Keema matar Recipe
Recipe By Better Butter
This is our usual & traditional keema matar cooked in a bengali style. It is known as ghugni in the local lingo. Of course the medium of cooking is mustard oil and tempered with bay leaves and whole garam masala. Best had with rice or chapatis/naan.
4.1
16 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Keema matar Recipe
- 100 gram chicken keema / mince
- 0.17 cup green peas
- 0.33 potato, cubed
- 0.33-0.67 green chilies
- 1 tablespoon mustard oil
- 0.67 bay leaves
- 0.33 stick Cinnamon
- 0.67-1 green cardamoms
- 1.33 5 cloves
- 0.33 teaspoon cumin seeds
- 0.33 onion, chopped
- 0.33 tablespoon ginger garlic paste
- 0.17 cup tomato puree / 1 tsp. tomato paste
- As required Salt
- 0.17 teaspoon turmeric powder
- 0.33 teaspoon red chili powder
- 0.33 tablespoon coriander cumin powder
- 0.33 teaspoon garam masala powder
- 0.33 teaspoon Ghee
- As required coriander leaves to garnish
Nutrition
value
value
454
calories per serving
17 g Fat26 g Protein57 g Carbs35 g FiberOther
Current Totals
- Fat17g
- Protein26g
- Carbs57g
- Fiber35g
MacroNutrients
- Carbs57g
- Protein26g
- Fiber35g
Fats
- Fat17g
Vitamins & Minerals
- Calcium595mg
- Iron11mg
- Vitamin A3656mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B993mcg
- Vitamin B120mcg
- Vitamin C54mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium183mg
- Manganese13mg
- Phosphorus328mg
- Selenium25mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter