KEEMA MATAR

Ingredients:
   
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.
    * Serve hot with nan or chapatis.