
Ingredients:
• Minced goat Meat – 500 g
• Matar (green peas) – 200 g
• Oil
• Salt to taste
• For keema:
• Jeera – 1/2 tsp
• Dried red chilli – 2 (chopped finely)
• Onion – 2 medium size (chopped finely)
• Ginger-garlic paste – 1 heaped tbsp
• Dhania patta – 1 bunch (chopped)
• For powdered masala:
• Haldi powder – 1 tsp
• Jeera powder – 1 tsp
• Dhania powder – 1 tsp
• Red Chilli powder – 1 tsp
• Garam Masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)
• Water – 1 liter
• For matar:
• Jeera – 1/4 tsp
• Haldi powder – 1/2 tsp
• Red Chilli powder – 1/2 tsp
Method:
- Heat oil in a pressure cooker.
- Put jeera, tejpatta, dried red chilly in it.
- When jeera begins to splutter, add onion to it and fry it till golden brown.
- Add ginger garlic paste. Saute for 2 minutes.
- Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
- Add keema to it and saute for 5 minutes. Add salt.
- Pressure cook on high till the cooker whistles. Then reduce flame and cook for 18 minutes.
- Let the pressure cooker cool on its own.
- Put oil in a kadai.
- Add jeera. When jeera begins to splutter, add matar.
- Saute for 2 minutes, then add the haldi powder, red chilli powder and salt. Cover the kadai.
- Let the matar cook on slow flame for 7 minutes.
- Open the pressure cooker and add in the fried matar. Close and cook for 1 minute.
- Garnish with chopped dhania patta.
- Serve with rice or chapattis.
Recipe courtesy of Mohita Prasad