Kheema With Peas
- Ashha D.Raj
- Jan 23, 2021
- 1 min read
Must Try !!
All time favorite and a fabulous treat for the taste buds.Makes one fall head over heels in love with this dish.This is my childhood favorite , and the best combination i love is sevai or idiyappam . This one of my mom's best dish. My dad too used to love this and always a must have in one of the well known restaurant in old times.
Serves : 4
Cooking Time : 40 min
Ingredients :
Minced meat 500 gms
Small or big Onions 1 tbsp ( chopped )
Green peas I cup
Curry leaves a few
Salt to taste
Oil 1 tsp
Grind to paste :
Coconut 1 cup ( dry roast )
Turmeric ¼ tsp
Coriander seeds 1 tbsp
Poppy seeds ¾ tsp
Red chilly 7-10 ( to taste )
Garlic 7-9
Ginger ½ “
Fennel ¼ tsp
Cardamom 3
Cinnamon 2 “
Cloves 4-5
Small onions 15 – 20
Method :
Dry roast the coconut.
All the other ingredients can be added to the roasted coconut and grind to a paste.
In a pressure cooker dry roast the minced meat for few minutes.
Add the paste , salt and water . Close and cook under pressure for 4-5 whistles ( or 10 – 12 min )
Release the pressure.
In a pan heat oil add cloves ,cardamom, cinnamon ,garlic ,onions and few curry leaves ,let it brown.Add to the gravy.
Give it a boil.
Garnish with coriander leaves.
Serve it hot with roti / rice/ pulao /idiyappam.
Note :
When you tamper finally adding spices is a option, garlic and onions and curry leaves can suffice.
Instead of peas ,carrot or potatoes or combination of all the three vegetables will be good choice.
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