Rajasthani Dhaniyawala keema matar

    50 mins

    This is one of our family favourite,we like to eat it with lots of dhaniya (corriander leaves) and peas in it.


    Washington, United States
    8 people made this

    Serves: 4 

    • 4 tablespoon oil
    • 2 medium onions (chopped)
    • 2 teaspoon ginger garlic paste
    • 1 tablespoon garam masala powder
    • 1/2 cup curd
    • 3 tablespoon coriander powder (dhaniya)
    • 2 teaspoon red chilli powder
    • 1/4 teaspoon turmeric powder (haldi)
    • Salt to taste
    • 500 gram lamb or goat meat (minced)
    • 1/2 cup peas
    • 4 tablespoon coriander leaves (chopped)
    • 1 tablespoon ghee - optional
    • 1 tablespoon meat masala - optional
    • Water as needed

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a bowl mix coriander powder, chilli powder, turmeric powder, salt and curd. keep it aside.
    2. Heat oil in a pan; add chopped onion until they turn transparent.
    3. Add garam masala powder. Sauté ginger-garlic paste in it for some seconds, then add curd mixture.
    4. Cook it for 1-2 minutes on medium heat, and then add the meat. Mix it well with the masala in the pan. If you want you can add meat masala and ghee now.
    5. Cover it and cook it till water evaporates. (If you are using frozen meat, it is important that water gets evaporated). Add peas and 1 cup water, you can add more water if you need more curry.
    6. Garnish it with coriander leaves. Serve hot with chapatti or naan.

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     -  19 Aug 2011