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Sunday, 27 May 2012

Kheema Matar


Kheema (chicken or mutton) - 500 gms
Jeera - 1 tsp
Onion (finely chopped) - 3 medium
Ginger (finely chopped) - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Green chilli (finely chopped) - 2 nos
Tomato (blended into a smooth paste) - 4 large
Coriander powder - 1 and 1/2 tbsp
Turmeric powder - 1 tsp
Cumin powder - 1/2 tsp
Red chilli powder (Deegi mirch) - 1 tbsp (you can increase its quantity if you want the dish to be spicy)
Mint leaves (chopped) - 1 tbsp
Lemon juice - 1 tbsp
Garam masala - a generous pinch
Green peas (boiled) - 1 cup
Salt to taste


1. Heat 3 tbsp oil in a pan. Put jeera and after sometime add ginger, garlic and green chilli.
2. When it turns colour, add the chopped onion. Saute till the onion becomes brownish in colour.
3. Now add the tomato puree and mix well. Saute it for 4 to 5 minutes till the oil leaves the masala.
4. In the mean time, mix the kheema with 1 cup of water. Mix well and make sure there are no lumps in it. This is a tip for making a good kheema.
5. Now add the coriander powder, turmeric powder, cumin powder and red chilli powder to the tomato and onion mixture.
6. Always mix the red chilli powder in some water and make a paste and then add it. By doing this, the colour of the chilli powder will be enhanced in the dish.
7. Saute till the oil separates. Add salt and the kheema.
8. Mix well and when the kheema becomes dry, add the chopped mint leaves, garam masala and boiled green peas.
9. After sometime when everything is mixed properly, add lemon juice and take off from heat.
10. Tip: After adding lemon juice, take off from heat. Never cook it more, as the dish turns bitter.

Kheema Matar

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Happy Cooking!!

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