Matar Keema

How to make Matar Keema 

Recipe

Finely chop the onion and sauté in oil until light brown.

Add all the spices and tomatoes.
Cook on medium heat till water is almost dried. Add minced meat, mix and dry the water again.
Add 2 glasses of water, cover and cook till meat is tenderized and the water dries. Add matar and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green coriander (Dhaniya) leaves, green chilies and ginger (Adrak) slices and lemon juice.
Serve with naan

Serving: 4 to 5 persons

Ingredients

• ½ kg. minced beef 
• 250 grm. matar
• 2 tomatoes (finely chopped)
• 1 onion (large size) 
• 6 tbs. oil
• 6 whole black pepper (Kali Mirch)
• 6 cloves (Laung)
• 1 black cardamom (Bari Ilaichi)
• 1/4 tsp. cumin seeds (Zeera)
• 1 tsp. coriander (Dhaniya) powder
• 1 tsp. salt (adjust to taste).
• ¼ tsp. turmeric (Haldi) powder
• ¾ tsp. chili (Lal Mirch) powder
• 1 tsp. ginger (Adrak) paste
• 1 tsp. garlic (Lehsan) paste 
• ½ tsp. garam masala powder