Keema Matar Recipe

My food blog would be incomplete without this story.

Rewind to 2009 when I was 20 and knew nothing about cooking. Yes I was that kid whose father never let me do anything in the kitchen. He would say to my mother not to let me do anything or I’d burn my fingers, hehe. Super pampered!

So much so that, there was a need to make coffee one evening (you know how those urgency comes up when you’re young and in love) and I didnt know if coffee had to be heated with milk or if it’s added in the end.

Another time I decided to cook something on holi for my friends and it turned out disastrous. I put potatoes for boiling in a multi-celled pressure cooker without adding water in the bottom (yeah, no common sense either). I thought the water in the dabbas qoukd suffice. Realised the whole thing is burning when the plastic sticker on the outside of the cooker started burning. Our stars were good and we didn’t die that day.

I was very disappointed because I wanted to make dhuska and aloo sabzi (traditional Jharkhandi food), although i didn’t know how to boil potatoes. Very ambitious right?

From there started my tryst with cooking. I would pick a dish and make it everyday till I perfected it. Thanks to my dear dear friend Gabru, who is too sweet to say anything mean to anyone. If I can cook today, half the credit goes to her. No matter how bad I cooked she would never say it’s bad. And she would never protest if I fed her the same dish in a row.

After those disasters, I started small. Aloo ki sabzi, sevai upma, dal etc.

So if you think you can’t cook, just be prepared to fail and you’ll learn quickly. I won’t say, get a friend who can sample your food because for that you need to be very very lucky.

2-3 tbsp oil
1 tsp cumin seeds
2 green chillies, slit
2 cloves
2 green cardamom
1 tbsp ginger-garlic paste (homemade)
1 large onion, chopped
1/2 capsicum, chopped
1 medium tomato, pureed
1.5 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp haldi
1 tsp red chilli powder
1 tsp chicken masala
1 tbsp fresh coriander leaves, chopped
1/2 tbsp mint leaves, chopped
250-300 gm chicken, minced
1 tsp lemon juice
1/2 tsp ghee/butter
1. Heat oil. Add cumin seeds, green chillies, cloves, cardamoms and ginger-garlic paste.
2. When the paste is cooked and the raw smell is gone, add chopped onions and capsicum. Cook onions and capsicum till onions become translucent.
3. Add pureed tomatoes and cook for 2-3 minutes. Add coriander powder, roasted cumin powder, turmeric powder, red chilli powder and chicken masala. Cook everything till masala leaves oil.
4. Add minced chicken, chopped coriander leaves and chopped mint leaves. Cook for 10-12 minutes till the chicken turns white.
5. Give everything a good mix and add lemon juice and butter to finish it off.
6. Serve with pav, bread or paratha!

Thanks for reading !!