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Kheema Mutter Curry: A Taste Of Awadh

Kheema curry with peas is a delight given to us by culinary rich Awadh. Kheema mutter is a royal delicacy from Awadhi cuisine. This kheema recipe made from sumptuous minced meat and green peas is easy, quick and very doable. Even if you are an amateur cook, you can surely rustle up some spicy kheema mutter in your kitchen.

As is the case with most Indian curries, spices in general play an important part in the making of this kheema curry. You cannot imagine having Kheema mutter without garam masala and generous amounts of ghee.

Ingredients For Kheema Peas Curry:

Mutton kheema 1 kg

Peas 500 grams (shelled)

Onions 2 (chopped)

Ginger 3 inch piece (minced)

Garlic 6-8 cloves (chopped)

Tomato 1 large (chopped)

Green chillies 4 (chopped)

Red chilli powder 1 tablespoon

Cumin powder 1 tablespoon

Cumin seeds 1 teaspoon

Garam masala powder 1 teaspoon

Peppercorns 5

Cinnamon sticks 1 inch

Cardamom 2

Bay leaf 1

Oil 2 tablespoons

Ghee or clarified butter 1 tablespoon

Coriander leaves (chopped) 2 tablespoons

Salt as per taste

Procedure For Kheema Curry:

Heat oil in a deep bottomed pan and season it with bay leaf, peppercorns, cardamom pods, cinnamon sticks and cumin seeds.

When the spices start steaming, add onions to it and lower the flame. Cook the onions on low flame until they turn golden.

Then add ginger and garlic and cook for another 2-3 minutes. Pour the kheema or minced meat into the pan now.

You can increase the flame to medium but, stir the kheema continuously for 3-4 minutes until it losses its raw pink colour.

Add peas just as the meat starts oozing juices. Now add the green chillies and let it cook for 5 minutes.

When the oil starts floating on the kheema, add all the powdered spices. Fry the spices for minute and pour 3 cups of water into it.

Add salt. Cover and cook for 8-10 minutes.

Pour ghee and coriander leaves on it just before you remove from flame.

You can enjoy this special kheema curry with jeera rice or pulao.

Story first published: Thursday, May 3, 2012, 9:26 [IST]