• 500 gms Minced Meat (Keema)
• 250 gms Peas (Matar)
• 1/2 tsp Turmeric (Haldi)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 1 " chopped Ginger (Adrak)
• 3 Green chilli (Hari mirch)
• 1 tsp Garam Masala
• 3 large Brown Cardamom (Elaichi Moti) crushed
• 1 cup fresh and thick curd Curd (Dahi)
• 1 pinch of Asafetida (Hing)
• 4 tblsp Clarified Butter (Ghee)
• Coriander Leaves (Dhania)

Heat ghee and fry asafetida.
Add salt, green chillies, turmeric and coriander powder.

Add cardomoms and garam masala and simmer.

Then add a cup of hot water.
Cover and cook till the water dries and peas and keema are done.

Garnish with coriander leaves.
Serve hot with nan or chapatis