Keema Matar(Indian Style Mince and Peas Curry)

This is my version of the traditional Keema Matar.I use chicken mince instead of lamb or mutton since DH does not eat red meat.In any case, with all this talk of white meat being better for your arteries than red, its always a good idea to include it more often in your meals. 

My kids absolutely love this dish and its a weekly staple in my family.The house smells of all the fragrant spices used in this curry and the end result is a flavorful, rich and delicious meal that your family will enjoy!


Keema Matar(Indian Style Mince and Peas Curry)
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Ingredients:


Chicken, mutton  or lamb mince-500 gms
2 Onions-Ground to a paste
Ginger garlic paste-1 tbsp
2 Tomatoes-Chopped or Pureed
Turmeric-1 tsp
Red Chilli Powder-1 tsp
Ground Coriander- 1 tbsp
Ground Cumin-1 tbsp
Garam Masala-2 tsp
Oil- 3 tbsp
Bay Leaves-2
Water-1 1/2 cups
Salt-to taste


Process:


Grind the onions to make a paste.Keep aside.In a deep pan heat oil and add the bay leaves.Add the onion paste and fry for a few minutes until the paste changes to yellowish color and the raw smell of onions has gone.Now add the ginger garlic paste.Fry for a few minutes and add the tomatoes, and all the dry spices except garam masala.Add salt and fry until oil separates.
Now add the chicken mince and cook for few more mins until well mixed.Add the peas.Cover and continue to cook until oil separates around the edges.Now add the water, let it boil on high heat.Reduce the heat and let it simmer for a few minutes until all the mince has cooked.Check the seasonings and serve hot with steamed rice, rotis(chapatis) or naans.