Keema Matar I

== Description ==
* Ethnicity - Mughlai, North Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
* 500 g minced meat (keema)
* 250 g peas (matar)
* ½ tsp turmeric (haldi)
* 1 tsp red chili powder (lal mirchi)
* 1 chopped ginger (adrak)
* 3 green chilli (hari mirch)
* 1 tsp garam masala
* 3 large brown cardamom (elaichi moti) crushed
* 1 cup fresh and thick curd curd (dahi)
* 1 pinch of asafetida (hing)
* 4 tbsp clarified butter (ghee)
* coriander leaves (dhania) 
== Directions ==
# Heat ghee and fry asafetida. 
# Add salt, green chillies, turmeric and coriander powder. 
# Add cardomoms and garam masala and simmer. 
# Then add a cup of hot water. 
# Cover and cook till the water dries and Peas and keema are done. 
# Garnish with coriander leaves. 
# Serve hot with nan or chapatis.
Category:Mughlai Meat Dishes
Category:Asafetida Recipes
Category:Black mustard seed Recipes
Category:Chile leaf Recipes
Category:Chili powder Recipes
Category:Clarified butter Recipes
Category:Garam masala Recipes
Category:Pea Recipes