Dahiwale Keema Matar

Sometimes it happens that you cook something out of your instinct and it turns out so well that it becomes your favourite and this dish is one of them. This is the seocnd year my school friends  ( 16 of them ) gather at my house and though they were nice enough to tell me that we will order food from outside, I had planned a surprise lunch for them. And since, I was all alone arranging for the feast, I was thinking of some no-fuss cooking and this recipe is born. Just marinate the keema with minimum spices and Dahi or curd and then cook it in ghee and garam masala. Both keema and Curd will release so much water, you may not have to give enough attention and can be busy with other dishes. The only trick to make it finger licking good is, instead of using only sour curd, I have used Bengali sweet curd and normal curd in equal quantity.

Serve it with some sort of Pulao to get the best out of it.

Ingredients:

  • Mutton Keema – 1.5 Kg
  • Bengali sweet curd or misti doi – 150 gms
  • Normal curd – 150 gms
  • Ginger paste – 2 heaped tbsp
  • Onion – 4, chopped
  • Salt, Red chilli powder
  • Potato – 2, peeled and cubed
  • Fresh peas – one medium bowl.
  • Ghee – 3 tbsp
  • Whole garam masala – Bayleaf, cinnamon, green cardamom, star anise
  • Kewra water – few drops

Method:

Wash the keema and strain all the water. Then marinate it with salt, two types of curd, ginger paste and red chilli powder. Mix it well and marinate for whole night.

In the morning, remove the keema from the refrigerator and bring it to room temperature.

In a deep but flat pan, add white oil and fry the potato cubes with a pinch of salt. Keep aside.

In the same pan, add the ghee and when it is hot, add the whole garam masala along with bayleaf. Let them crackle. Then add the chopped onion and fry over low heat till transparent.

Then add the marinated keema, give it a good stir and then cover it. Let it cook over very low flame.

 

It will relase lot of water, let it get cooked. When the keema is almost cooked, add the fried potato cubes, mix well and continue cooking over low heat with the lid on.

Next add the fresh peas and continue cooking. Please slow cook to get the most flavourful keema matar you have ever tasted.

Once the vegetables and keema is thoroughly cooked, check the seasoning and switch off the gas. Sprinkle few drops of kewra water and keep covered for 30 minutes to infuse the kewra smell with the dish. Serve with pulao. It can go well with kind of paratha too.

 

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