An easy classic made with mince (kheema) and frozen peas (matar)…
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!!!
Matar Kheema - Chicken Mince and Peas
- 400 gm chicken mince
- 2 meduim onion sliced thinly
- 3 green chillies increase as per spiciness
- 1 tbsp ginger garlic paste
- 3 tbsp tomato paste
- 1 meduim tomato sliced
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tbsp garam masala powder
- 1 cup frozen peas thawed
- Salt as required
- Oil as required
- 2 tbsp coriander leaves
- A dash of black pepper powder
- Heat your saucepan and pour oil. Once hot, add the sliced onion, chillies and sufficient salt and saute till transparent.
- Add the ginger garlic paste and fry for a minute.
- Add the mince and stir continuously till fried, breaking the lumps, if any.
- Add in all the spices and fry for a minute.
- Add the tomato paste and the tomato and cook till the tomatoes are mashed and the mince looks well cooked.
- Add little water if the mixture gets too dry and sticks to the pan.
- Add the peas and cook for 5 minutes.
- Finally, add the coriander leaves and black pepper powder and give it a nice stir.
- Serve with chappathi or parathas.