Makhani Keema Matar Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add minced meat and cook until it changes color.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, and garam masala.
• STEP 5.Cook the mixture until the oil separates from the gravy.
• STEP 6.Add peas and cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can use any minced meat of your choice like chicken, mutton, or beef.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a tablespoon of butter or cream to the gravy.

Storage and Serving

• Makhani Keema Matar tastes best when served hot.
• You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish before serving.