Kheema matar

Since it was Father's Day on Sunday 15th June, I decided to cook something special for us at home. I made kheema matar and pooris. The pooris had nearly got spoilt but then Daddy came to my rescue and saved my efforts exemplifying the importance of Father's Day. The kheema matar turned out rather well and so I am putting the recipe here and for once I have photograph of my own results in the kitchen to display.

Ingredients:

2 medium size onions, finely chopped
3 teasepoons of ginger-garlic paste
2 tablespoons tomato puree
2 tablespoons coriander, finely chopped
2 green chillies, cut in small pieces
1 teaspoon haldi powder
1 teaspoon jeera powder
1 teaspoon garam masala
1 teaspoon dhania powder
salt to taste
1 cup water
1 large sized tomato, finely chopped
500 g minced meat, thawed
handful of peas
coriander, finely chopped for garnishing


Method:

Heat oil in a kadhai and add the onions. Fry, stirring time to time. Add the ginger-garlic paste and fry for 1 more minute.

Add the tomato pure, corinader leaves and all the masala. Fry for 2 minutes. Add the chopped tomato, water and let the mixture simmer for 2 minutes.

Add the minced meat. Cover the vessel and cook for 10 minutes stirring in between. Next add the peas and again cook covered for 10 minutes.

Remove the lid and cook for 5 minutes more or until the water has evaporated and the meat is cooked. Remove from flame and garnish with coriander leaves.

Your kheema-matar should be looking like this: