Keema Matar (Minced Meat with Yellow Peas)

Ingredients:

• 150 grams mutton keema
• 200 grams yellow peas
• A pinch of baking soda
• 2 medium potatoes (cut into small cubes)
• 3 medium onions (chopped)
• 1 medium tomato (sliced)
• 5-6 green chilies (chopped)
• 1 tbsp. ginger paste
• 1 1/2 tbsp. garlic paste
• 1 tsp. turmeric powder
• 1 tsp. kashmiri red chili powder
• 1/2 tsp. coriander powder
• 1/4 tsp. garam masala powder
• 100 + 50 ml water
• 1/2 tsp. salt
• Salt to taste
• 5-6 tbsp. oil

To temper:

• 2 bay leaves
• 1/4 tsp. cumin seeds

Making Procedure:

Soak yellow peas for 5-6 hours or overnight. Then drain the water. In a pressure cooker add water, yellow peas and a pinch of baking soda; close the lid and give it 2 whistle.

Wash the keema and keep it aside. Wash the potatoes and put in a colander.

Heat oil in a pan and add the potato cubes. Fry them golden brown colour and then separate from oil. In the same oil add bay leaves and cumin seeds. When the seeds crackle add chopped onion and fry until golden brown colour. 

Then add ginger-garlic paste and fry for 2 minutes. Add tomato slices and green chilies. Fry it together till the tomatoes are soft. After that add turmeric, red chili and coriander powder. Stir it, add the keema and 1/2 tsp. salt. Mix well and cook it for 5-10 minutes. Add 50 ml water and cook it covered on low flame until the keema is tender.

After that open the lid. Add fried potato cubes, boiled yellow peas and the remaining water. Mix together and cook it for 10-12 minutes. Turn off the heat and sprinkle garam masala powder on the top of it.

Serve hot with paratha, puri or roti along with salad and a wedges of lemon.