How to Make Perfect Keema Matar Masala
Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Steps to Prepare Super Quick Homemade Keema Matar Masala. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Keema Matar Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Keema Matar Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Keema Matar Masala is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Keema Matar Masala estimated approx 30 minutes.
To get started with this particular recipe, we have to first prepare a few components. You can have Keema Matar Masala using 26 ingredients and 12 steps. Here is how you can achieve it.
Hot, spicy, and flavorful chicken mince with green peas. Keema Matar Masala is a popular and classic dish from the Indian subcontinent and easy to make at home. #ERC
Ingredients and spices that need to be Take to make Keema Matar Masala:
- 200 gm chicken mince (keema)
- 1/2 cup boiled green peas
- 1/2 cup water
- 2 tbsp mustard oil
- 1 bay leaf
- 2 medium onions finely chopped
- 1-2 chopped green chillies
- 2 tbsp ginger garlic paste
- 2 medium tomatoes pureed
- 1 tbsp curd
- 1 tsp salt or to taste
- 1 tsp Kashmiri red chilli powder
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 1/2 tsp turmeric powder
- as required Coarsely ground garam masala (see below)
- 2 tsp kasoori methi
- as required Juice of one lemon
- Coarsely ground garam masala
- 6 cloves
- 10 peppercorns
- 1 " piece of cinnamon
- 1 black cardamom
- 5 green cardamoms
- 1 star anise
- 1 piece mace
Steps to make Keema Matar Masala
- To begin, add half a cup of water to the chicken mince. This ensures that the mince does not turn into lumps when cooking.
- Heat the mustard oil to smoking point and let it cool a bit.
- Add in a bay leaf. Add in the finely chopped onions and green chillies and saute until translucent.
- Next, add the ginger garlic paste and saute until the onions are lightly browned.
- Add in the freshly pureed tomatoes and mix.
- Now add the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, and coarsely ground garam masala. Saute for a few minutes until the oil starts appearing on the sides.
- Now add in the chicken mince and cook for a few minutes. Add in the peas and saute until the liquid dries up a bit.
- Add a bit of water, cover with a lid and cook until the mince and peas are done.
- Once the liquid has dried up, saute some more.
- Finally, add in the crushed kasoori methi and mix well. Check the salt and add more if required. Adjust the gravy as per your taste.
- Finish with the juice of one lemon.
- The Keema Matar Masala is ready to serve. Garnish with chopped green coriander leaves and serve with paranthas or naans.
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