Keema Matar I

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  • Ethnicity - Mughlai, North Indian
  • Type of meal - Party, Lunch, Dinner



  1. Heat ghee and fry asafetida.
  2. Add salt, green chillies, turmeric and coriander powder.
  3. Add cardomoms and garam masala and simmer.
  4. Then add a cup of hot water.
  5. Cover and cook till the water dries and Peas and keema are done.
  6. Garnish with coriander leaves.
  7. Serve hot with nan or chapatis.