Keema matar

Ingredients-

1/2 kg chicken keema
1 cup - green peas, I used frozen peas

2 green chillies chopped
1 large onion chopped

2 tsps ginger garlic paste

1 large tomato chopped

1 medium boiled potato chopped
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
2 tsps Chicken masala (I used Kitchen King)
Salt to taste

Method

Wash the minced chicken in a colander. Squeeze to drain all the water  and keep aside to drain rest of it.
In a wok, heat oil. Add the onions and fry till golden. Add ginger garlic paste, chillies, tomato, potato, peas and fry.
Add the salt and dry spices and the minced chicken. Add 1/2 a cup of water and bring to a boil. Simmer, cover and cook. Cook till gravy thickens or water dries, the way you prefer your keema. 

Serve hot. I served with parathas and the next day, finished the left over keema with pav! I preferred it with Pav and Niket loved it with parathas.

I am sending this to Dish name starts with K at Akila's kitchen.


This dish always reminds me of my time in Mumbai, and especially the Biryani Centre at Goregaon E station. Keema Pav is very common to Muslim and Parsi households in Mumbai.