(1)   Place a 3 litres pan on the big burner. Turn on the flame. Keep it in LOW mode.

(2)

• Put the finely chopped onions into the pan.
• Add Cinnamon – 1 (break the cinnamon into smaller pieces before adding to pan).
• Add Cloves – 3
• Pour Oil – 100 ml

(we can use either rice bran oil, refined oil, palm oil or groundnut oil)

(3)  Turn the flame to HIGH mode now.

Start stirring the contents till onion turns a little glossy (don’t let the onion turn light brown).

(4)   After onion turns to look glossy, lets add the green peas (100 grams) that was already soaked in water. Stir the contents for another 2 minutes.

(5)   Now, add 1/2 tablespoon of ‘ginger-garlic paste’. Stir for 10 seconds.

(6)   Now, turn the flame to LOW mode. Add the below –

• Coriander leaves – few
• Green chilli – 1 (chopped to small pieces)
• Tomato – 1 medium sized (chopped to small pieces)

Stir the contents well for 10 seconds.

(7)   Let’s add the below to the pan –

• Chili powder – 1/4 tablespoon
• Salt – 1/4 tablespoon
• Garam masala – 2 pinches (less than ¼ tablespoon)
• Cumin powder – 1/4 tablespoon
• Coriander powder – 1/2 tablespoon
• Turmeric Powder – 1/4 tablespoon

Start stirring so that all masalas get mixed well.

(8) Now, add the 150 grams of mutton keema to the pan.

• Pour 100 ml water. Then stir gently for 10 seconds.
• Close the pan with a suitable lid.
• Let the contents start boiling and cooking in LOW flame for another 15 minutes.
• In the 15 minutes of cooking, the mutton and green peas all get cooked completely.

(9)   After 15 minutes, remove the lid.

Take a little of water from the middle of pan and taste it to check the level of saltness and spiciness.

If needed, we can add extra salt or chili powder to compensate taste. Stir the contents gently for 5 sec.

(10)   Turn on the small burner. Keep the flame in LOW mode. Transfer the pan to the small burner. Close the pan with the lid.

(11)  Place a flat pan on the big burner – keep the flame in LOW mode.

(12)   Add a little of Fenugreek leaves (Kasthuri methi) to the hot pan and just fry for 1 minute.

Transfer the fenugreek leaves to a small bowl and use your fingers to powder it.

The fenugreek leaves give great flavor to our gravy.

(13)  After powdering, add the fenugreek leaves powder to the hot mutton gravy in another pan. Stir for 10 seconds to mix up well.

(14)  Pour 2 tablespoons of oil to the flat pan kept on the big burner with low flame.

Let the oil get hot.

(15)   Add the small cubes of paneer (150 gm) to the hot oil on the pan.

Start stirring gently till all the paneer turn golden brown in colour.

(16)   Transfer the fried paneer to the mutton gravy mixture in another pan.

Stir gently for 10 to 15 seconds.

Garnish the gravy with a little of coriander leaves.

–> Our “Mutton Kheema Paneer mattar masala” is ready and can be tasted along with a wide range of Indian breads like roti, parotta, naan, dosa and kulcha.

Vegetarian Version

• If we need veg version of this masala, then we need to just avoid adding mutton keema. Rest all other ingredients are the same.
• If we don’t like mattar, we can skip adding it – rest all other ingredients are the same.