Punjabi Kheema mutter curry Recipes

How to Prepare / Make / Cook - Kheema mutter curry ?

500 grams minced meat or kheema. 250 grams green peas, shelled. 2 medium onions. 1 cup nicely beaten curds. 4 flakes garlic. 1 inch piece ginger 1 large tomato, blanched and diced. 1 tblsp. Each of garam masala, coriander powder and ground cumin seeds. 4 green chillies, minced ½ small bunch finely sliced coriander leaves. A few sliced minced leaves. 1 tsp. Turmeric powder. 100 grams khoya. Silver foil. Salt and chilli powder to taste.

Grind onion, ginger and garlic to a paste. Heat 4 tblsps. Ghee and fry the ground paste to a golden brown colour. Put in kheema and fry till dry and crumbly. Put in curds, tomatoes, chillies, mint, coriander, tomatoes, salt and chili powder. Cover tightly and cook over a low fire till the mixture turns completely dry. Mix in the peas and 2 cups hot water. Cover tightly and continue cooking till the meat and peas are tender and almost dry. Put the mixture in a servingplate, knead the khoya to a smooth paste with your hands and cover with foil. Break the khoya into tiny bits and sprinkle over the kheema before serving.

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