Kheema Matar Recipes

KHEEMA MATAR (BEEF AND PEA CURRY)

Steps:

• Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
• Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
• Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.

KHEEMA MATAR

Steps:

• Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
• Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
• Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
• Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
• Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.

MUGHLAI KHEEMA MATAR

Steps:

• Heat oil in a pan.
• Add garlic, ginger, onions and salt.
• Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
• Add all the spice powders and green chillies.
• Add mutton, stir and cook for 5 minutes.
• Add hot water.
• Bring to a boil.
• Cover pan with a lid and cook on low flame for 30 minutes.
• Add peas and lime juice.
• Cook until the liquid has been reduced.
• Serve hot with bread, steamed rice or naan.