Matar Kheema – Chicken Mince and Peas

Life takes very curvaceous turns. Sometimes you are on a high, and when you feel you have reached the peak, it can drag you down in the most awkward way. When life moves the way it wants (or the way God has destined it to move!), we realize how vulnerable we are, to the uncertainties of life. We do not know what is in store for us, coming up in the very next moment. All I do every time  is to pray to the Almighty that He does not grant such surprises that I may not be able to take mentally, in fact, for everybody. Some people are strong, some may look strong but at the back of things, they are brittle. Yesterday was such a day for me   – I was excited in the morning but then in the evening it took a different turn. Alhamdulillah, things came back into place but then it made me recognize the fact that we have no control over what we are to do. There is a much higher force to control our daily activities.

 

I guess that’s too much philosophy for a food blog, but then I guess you can understand that I am not 100% out of what happened yesterday. 🙂 Thank God for my work and this blog, I am feeling relaxed. We have to trust Him for His better plans, right?

Today’s recipe is a very simple curry, but loaded with flavors. I have to say that kheema aka mince is always one of the easiest protien to cook. Since it it chicken or meat broken down, it takes half the time of actually cooking the whole meat. Along with the kheema, add some frozen peas to make it just that apt curry to prepare on a lazy day and when served with chappathi, just tastes awesome.  My recipe is quite simple, yet full of flavor. I usually use chicken mince, since that is what is more accepted by my folks, but I always prefer it made with beef mince, or better with mutton mince. Did you know that you can use this curry as fillers for your samosas or puffs? That is how versatile it is!!!