Juicy and spicy kheema with potatoes and peas paired with a paratha is just heavenly. We bring to you Afghani kheema matar recipe. A perfect dinner recipe to impress your guests. Try this Afghani-style recipe and drop down your experiences in the comment section below.
INGREDIENTS:
- Muttton kheema- 500 gms
- Potato- 1 no. (medium-sized)
- Green peas- 1 cup (fresh or frozen)
- Tomatoes- 4 nos (medium-sized, finely chopped)
- Oil- 1 tbsp
- Jeera- 1 tsp
- Saunf- 1 tsp
- Dalchini- 2 1'' sticks
- Laung- 3-4 nos
- Onion- 3 nos (medium-sized, chopped)
- Salt- to taste
- Bay leaf- 2 nos
- Red chilli powder- 1 tsp
- Dhania powder- 1 tsp
- Jeera powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Garam Masala- 1/2 tsp
- Ghee- 2 tbsp
For The Masala Paste:
- Curd- 1 1/2 cup
- Coriander leaves- 1 cup
- Green chillies- 3-4 nos
- Garlic cloves- 12-15 nos
- Ginger- 1 1/2 tsp (chopped)
- Pudina- 1 cup
PROCEDURE:
- Heat oil in a pressure cooker. Add tej patta, jeera, saunf, dalchini and laung. Allow to crackle for a few seconds.
- Add onions and fry till translucent.
- Now add washed and drained mutton kheema and salt, saute on high flame until dry. The kheema should absorb all its juices.
- While the kheema is cooking, Take a blender jar and add all the ingredients listed under the masala paste. Blend it to a smooth paste and set it aside.
- Once the kheema is dry, add the masala paste and mix well. Add chopped tomatoes to it and saute again.
- Now add all the powder masalas and mix well.
- Allow it to come to a boil, Close the lid of the cooker and let it cook for 4 whistles on medium-flame. Also, there is no need to add water to the kheema, as the curd itself is enough.
- Allow the pressure to release naturally.
- Open the cooker and check for seasoning, add more salt and chilli powder if needed, as we don't want the kheema to be bland.
- If there's any extra gravy, make sure to dry it. Lastly, add ghee and give it a good stir.
- Serve hot with parathas or naan.
- Let me know in the comment section how it turned out.
