Keema Matar


    • 4 tablespoon oil 
  • 2 medium onions (chopped)
  • 2 teaspoon ginger garlic paste
  • 1 tablespoon garam masala powder
  • 1/2 cup NOGA DAHI
  • 3 tablespoon coriander powder (dhaniya)
  • 2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder (haldi)
  • 1/2 cup peas
  • 4 tablespoon coriander leaves (chopped)
  • 1 tablespoon oil - optional
  • 1 tablespoon meat masala - optional
  • 500 gram lamb or goat meat (minced)

    • Salt to taste
    • Water as needed


1. In a bowl, mix coriander powder, Chilli powder, Turmeric powder, salt and Dahi. Set it aside. Heat oil in a pan, add chopped onion sautee until they turn transparent. Add garam masala powder and ginger- garlic paste and sautee for a few more seconds, then add acurd mixture.

2.Cook for about 1-2 minutes on medium heat, and then add the meat. Mix it well with the masala in the pan.If you want this would be the time to add meat masla and oil. Cover and cook until water evaporates.

3. Add peas and 1 cup of water or as much as needed. Garnish with coriander leaves and serve hot with naan.  


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