Resepi keema Saya banyak merujuk kepada resepi 1 dengan menambah rempah kari. Green peas tu saya ganti dengan kacang kuda sebab green peas dah habis masak ayam aritu. Resepi ni berasal dari india dan pakistan dan sangat femes kat restoran2 di sana, dihidangkan demgan roti nan, capati atau roti canai. Biasanya menggunakan daging kambing.... Bila makan keema ni teringat la kedai makan pakistan ke bangladesh kat madinah....sanggup tu jalan jauh untuk makan keema, kari kambing dengan roti....sedap sangat.... resepi 1 Sailusfood. Keema Matar Recipe Keema means minced meat and called as ground meat in North America. Matar means the green peas. Ingredients Minced meat (keema) - 1/2 kg, washed and drained Onions - 2, finely chopped Tomatoes - 2, finely chopped Green peas - 1/2 cup (saya letak kacang kuda) Ginger garlic paste - 1/2 tbsp Green cardamom - 2 (tambah 1 lagi) Black cardamom - 1 (tak letak) Bay leaf - 1 Cinnamon stick - 1 Cloves - 3 Green chilies - 3, slit length wise (tak letak) Turmeric powder - ½ tsp Cumin powder - 1/4 tsp Coriander powder - 1/2 tbsp Red chili powder - 1 tsp Yogurt - 1/4 cup, mixed to a smooth paste (curd) Garam masala pwd (1 elaichi, 2 cloves, 1/2 cinnamon stick, 2 black pepper corns) Salt to taste Cooking oil - 2 tbsps Ghee - 1 tbsp (tak letak) Coriander leaves for garnish Method Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent, approx 5 tms. Add the ginger garlic paste and saute for 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between. Reduce flame and cook for 5 mts. Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame. Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas. If you want more gravy, add a little more water at this stage. Cook with lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala pwd and mix. Turn off heat and remove to a serving bowl. Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice. Tips If not using a pressure cooker, add 2 cups of water, place lid and cook over medium flame. Tomato puree can be added instead of chopped tomatoes. Potatoes can be added too. Add them after the tomatoes are cooked and before adding water.
Posted on: Sun, 19 Oct 2014 23:17:46 +0000
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