Kheema Mutter

Cooking Time:  45 mins to 1 Hr                                                                 Servings: 4

Preparation Time: 20 mins                                                                        Category: Main course, Non-Veg


Meat mince is commonly known as Kheema in India. Kheema Mutter and is one of the most relished and most sought after dishes of all non-veg lovers in Hyderabad. Theorigin of this dish comes from Mughalai cuisine and it is evenly popular all across India and the main ingredients remain same which ever part you visit.



Kheema Mutter

Ingredients
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Kheema - 500 gms
Mutter (fresh green peas) - 100 gms
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Finely chopped Onions - 5
Chilly powder - 1 tbsp
Salt - to taste
Dhaniya powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chillies, sliced - 4
Garam Masala powder - 1 tsp
Ground nut oil - 4 tbsp
Coriander, finely chopped - 2 sticks




Preparation Method

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• Wash the kheema in warm water thorougly. Drain out the water and keep it in a bowl.
• To it, add chilly powder, salt, dhaniya powder, turmeric, ginger & garlic paste, 1/2 tsp garam masala. Mix well and let it marinade for half an hour.
• Heat oil in a kadai and add onions. Saute it until they turn light golden in color. Now add mutter (peas) and cook for 5 mins.
• Add the marinated kheema to it, mix well and cook on high flame with a closed lid. Keep stirring so that meat wont be over cooked and charred.
• When all the water from meat oozes out and let it simmer until the meat is completely cooked.
• When done all the remaining garam masala and mix well.
• Garnish with coriander, server hot with plain rice, poori or tandoori roti.

Note: Mutter can also be replaced with Alu or methi leaves