A comforting and savory classic featuring finely minced meat and vibrant green peas cooked in a rich, spiced tomato-onion base. This dish is a staple of South Asian home cooking, known for its hearty texture and deep aromatic flavors.
Prep Time⏱ 15m
Cook Time🔥 35m
Calories🥗 390
Servings👥 4
How to Make It
1
1. Sauté Whole Spices: Heat oil or ghee in a pan. Add the cumin seeds and whole spices (cinnamon, cardamoms, cloves). Let them sizzle until fragrant.
2
2. Brown the Onions: Add the chopped onions and sauté until they turn a beautiful golden brown.
3
3. Sear the Keema: Add the ginger-garlic paste and the mince (keema). Cook on high heat, stirring constantly to break up any lumps, until the meat changes color and its juices dry up.
4
4. Spice Base: Add the chopped tomatoes, red chili powder, turmeric, coriander powder, and salt. Sauté for 5-7 minutes until the tomatoes soften and the oil begins to separate.
5
5. Cook the Peas: Add the green peas and mix well. Pour in 1/2 cup of water, cover the pan, and simmer on low-medium heat for 10-12 minutes until the meat and peas are tender.
6
6. Final Bhunayi: Once the water has mostly evaporated, add the slit green chilies and garam masala. Sauté (bhuna) for 2-3 minutes on medium-high heat until the oil fully separates and the keema looks glossy.
7
7. Garnish: Garnish with fresh coriander and ginger juliennes.
8
8. Serve: Serve hot with fresh Tandoori Roti, Paratha, or even as a filling for sandwiches.