I personally prefer Keema Matar while traveling. By traveling here I mean traveling by road. Long road trips. Driving down from one state to another. There are times when we have a target of reaching our destination before dawn. In such situations, where we gotta cover more than 500 kms and we are pressed for time, we don’t even halt at the usual dhabas that serve the mouthwatering Paneer Butter Masala for a quick meal. This is when I prefer to make Keema Matar and Pooris the previous night and carry it along the next day for our long long drive, that begins at around 3.30 a.m. This is a favourite since it’s a dry preparation and there are no risks of any gravy spilling and creating a mess.
Talking about road trips, one realises, that the actual beauty of our country is seen from the highways. You can catch a glimpse of the real raw India and its attraction while traveling down these roads.
Coming back to Keema Matar, won’t it be the just perfect food to take along for a long drive like this?
- Mutton mince (keema) 500 gm, washed and drained well
- Shelled green peas 200 gm
- Whole Spices
- Bay leaves 2 nos., Cloves 6 nos., Black cardamoms 2 nos., Green Cardamoms 6 nos.,
- Cinnamon stick 1 one inch stick, Black peppercorns 10 nos.
- Onions 2, large, finely chopped
- Tomato 1, large, finely chopped
- Ginger, finely chopped 1 tbsp.
- Garlic, finely chopped 1 tbsp.
- Green chillies 2 nos, finely chopped
- Kashmiri red chilli powder 1 tsp.
- Turmeric powder 1/2 tsp.
- Coriander powder 2 tsp.
- Roasted cumin powder 1 tsp.
- Garam masala (I used Biryani masala) 1/2 tsp.
- Yogurt 1/4 cup
- Chopped fresh coriander leaves 1/2 cup
- Oil/Ghee 5 tbsp.
- Salt as per taste
- Use a strainer to nicely wash the mutton mince. Press to drain out the water. Mix turmeric powder, salt and yogurt with the mince. Leave for an hour.
- Heat ghee in a pan and add the whole spices. Fry for a minute. Now add the chopped onions and fry till they turn golden brown in colour.
- Next, add the chopped ginger, garlic and green chillies. Further fry for about 5 minutes. Add the chopped tomato, powdered spices and mutton mince. Fry very well till oil separates. Add 2 cups of warm water, cover and cook for 30 minutes.
- Add peas and cook till they are tender and mince is dry. Garnish with chopped coriander leaves and serve hot with roti, poori or paratha.