATAR IN KHADA MASALA

Course
side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Whole spices :
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Whole spices :
Instructions
  1. Wash mutton mince with running water, strain and keep aside.
  2. Heat oil in a large wok and fry the potato pieces till golden and keep aside.
  3. In the remaining oil add all the whole spices mentioned, after a few seconds add ginger slices and whole garlic pods and fry till golden.
  4. Now add sliced onions and green chilies and saute till raw smell goes off.
  5. Add in the mutton mince and mix well. Fry for some time till the moisture goes off.
  6. Add sour curd and mix nicely such that everything incorporates well. Gradually the curd will start leaving water, so simmer the flames, close the lid and allow the mince to cook nicely. This may take 20-15 mins.
  7. Once the mutton mince is soft and cooked completely, add in the turmeric powder, red chili powder, coriander powder, salt, green peas and adjust the oil as well. Fry everything nicely on high to medium flames till the keema starts taking a deep brown color and leaves oil from sides.
  8. Now add the fried potatoes and give a quick mix again and cook for another 5-6 mins till the potatoes get soften.
  9. Turn off the gas and garnish with fresh chopped coriander.
  10. Serve hot with Roomali roti.
Recipe Notes

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Thanks for stopping by!

Love : Shaheen

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