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matar Archives - EvernewRecipes.com
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Chicken Keema Matar Ingredients:
Chicken Keema Matar Recipe
Minced chicken meat – 500 gm.
Matar (green peas) – 200 gm.
Salt – to taste
Jeera (cumin) – 1/2 tsp
Dried red chilly- 2 (chopped finely)
Onion (pyaz) – 2 medium size (chopped finely)
Ginger Garlic paste – 1 heaped tbsp
Dhania patta (cilantro leaves) – 1 bunch (chopped)
Haldi (Turmeric) powder – 1tsp
Jeera (Cumin) powder- 1 tsp
Dhania (Corriander) powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder – 1 tsp
Tandoori masala powder – 1 tsp (optional)
Jeera – 1/4 tsp
Haldi powder- 1/2 tsp
Red Chilly powder- 1/2 tsp
How to make Keema Matar
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.
How to make Chicken Keema Matar:
Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
Add chicken keema to it and saute for 5 minutes. Add salt.
Add 2 cups water
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 karaahi.
Add jeera, when jeera begins to splutter, add matar.
Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
Let the matar cook on slow flame for 7 minutes.
Put off the flame.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
Put off the flame. Garnish with chopped dhania patta.
Serve with steaming rice or chapaatis
Aloo Matar keema Recipe Ingredients:
Aloo Matar keema Recipe
Minced meat – 200 grms
Ginger and Gralic paste : 10 tsp
Onion – 1 ( chopped)
Tomatoes – 1 ( Chopped)
Capsicum Pepper – 1 ( chopped) optional
Coriander Leaves – 1 handful ( Optional)
Salt – taste
Garam Masala – 2 tsp
poppy seeds – 1 tsp
Chilly powder – 2 tsp ( Or according to taste )
Green peas – 1/2 cup ( frozen ), can use fresh green peas, but have to cook it before adding to the dish.
Oil – To fry
How to make Aloo Matar keema Recipe:
Heat the oil and fry the onions, tomatoes and ginger and garlic , Fry till the raw smell disappears.
Then make it cool and then grind it into fine paste, by adding water.
If you are using coriander leaves, add it now and grind it into paste ( this is optional)
2 cups flour
1 cup water
3 cups shelled peas
3 green chilies
¼ tsp asafoetida
2 tbsp ghee
1 tsp salt
Ghee for frying
How to make Matar Paratha:
Make a dough with flour and water and keep aside.
Mince the peas and green chilies in a bowl.
Heat 2 tbsp. ghee, add asafoetida, peas, green chilies and salt.
Fry for 8-10 minutes and let it cool.
Divide the dough into 8-9 balls, flatten each portion, place pea filling in the center and seal edges.
Roll out into a paratha and fry on a hot tawa using ghee.
Matar Paratha Recipe Image
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 ” chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)
How to make keema Matar
Heat ghee and fry asafetida.
Add salt, green chillies, turmeric and coriander powder.
Add cardomoms and garam masala and simmer.
Then add a cup of hot water.
Cover and cook till the water dries and peas and keema are done.
Garnish with coriander leaves.
keema Matar is ready to serve hot with nan or chapatis.