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.
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
This punjabi dish is perfect for lunch. With 875.57 calories and 39.5g 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
