Allergens in Keema Matar: milk.
Ingredients
Quantities for 4.
- 500g, coarsely minced Muttongoat mince with some fat; lean mince goes dry
- 200g, fresh or frozen Peas
- 3 medium, finely chopped Onion
- 3 medium, chopped Tomato
- 3cm, paste Ginger
- 8 cloves, paste Garlic
- 3, slit Green Chilli
- 3 tbsp Gheeor mustard oil
- 1 tsp Cumin Seeds
- 2 Bay Leaf
- 1 Black Cardamom
- 1 stick, 3cm Cinnamon
- 4 Cloves
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masalaat the end
- 1 tbsp, crushed between the palms Kasuri Methi
- 3 tbsp, whisked Yogurtoptional
- 4 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 250ml Water
Cookware
pressure cooker, kadhai, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Take the mince out of the fridge 20 minutes before cooking so it browns instead of steaming.
- Chop the onions fine and evenly. This masala is bhuna-ed hard and uneven pieces burn before the rest colours.
- If using frozen peas, thaw and drain them; add them only in the last 8 minutes or they turn grey.
Method
- Heat the ghee in a pressure cooker, crackle the cumin, then add the bay, black cardamom, cinnamon and cloves for 20 seconds.
- Add the onion and cook on medium for 12-14 minutes to a deep even gold, stirring often.This is where the colour of the finished keema comes from. Pale onion, pale keema.
- Stir in the ginger and garlic pastes and the green chillies and fry 2 minutes, until the raw smell goes.
- Add the turmeric, chilli powder, coriander and cumin powders with a splash of water and cook 1 minute.
- Add the tomatoes and salt and cook 8-10 minutes until they collapse and the ghee separates at the edge of the pan.
- Turn the heat high, add the mince and break it up constantly for 8 minutes until no pink remains and the grains are separate and browned.Do not add water or cover it here. The mince must fry, not stew, or the keema tastes flat.
- Lower the heat, beat in the whisked yogurt a spoon at a time, and fry 3 minutes more.
- Add 250ml water, close the cooker and cook 3 whistles, then 10 minutes on low. Rest until the pressure drops.
- Open, stir in the peas and simmer uncovered 8 minutes, until the peas are tender and the keema is moist but not soupy.Cook off any loose liquid at this stage. Keema matar should hold its shape on a spoon.
- Crush in the kasuri methi, add the garam masala, cover and rest 5 minutes off the heat. Finish with coriander leaves.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and freezes well for 2 months. Reheat in a pan with 2-3 tbsp water over low heat; the fat will re-emulsify as it warms.
Nutrition Medium estimate
One serving of Keema Matar (450 g) is about 357 calories, or 80 calories per 100 g.
High protein: 33 g a serving, 37% of the calories
| Per serving450 g | Per 100 g | |
|---|---|---|
| Calories | 357 kcal | 80 kcal |
| Protein | 32.8 g | 7 g |
| Carbohydrate | 26.0 g | 6 g |
| of which sugars | 9.8 g | 2 g |
| Fibre | 7.8 g | 2 g |
| Fat | 14.5 g | 3 g |
| of which saturated | 7.3 g | 2 g |
| of which unsaturated | 5.8 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.