Keema Matar

Yummy spicy chicken keema with green peas. Can include potatoes also. Kids would love this dish as its a no mess cool way to have their favorite meat ( without bones). My son loves it too.

Goes well with rice, mildly spiced pulao and roti as well. 

Ingredients

2 big sized onions ( thinly sliced)

1 tbs finely grated ginger garlic

2 medium sized tomatoes (puréed)

1-2 ts Kashmiri chilli powder

Handful of frozen green peas

Few chopped coriander leaves

For marination

1/2 kg meat mince ( chicken/ mutton)

2 tbs lemon juice

1/4 ts turmeric powder

1/2 ts chilli powder

Salt as needed

Marinate for a minimum of 30 minutes

Garam masala powder

1 cinnamon stick

2 cloves

1 green cardamom 

1/2 star anise

1/2 ts fennel seed

1 tbs coriander seed

Dry roast and grind them to a very fine powder

Preparation

Heat enough oil a pressure cooker. Add thinly sliced onions with little salt and cook them until golden. Add ginger garlic paste and sauté for a minute. Add the meat mince and cook for 5 minutes in high flame until all meat changes color to white and leaves out most of its moisture. Toss and mince the meat with the ladle until it forms good small lumps. Continue cooking for a further 2 minutes in medium flame until the meat looks dry devoid of its moisture and some oil seperates. Now add Kashmiri chilli powder and the pureed tomatoes. Add needed salt. Give a good even mix. Close lid and pressure cook for one whistle in high flame and for 2 whistles in simmer. Let air subside by itself. Open lid and now most of reddish chilli oil would have seperated to the top. 

Now add frozen green peas, garam masala and coriander leaves. Mix well and cook partly covered in simmer for 10 minutes until peas gets cooked well.