Ø 500 gms keema or minced meat
Ø 250 gms peas
Ø ½ tsp turmeric pwd
Ø 1 inch long piece of ginger, chopped
Ø 2 tsp coriander pwd
Ø ½ tsp garam masala
Ø 4 cardamom large (seeds crushed)
Ø 1 ½ cups fresh and thick curd
Ø A large pinch of asafetida
Ø 4 tblsp ghee
Ø A handful of coriander leaves
Ø Salt to taste
Heat ghee, and fry asafoetida. Add salt, green chillies, ginger, keema and beaten curd. Cover and cook at medium temperature till water evaporates. Now stir in shelled peas and simmer for a minute. Then add chilli, turmeric and coriander powders. Put in large cardamoms and garam masala and simmer. Add a cup of hot water. Cover and cook till water dries and peas-korma is fully done.
