Home / Non-veg main course / Mutton Keema Masala / Keema – Matar Masala
9 October, 2016

Mutton Keema Masala / Keema – Matar Masala

Comments : 2 Posted in : Non-veg main course on by : nrdubey Tags: , , , ,

Date – 25.9.2016

 

Preparation time – 15 mins

Cooking time – 45 mins

Recipe Category – Main course

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Ingredients

Measurement cup used 1 cup – 240 ml, cut into cubes

Mutton Keema – ½ kg

Matar / green peas – ¾ – 1 cup

Onion – 1 medium to big, chopped

Tomato – 1 – 2 medium, Make paste

Bay leaf – 1

Red chili powder – 1 tsp

Turmeric powder – ½ tsp

Coriander powder –  3 – 4 tsp

Garam masala / Mutton masala – 1 tsp

Curd – 2 tbsp

Water – 1 cup

Oil – ½ cup

Coriander leaves chopped as needed

Salt – as per taste

For making Paste

Onion – 3 – 4 Medium, roughly chopped

Ginger – 2 inch, chopped

Garlic – 15- 18

Green chili – 2, broken

Cumin –  1 tsp

Cinnamon stick – 1 inch

Clove / laung – 4-5

Green cardamom / elaichi – 3-4

Black pepper corn / kalimirch – 7-8

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Method

Wash the mutton keema very well with water and drain it completely.

Take all the ingredients under ‘for making paste’ in a blender and make smooth paste. Keep it aside.

Heat oil in a thick bottom kadai, add bay leaf, wait for few seconds.

Add chopped onion, saute  until light pink.

Add blended paste, red chili, coriander, turmeric and garam masala powder, fry till oil separates.

Add tomato paste then again fry for a minute.

Add curd, stir and wait for a minute.

Add washed and drained mutton keema, fry it for 3-4 minutes at medium heat.

Add matar and salt, stir to mix them then cover it up with lid. Let mutton gets cooked at low heat for 15-20 minutes or for more time. Cooking time depends on mutton’s quality for me it took 15 minutes.

When the mutton gets cooked add 1 cup of water  and cook for 1 more minute. This step will make mutton more tender.

Add chopped coriander leaves, stir then turn off the flame. Serve it hot with chapatti, nan or any Indian bread and rice.

 

Tips

I used kadai for cooking mutton but you can cook it in cooker as well.

 

In Short

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Take all the ingrediants under ‘for making paste’ in a blender

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make smooth paste. Keep it aside.

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Heat oil

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Add bay leaf, wait for few seconds.

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Add chopped onion, saute until it turns light pink.

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Add blended paste, red chili, coriander, turmeric and garam masala powder, fry till oil separates.

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Add tomato paste then again fry for a minute.

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Add curd, stir and wait for a minute.

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Add washed and drained mutton keema, fry it for 3-4 minutes at medium heat.

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Add matar and salt, stir to mix them

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. Let mutton gets cooked at low heat for 15-20 minutes or for more time. Cooking time depends on mutton’s quality for me it took 15 minutes.

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When the mutton gets cooked add 1 cup of water  and cook for 1 more minute. This step will make mutton more tender.

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Add chopped coriander leaves, stir then turn off the flame. Serve it hot with chapatti, nan or any Indian bread and rice.



 

2s COMMENTS

2 thoughts on : Mutton Keema Masala / Keema – Matar Masala

  • November 23, 2016 at 4:19 pm

    Maintain the awesome work !! Lovin’ it!|

    • nrdubey
      March 5, 2017 at 1:58 pm

      Thank you.

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