Recipe: Yummy Keema ghugni/ keema matar

Keema ghugni/ keema matar. Matar ke chole or Ghugni is one of the most popular Bengali street food & snacks. Sukhe matar ki Sabzi, Kulche wale Chole, Peas Curry, Bengali Ghugni Chaat, Dry Peas gravy recipe, Matar ke chatpate Chole, Chotpoti Recipe, Matra Chat, Matar ke chole, Keema Ghugni recipe, Chole recipe. Mutton keema Ghugni is a popularly in Bengali Cuisine and food of India.

Jodi kono bhul truti hye thake tahle khoma kore deben🙏. Video ti valo lege thake thale obossoi like share ebong. Keema Matar Recipe, Learn how to make Keema Matar (absolutely delicious recipe of Keema Matar ingredients and cooking method) About Keema Matar Recipe: Keema matar is a delicious dinner party dish that you can easily prepare at home with simple ingredients and in no more than an hour. You can have Keema ghugni/ keema matar using 21 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Keema ghugni/ keema matar

1. You need 200 g of white peas/ white matar/ ghugni matar.
2. You need 150 gm of mutton keema.
3. You need 2 tsp of ginger garlic paste.
4. It's 3 of medium chopped onions.
5. You need 2 of medium tomatoes chopped.
6. Prepare 2 of green chillis.
7. Prepare of Whole spices,.
8. It's 2 of Bay leaves.
9. You need 2 of Red chillies.
10. You need 2 of Cardamoms.
11. It's 4-5 of cloves.
12. Prepare 1 inch of Cinnamon stick.
13. Prepare 1 tsp of Turmeric powder.
14. Prepare 1/2 tsp of cumin powder.
15. Prepare 1/2 tsp of corriender powder.
16. Prepare 2 tsp of Kashmiri red chilli powder.
17. Prepare 1 tsp of red chilli powder.
18. It's To taste of Salt.
19. It's 2 tsp of oil.
20. It's 2 tsp of ghee.
21. Prepare 1/2 tsp of garam masala.

Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals. "Keema matar" was popularly eaten in the courts of Mughal India. In royal families of the Indian subcontinent. Keema matar is a classic Pakistani curry recipe featuring lamb or mutton and peas that are generously spiced, this is real comfort food! Lamb Keema Matar is classic Pakistani homestyle curry, it is incredibly simple to cook and springs to life with a thousand flavours!

Keema ghugni/ keema matar instructions

1. Start the preparation while soaking matar overnight or atleast 4-5 hrs. Boiled the peas with water, salt upto 2-3 whistle..
2. Now in a kadai add 1 tsp oil and 1 tsp ghee, add whole spices. When nice fragrant comes from spices add onions and fry till golden. Next add ginger garlic paste, turmeric powder, salt, cumin, corriender powder,chilli powder and tomatoes. Saute untill oil separate. Then add keema cook in medium heat when all masala coated with keema and keema cooked with it's own water. If water required splash some drop of water for avoiding the burning of masala..
3. Add boiled peas into the kadai and cook for 5 mins in medium heat. Add garam masala and ghee, cook for 1 min. Switch off the gas and closed the lid for 15 mins..

To reheat, gently simmer the keema over low heat until warmed through. Refrigeration, and particularly freezing, subdues the fragrance of garam masala and of the salt. Therefore, taste the dish, and add a little garam masala and salt as needed before serving. Gobhi Matar Ka Keema- Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favorite veggie of my family. I often make stir This quick and easy gobhi matar ka keema is my favorite and the left over can be used to make sandwiches or by adding little gram flour or bread.