Aloo Mutter Kheema

Ingredients

800 grams Kheema

½ cup mutter

½ cup potato cut into small cubes

2 medium onions chopped

2 tablespoon garlic

2 tablespoon ginger

2 green chilies chopped

1 ½ tablespoon chili powder

1 ½ tablespoon coriander powder

¾ tea spoon chicken masala

½ tablespoon garam masala

¼ teaspoon turmeric powder

1 tablespoon cumin powder

2-3 tablespoon yoghurt  

2 medium tomatoes chopped

½ -1 tablespoon lemon juices

2-3 tablespoon oil

Chopped coriander for garnishing

Method

• Make a paste of chili powder, coriander, turmeric, chicken masala, garam masala, cumin powder by adding adequate water and keep separate.
• Heat oil in a pan.
• Add chopped green chilies, ginger and garlic and fry until the raw smell goes off.
• Sauté onions until light pink colour.
• Add chopped tomatoes and combine until the tomatoes are well mashed.
• Add masala paste and stir for 2-3 minutes.
• Add mutter and  potatoes and mix well.
• Cover the pan and cook under medium flame for 2 minutes.
• When the potatoes are half done, add Kheema along with yoghurt.
• Mix well and cook for 4-5 minutes under high flame or until the water from kheema gets dried completely.
• Finally add lime juice and combine well.
• Garnish with chopped coriander leaves.
• Serve hot with rice or chapatti.