A hearty and flavorful North Indian curry featuring tender minced lamb and sweet green peas simmered in a rich, aromatic blend of onions, tomatoes, and spices. Perfect with hot rotis or naan for a satisfying meal.
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A crisp and tangy Indian onion salad, seasoned with lemon juice, chili, and fresh herbs. This simple side, often called lachha pyaaz, is the perfect fresh counterpoint to rich curries and grilled meats.
About Keema Matar, Ladi Pav and Chopped Onion Salad
Protein-packed, perfectly spiced Keema Matar with soft pav. A soul-satisfying, homestyle treat!
This north_indian dish is perfect for lunch. With 896.07 calories and 34.830000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.25 cup Curd (whisked until smooth)
1 cup Green Peas (fresh or frozen)
1.5 tsp Salt (or to taste)
1 cup Water (hot)
1 tsp Garam Masala
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the bay leaf, cinnamon stick, cloves, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
2
Brown the Keema (Bhunao)
Add the minced mutton to the pan and increase the heat to high. Add the salt and turmeric powder.
Using a spatula, break up any lumps and stir-fry continuously for 7-8 minutes. Continue cooking until the keema changes color from pink to brown and all the moisture has evaporated. This browning step is crucial for developing a deep flavor.
3
Cook the Masala
Reduce the heat to low. Add the red chili powder, coriander powder, and cumin powder. Stir and cook for 1 minute, being careful not to burn the spices.
Pour in the tomato puree. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked down and you see oil separating from the masala at the edges.
4
Incorporate Yogurt and Peas
Lower the heat to its minimum setting. Add the whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. The yogurt should be fully incorporated into the masala.
Add the green peas and mix everything together gently.
5
Simmer to Perfection
Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The keema should be tender, the peas cooked through, and the gravy should have thickened to a semi-dry consistency.
If the gravy is too thin, you can cook it uncovered for a few more minutes to reduce it.
6
Garnish and Serve
Turn off the heat. Sprinkle the garam masala over the curry and give it a final stir.
Garnish with freshly chopped coriander leaves.
Let the Keema Matar rest for 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with roti, naan, or pav.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
1 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Chaat Masala
0.5 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped)
Instructions
1
Prepare the Onions (15 minutes)
Peel the red onions and slice them very thinly into rings or half-moons. A mandoline slicer works best for uniform slices.
Place the sliced onions in a large bowl. Add 4 cups of cold water and 1 cup of ice cubes.
Let the onions soak in the ice water for 15 minutes. This crucial step removes their sharp pungency and makes them incredibly crisp.
After soaking, drain the onions thoroughly in a colander. Gently pat them dry with a clean kitchen towel or paper towels to remove all excess moisture.
2
Season the Salad (2 minutes)
Transfer the dry, crisp onions to a mixing bowl.
Add the finely chopped green chili, freshly squeezed lemon juice, Kashmiri red chili powder, chaat masala, and salt.
Using your hands or a fork, gently toss everything together until the onion rings are evenly coated with the spices. Be gentle to avoid breaking the rings.
3
Garnish and Serve (1 minute)
Add the freshly chopped coriander leaves and give the salad one final, gentle toss.
