Mutton Kheema Mutter (Peas) Fry

Ingredients:

Mutton kheema	¼ kg (250 gms)
Mutter (Fresh Green Peas)	1 cup
Onion	1 Small
Ginger-Garlic paste	1 tsp
Green Chilly	2
Oil	2 – 3 tbsp
Salt	to taste
Coriander Leaves (Chopped)	1 tbsp
Curry Leaves	few

Spice powders:

Turmeric	Little
Red chilly/Dhania mix	1 tsp (flat)
(Mix red chilli and dhania powder mix in a ratio 100 : 150 gms)
Pepper powder	¼ tsp
Fennel seed powder	½ tsp
Garam masala powder (ready mix)	¼ tsp
Cinnamon- clove mix	3 – 4 pinch
Grind equal portion of clove and cinnamon mix store in air tight container – 10 : 10 gms

Method:

1. Wash kheema and strain/squeeze the water. Add little turmeric & salt – mix well place it in a vessel/bowl and place this in a pressure cooker.
2. Cook it for 3 whistle, lower the flame  and cook  further for 5 minutes. 
3. Grinding Masala: Cut the Green chilly into 2/3 pieces, add Ginger-garlic paste and Grind into course paste.

Cooking:

1. Chop onion into fine pieces.
2. Heat 2 tbsp oil in a kadai, add chopped onions,  fry till light brown, lower the flame add ginger-garlic- chilly paste and all the spice powders along with required salt [approx ½ tsp].
3. Now add the cooked mutton kheema and fry till little water left. Now add green peas, curry leaves and chopped coriander leaves. Keep frying till moisture evaporates. 
4. Mutton keema green peas is ready to serve.

Tip:

• Cooking in low flame tastes better.
• If fresh greens peas is not available, Dry peas can be used – Add in the same stage when green peas is added. 
• Dry Peas Cooking: Soak dry peas overnight, add little salt and pressure cook it for 2 whistles- drain of the water and use it.
• You can use chicken keema also. Mince the boneless chicken pieces into keema use directly. No need to pressure cook.