Best Mughlai Kheema Matar Recipes

MUGHLAI KHEEMA MATAR

Mughlai Kheema Matar image

A wonderful mutton curry from India. Mughlai refers to the Mughal emperor period of rule in India(from Babar in 1526 to Aurangzeb in 1707). In those days, elaborate dishes were garnished with beaten gold and silver. A dinner would mean 50-500 different dishes liberally cooked in ghee and accompanied with wheat breads or haleem. In those days, a meal was traditionally topped up with chai(tea) and paan(betel leaves). Kheema was what the common man ate as staple. Times have changed, but his descendants enjoy this dish even today!

Provided by Charishma_Ramchanda

Categories Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons oil
2 onions, finely chopped
8 garlic flakes, crushed
1 tablespoon ginger, finely chopped
salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 green chilies, de-seeded and chopped
1 kg mutton, minced
200 ml hot water
1 cup green peas, shelled
1 1/2 tablespoons lime juice

Steps:

Heat oil in a pan.
Add garlic, ginger, onions and salt.
Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
Add all the spice powders and green chillies.
Add mutton, stir and cook for 5 minutes.
Add hot water.
Bring to a boil.
Cover pan with a lid and cook on low flame for 30 minutes.
Add peas and lime juice.
Cook until the liquid has been reduced.
Serve hot with bread, steamed rice or naan.

KHEEMA MATAR

Kheema Matar image

When the cold winter winds come to northern India, rustic dishes, like this one, make a popular family meal. Recipe is from The Curry Cookbook.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons ghee (vegetable or peanut oil)
2 teaspoons cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 bay leaves
1 teaspoon mild curry powder (or to taste, can use medium or hot )
2 tomatoes, seeded and chopped
1 teaspoon ground coriander
1/4-1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot)
1/4 teaspoon ground turmeric
1 pinch sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb lean ground beef (or lamb)
2 1/4 cups frozen peas, straight from the freezer

Steps:

Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.

Nutrition Facts : Calories 348.4, Fat 18.6, SaturatedFat 8.7, Cholesterol 90.1, Sodium 456.7, Carbohydrate 17.5, Fiber 5.4, Sugar 7, Protein 28

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