• ½ kg.— minced beef
• ¼ kg — Matar
• 2 —tomatoes in medium size
• 1 —onion (almost large size)
• 6 —cloves (Laung)
• 1 tsp. —salt (according to taste).
• 1 —black cardamom (Bari Ilaichi)
• 1/4 tsp.—- cumin seeds (Zeera)
• 6 —whole black pepper (Kali Mirch)
• 1 tsp.— coriander (Dhaniya) powder
• 1 tsp. —garlic (Lehsan) paste
• ½ tsp. —garam masala powder
• 6 —tbsn. Cooking oil
• ¼ tsp. —turmeric (Haldi) powder
• ¾ tsp. —chili (Lal Mirch) powder
• 1 tsp. —ginger (Adrak) paste

Finely chop the onion and sauté in cooking-Oil until light-brown.

Mix all the spices & chop tomatoes.

Cook on medium-heat till water is almost absorbed. Add mince (keema) meat mix and leave for dry the water.

Pour two glasses of water cover & cook till meat is tenderized & the water dry.

Keep together Matar(Peas) and cook till it become soft.

Sprinkle Garam masala powder. Garnish with fresh green Coriander (Dhanaiya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.

Serve with Tanduri naan

by Pak101.com (few years ago!) / 1833 views