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II   Matar Keema  II


  • 1/2cup ghee
  • 1tsp. grated ginger
  • 13/4 cup peas (coarsely Ground)
  • 2 medium potatoes (Finely chopped)
  • 2 bay leaves
  • 2 onions (chopped)
  • 2 medium tomatoes (peeled & halved)
  • Salt to taste
  • 11/4 cup water
  • Chopped coriander leaves
  • 1tsp. garam masala powder


  • 6 cloves garlic (crushed)
  • 1tbsp. grated ginger
  • 11/2tsp. turmeric powder
  • 11/2tsp. red chili powder
  • 11/2tsp. coriander seeds

Preperation :

  • First make a smooth mixture by grinding all the paste ingredients together.
  • Heat 1tbsp. of the ghee in the frying pan over a low heat.
  • Add the ginger and peas. Fry gently for 5 minutes until the grains of peas starts to separate. Remove and set aside.
  • Add another tbsp. of the ghee to the pan and fry potatoes for 5 minutes. Remove and mix with the peas.
  • Heat the remaining ghee, add the bay leaves and onion and fry till golden brown.
  • Reduce the heat and stir in the tomatoes and paste.
  • Cook for 10 minutes, stirring occasionally.
  • When the ghee starts to separate add the peas and potatoes mixture with salt.
  • Cook, stirring, for 5 minutes, add the water then cover and simmer for 15 minutes, add the water then cover and simmer for 115 minutes,
  • Serve sprinkled with the coriander leaves and garam masala powder.


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