Mughlai Kheema Matar Recipe

Name: Mughlai Kheema Matar
Yield: 4 servings
Cuisine: American
Ingredients: 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; 1 kg mutton, minced; 200 ml hot water; 1 cup green peas, shelled; 1 1/2 tablespoons lime juice

Servings: persons

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
1 kg mutton, minced
200 ml hot water
1 cup green peas, shelled
1 1/2 tablespoons lime juice

1
Heat oil in a pan.
2
Add garlic, ginger, onions and salt.
3
Stir-fry till the raw smell of ginger and garlic is gone, and the onions are lightly browned.
4
Add all the spice powders and green chillies.
5
Add mutton, stir and cook for 5 minutes.
6
Add hot water.
7
Bring to a boil.
8
Cover pan with a lid and cook on low flame for 30 minutes.
9
Add peas and lime juice.
10
Cook until the liquid has been reduced.
11
Serve hot with bread, steamed rice or naan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons oil, 2 onions, finely chopped, 8 garlic flakes, crushed, 1 tablespoon ginger, finely chopped, and more.

Yes, Mughlai Kheema Matar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mughlai Kheema Matar

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