Kheema Matar is an absolutely delicious dish especially when teamed with some paav (buns)! Mutton kheema/mince made from goat meat is used to prepare this dish. In India, Kheema Paav is a very famous dish and can be found on the menus of almost all restaurants serving non veg food.
Mutton surely takes a longer time to cook, but curds when added to the same helps in hastening the cooking process. Again, it lends a delicious flavour to the dish. I remember watching a food show on television, where a famous chef was visiting different places in India. At one such place, at a dhaba, lots of curd was added to the mutton kheema and the end result was totally delicious!
Many times mutton kheema is cooked in a pressure cooker, but I always felt that it gave a fleshy flavour in the end. I am more of a vegetarian and learnt to eat mutton just a few years back, and started loving it too! But I couldn’t bring myself to like kheema. Hence, I decided to cook it directly in the kadhai and believe me, the end result was just awesome. You couldn’t tell it any different from soyabean kheema and the kheema literally took just 20 minutes to cook!
For some more delicious dishes, do take a look at the following recipes too….
Here’s the recipe for the delicious Kheema Matar…..
Prep Time : 25 min
Cooking Time : 60 min
Serves : 8
Cup Used :200 ml
- 1 kg Mutton Kheema (Mince Goat Meat)
- 1 cup Green Peas (Matar/Mataar/Hirve Vaataane)
- 7 cups Finely Chopped Onions (8 medium Onions)
- 1 cup Chopped Tomatoes (2 Tomatoes)
- 1 cup Thick Fresh Curds (Yoghurt)
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 3 tsp Bedgi Red Chilli Powder
- 3 tsp Corriander Powder
- 1 tsp Cumin Powder
- 5 tsp Garam Masala Powder …. To be adjusted as per taste.
- 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
- Salt to taste
- 1 cup Hot Water
- 3 tbs Homemade Ghee
- 1 cup Corriander Leaves
For the Green Paste :
- 1/2 cup Corriander Leaves
- 4 Green Chillies
- 20 large Garlic Cloves
- 1 1/2″ Ginger
For The Tempering :
- 1/2 cup Oil
- 1 tsp Cumin Seeds
- 6 Cloves
- 6 pieces Cinnamon (1″ each)
- 4 Cardamoms
- 6 Black Peppercorns
- 2 Bay Leaves
- To make Kheema Matar, start with washing the kheema well in clean water. Set aside to drain in a sieve.
- To make the green paste, grind together all the mentioned ingredients to a fine paste using a little water.
- Heat a kadhai or a pan and add oil to it. When it heats up, add the whole spices and saute.
- As soon as the spices splutter, add the green paste and saute for a minute or two.
- Add the chopped onions and some salt and saute on high to medium heat till the onions are slightly browned and soft.
- Add the turmeric powder and saute for a while.
- Add in the chopped tomatoes and mix well. Saute till the tomatoes are soft and mushy.
- Whisk the curds well and add to the above mixture. Stir continuously on high heat till it incorporates wholly into the onion tomato mixture.
- Keep stirring, probably for about 5-6 minutes to get a thick masala.
- Add the red chilli powders, the corriander powder and cumin powder and mix well.
- Add the mutton kheema and again saute on high flame for about 5 minutes.
- Add just a cup of hot water and salt to taste. Mix well and cover with a lid.
- When the kheema is almost cooked, add the green peas and the garam masala powder and mix. Cover and cook for a while.
- When the kheema and peas are well cooked and some of the chopped coriander leaves and kasuri methi and mix.
- Uncover and cook on high flame stirring occasionally till all the extra water has evaporated.
- Add some homemade ghee and mix. Switch off the flame and transfer it to a serving bowl.
- Garnish with some more chopped coriander leaves and serve the delicious Kheema Matar with paav or phulkas with some chopped onions and sliced lemon by the side!