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The ingredients needed to make Hyderabadi Kheema Matar:
- Prepare 400 gms Mutton mince
- Get 2 cups Fresh Green peas
- You need 1 tbsp Ginger garlic paste
- Provide 3 Green Chillies finely chopped
- Prepare 3 tbsp Oil
- Provide 1 tsp Red chilli powder
- Prepare 1 tsp Cumin powder
- Prepare 1 tsp Coriander powder
- Prepare 1 tsp Salt
- Use 2 Onions thinly sliced
- Provide 1/4 cup Coriander leaves finely chopped
- Take 1 tbsp Sun dried Fenugreek Leaves
Instructions to make Hyderabadi Kheema Matar:
- Heat Oil in a pan. Add Ginger garlic paste and sliced Onions. Fry it on a low heat. Keep stirring and let it cook until the raw smell of the onions fade away. Add chopped Green chillies now. Also add all the powdered spices along with the Mutton mince. Cook all of it on a medium high heat now. The mince will release some water. So take care and cook on a medium high heat for 5 minutes. The water will dry up. Lower the heat and cook with a lid on.
- After the Oil is seen leaving the sides. Add Fresh Green peas and sun-dried Fenugreek Leaves at home. Or else you can use Kasuri methi. Cover and simmer for nearly 10-15 minutes or until done. It gets done in no time at all. Adjust salt according to taste and garnish with freshly chopped Coriander leaves. Serve it with Hyderabadi Baghara Khaana or Hyderabadi Khichdi. It can be served with Boiled Rice and Khatti Daal too. Both of these Rice recipes are on my profile. Enjoy!
- A yummy Green preparation with Fresh Green Peas and Mutton mince. You can also make it more appealing and healthy by adding some Spring Onions too instead of the Red ones. It's a popular side dish and is a definite feature in many a Hyderabadi households for Breakfast and Lunch. The best thing about this is that it can be served with Chapatis as a breakfast. This is my family's favourite one and is made extensively all through the Winters when this Vegetable is available in abundance.Try it out!
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