| Recipe Name:
Pea Keema Curry |
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| Category:
Indian |
Sub Category:
Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Keema |
|
150 g |
| Garlic |
|
2-3 cloves |
| Ginger |
|
1/2" piece |
| Peas |
|
150 g |
| Curd |
|
1 tbsp |
| Onion |
|
50 g |
| Tomatoes |
|
50 g |
| Green coriander leaves |
|
a few |
| Salt |
|
1 tsp |
| Red chilli powder |
|
1/4 tsp |
| Haldi |
|
1/4 tsp |
| Cloves |
|
2 |
| Cinnamon |
|
1/2" piece |
| Black cardamom |
|
1 |
| Bay leaf |
|
1 |
| Garam masala |
|
1/4 tsp |
| Fat |
|
1 tbsp |
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Method: |
- Grate or grind the onion, ginger and garlic.
- Clean and wash the mince.
- Heat the fat in a pan, add the whole spices and then add onion, ginger and garlic paste. Fry till it is golden brown.
- Add red chilli and turmeric powder, beaten curd, blanched and chopped tomatoes and fry for a few minutes. Add mince and salt and fry till the fat separates out.
- Add peas and fry for 1-2 minutes more.
- Add sufficient water and pressure cook for 10 minutes.
- Serve sprinkle with chopped coriander leaves and garam masala.
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