Name: Methi Matar Keema recipe by Vinutha Hk at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 gms Mutton Keema; 1 cup peas; 2 teaspoon oil; 1 bunch methi leaves; Salt as per taste; To grind:; 2 medium onions; 2 medium tomatoes; 3/4 inch cinnamon; 8 cloves; 3/4 inch ginger; 15 - 20 garlic pods; Handful of Coriander leaves; 1 & 1/2 teaspoon red chilli powder; 1 & 1/2 teaspoon coriander powder; 1/4 teaspoon turmeric

ABOUT Methi Matar Keema RECIPE

A traditional Karnataka non veg dish. Served with puri, chapati or dosa. Monthly one Sunday breakfast of this dish is compulsory at my home.

Ingredients Serving: 4

500 gms Mutton Keema
1 cup peas
2 teaspoon oil
1 bunch methi leaves
Salt as per taste
To grind:
2 medium onions
2 medium tomatoes
3/4 inch cinnamon
8 cloves
3/4 inch ginger
15 - 20 garlic pods
Handful of Coriander leaves
1 & 1/2 teaspoon red chilli powder
1 & 1/2 teaspoon coriander powder
1/4 teaspoon turmeric

Instructions

Grind all the ingredients under section "to grind" to a fine paste and keep aside.
Wash the mutton Keema nicely and drain out the excess water.
In a pressure cooker, add oil. Heat it on a medium flame.
Add in finely chopped methi leaves. Fry it nicely.
Once done, add in mutton Keema and fry till the mutton oozes out all the water in it.
Once the mutton Keema dries, add in peas, salt and fry for couple of minutes.
Now add in the grinded paste. Fry well. Add little water (to cook the Keema), close the lid of the cooker and cook for 4 to 5 whistles or until done (depends on the tenderness of the mutton).
Once the pressure is released, open the lid, check for seasoning. Adjust if necessary.
Adjust the thickness of gravy as you wish. I keep it semi gravy.
Serve hot with puri or as per choice and enjoy.

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