Keema Diye Ghughni (Minced Meat with Yellow Peas)

Minced Mutton with matar. This preparation is very famous in Bengal, a good accompany with Parathas and luchi.

Ingredients:

For the keema

Minced chicken meat -200 gms

1 onion chopped finely

3-4 gralic minced

1 inch ginger chopped

2 -3 tsp of turmeric powder

2 tsp. red chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp of garam masala

1 tomato chopped

Salt as per taste and some sugar

Oil for cooking -2-3 tbs

For the mator ghughni

Yellow peas- 2 cup soaked in water overnight or in warm water for 3-4 hrs prior to cooking

1 tsp of turmeric powder

1 tsp of salt

1 pinch of sugar

Coriander leaves for gurnishing.

Method:

• Pressure cook the matar with little salt until it is just done not mushy.
• Now prepare the keema, since the keema(minced meat )is of chicken,the time required to cook is less.
• Add oil to a hot saucepan, temper it with 2 bay leaf then add onion and saute it until it turn brown.Add ginger-garlic paste and chopped tomato.
• Now add turmeric powder,red chilli powder ,cumin-coriander powder ,salt and sugar and a little bit of water.
• Stir/fry the paste at med-low for 5-7 mins till the oil separates out.
• Now add in minced meat to it , stir it well so that the spices get evenly coated over mutton mince.Add in garam masala powder.
• Now cover the saucepan and cook at low for 7-10 mints.
• Now transfer the prepared keema to the cooked matar.
• Let it simmer some more time at low till the gravy gets a nice colour and keema and matar gets mixed well.
• Gurnish with coriander leaves.