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Mughlai Kheema Matar

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Ingredients

Adjust Servings:
2 tablespoons oil
2 onions finely chopped
8 garlic flakes crushed
1 tablespoon ginger finely chopped
salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
2 green chilies de-seeded and chopped

Nutritional information

809.6
Calories
471 g
Calories From Fat
52.4 g
Total Fat
19.6 g
Saturated Fat
240 mg
Cholesterol
194.3 mg
Sodium
15 g
Carbs
3.4 g
Dietary Fiber
5.8 g
Sugars
67 g
Protein
433g
Serving Size

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Mughlai Kheema Matar

Features:
    Cuisine:

    Having grown up eating Pakistani/Indian food, I found this to be an extremely flavorless rendition of qeema mattar. It lacked all the flavor that make indian curries so good.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Mughlai Kheema Matar,A wonderful mutton curry from India. Mughlai refers to the Mughal emperor period of rule in India(from Babar in 1526 to Aurangzeb in 1707). In those days, elaborate dishes were garnished with beaten gold and silver. A dinner would mean 50-500 different dishes liberally cooked in ghee and accompanied with wheat breads or haleem. In those days, a meal was traditionally topped up with chai(tea) and paan(betel leaves). Kheema was what the common man ate as staple. Times have changed, but his descendants enjoy this dish even today!,Having grown up eating Pakistani/Indian food, I found this to be an extremely flavorless rendition of qeema mattar. It lacked all the flavor that make indian curries so good.,I have been looking for the perfect kheema recipe and I finally found it! I love your recipes, they help me out sooooo much (I have a picky indian MIL). Thanks a ton Charishma!!!


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    Steps

    1
    Done

    Heat Oil in a Pan.

    2
    Done

    Add Garlic, Ginger, Onions and Salt.

    3
    Done

    Stir-Fry Till the Raw Smell of Ginger and Garlic Is Gone, and the Onions Are Lightly Browned.

    4
    Done

    Add All the Spice Powders and Green Chillies.

    5
    Done

    Add Mutton, Stir and Cook For 5 Minutes.

    6
    Done

    Add Hot Water.

    7
    Done

    Bring to a Boil.

    8
    Done

    Cover Pan With a Lid and Cook on Low Flame For 30 Minutes.

    9
    Done

    Add Peas and Lime Juice.

    10
    Done

    Cook Until the Liquid Has Been Reduced.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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