What is Kheema?
Keema in English. Keema or Qeema or Kheema or Morteza is a traditional South Asian meat dish. The word may be borrowed from Greek χυμὸς and originally meant minced meat. Another theory is about its Turkic origin. It is typically minced mutton curry (lamb or goat) with peas or potatoes.
Ingredients of Matar Kheema
- 600 gm mutton mince
- 1 tablespoon grated ginger
- 3 green chilli
- 3 teaspoon pav bhaji masala
- 2 teaspoon cumin powder
- 2 teaspoon chaat masala
- salt as required
- water as required
- 12 coriander leaves
- 1 1/2 finely chopped onion
- 1 1/2 tablespoon grated garlic
- 2 finely chopped tomato
- 1 teaspoon powdered turmeric
- 3 teaspoon coriander powder
- 5 drops lime juice
- 200 gm peas
- 4 pav
How to make Matar Kheema Pav
- Step 1. In a deep bottomed pan add oil. Once its hot enough, add grated ginger and garlic along with the turmeric powder, red chili powder, cumin powder, coriander powder, pav bhaji masala and salt in it. Cook on low flame keeping in mind to stir in between.
- Step 2. Meanwhile, in a pressure cooker add water and peas. Cover it with a lid and cook till 2 whistles over medium flame. Now, add chopped onions and green chilies to the pan and cook over medium flame till the onions turn light brown in color. Add minced mutton to it and fry till its cooked well. This may take around 5-7 minutes. Once cooked, add chopped tomatoes and peas to it.
- Step 3. Your matar kheema is now ready. Sprinkle lemon juice, coriander leaves and chaat masala on it and transfer to a separate bowl. Serve immediately with pav or rotis and enjoy with your family.
