Keema Matar | Keema Mutter is a delicious minced meat and green peas Indian/Pakistani curry. Learn how to make this delicious dish with a twist, using a fresh green spice paste to flavor it up!

Keema Matar Recipe | Keema Mutter | Green Masala Keema - 1

When I think of keema, the first thing that comes to my mind is keema pav (dinner roll stuffed or served with the seasoned minced meat mixture).

To make this keema matar, I’ve used my homemade Goan cafreal masala, a very fragrant spice paste, consisting of coriander leaves and whole spices along with ginger, garlic, tamarind, and green chilies!

This green masala is so versatile, it even makes a simple chicken curry taste out the world! Vegetarians can substitute soy granules/TVP, although I’ve never tried a vegetarian version, I’m sure it will taste just as good:)

Keema Matar Recipe | Keema Hara Masala - 2

Let’s make some keema matar | keema mutter curry 🙂

  • How to make Keema matar – Step-by-step process
  • Keema Matar Recipe | Keema Hara Masala

How to make Keema matar – Step-by-step process

  1. Make the green masala paste: Grind all the ingredients mentioned under the green masala, with about 1/4 cup water to a smooth paste.
  2. Heat oil on medium-low heat in a skillet, saute the chopped onions until translucent.
  3. Add the green masala paste, and continue sauteing on medium heat, until most of the moisture is lost, the masala will change color. (Refer pic)
  4. Now add the minced meat, mix it well with the masala, cook until the meat changes color.
  5. Now add about 1/2 cup water, frozen peas, salt and a pinch of sugar. Let it simmer for the next 10 minutes until the fat separates. Check for seasonings and adjust accordingly.
  6. Serve it hot with rice/ pav /chapati along with some lime wedges and sliced onions.
Keema Matar Recipe | Keema Mutter | Green Masala Keema - 3 Keema Matar Recipe | Keema Mutter | Green Masala Keema - 4 Keema Matar Recipe | Keema Hara Masala - 5

Keema Matar Recipe | Keema Hara Masala

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 pound of minced meat, beef, mutton, lamb or chicken
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 cup frozen peas
  • salt, to taste
  • Pinch of sugar

For the green masala

  • A bunch of coriander leaves with tender stalks
  • 2-3 green chillies, adjust as per desired heat
  • 6 garlic cloves
  • 1/2 inch piece of ginger
  • 4 cloves
  • 8 peppercorns
  • 1 inch of cinnamon
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • A small ball of tamarind/lime juice

Instructions

  • Make the green masala paste: Grind all the ingredients mentioned under the green masala, with about 1/4 cup water to a smooth paste.
  • Heat oil on medium-low heat in a skillet, saute the chopped onions until translucent.
  • Add the green masala paste, and continue sauteing on medium heat, until most of the moisture is lost, the masala will change color.
  • Now add the minced meat, mix it well with the masala, cook until the meat changes color.
  • Now add about 1/2 cup water, frozen peas, salt and a pinch of sugar. Let it simmer for the next 10 minutes until the fat separates. Check for seasonings and adjust accordingly.
  • Serve it hot with rice/ pav /chapati along with some lime wedges and sliced onions.
Keema Matar Recipe | Keema Hara Masala - 6

Keema Matar Recipe | Keema Hara Masala

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 pound of minced meat, beef, mutton, lamb or chicken
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 cup frozen peas
  • salt, to taste
  • Pinch of sugar

For the green masala

  • A bunch of coriander leaves with tender stalks
  • 2-3 green chillies, adjust as per desired heat
  • 6 garlic cloves
  • 1/2 inch piece of ginger
  • 4 cloves
  • 8 peppercorns
  • 1 inch of cinnamon
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • A small ball of tamarind/lime juice

Instructions

  • Make the green masala paste: Grind all the ingredients mentioned under the green masala, with about 1/4 cup water to a smooth paste.
  • Heat oil on medium-low heat in a skillet, saute the chopped onions until translucent.
  • Add the green masala paste, and continue sauteing on medium heat, until most of the moisture is lost, the masala will change color.
  • Now add the minced meat, mix it well with the masala, cook until the meat changes color.
  • Now add about 1/2 cup water, frozen peas, salt and a pinch of sugar. Let it simmer for the next 10 minutes until the fat separates. Check for seasonings and adjust accordingly.
  • Serve it hot with rice/ pav /chapati along with some lime wedges and sliced onions.

This fruit custard with jelly | layered jelly and custard is a delicious dessert, that is so easy to whip up and requires no fancy ingredients! Treat your guests with this simple yet impressive dessert!

Fruit Custard With Jelly | Layered Jelly & Custard - 7

I have such fond memories of Fruit custard with jelly ! This dessert was a regular affair at my place, my mom made this mostly on Sunday’s to treat us something sweet after a scrumptious meal 🙂 My sister was never fond of custard, so I always ended up having her share !!

Fruit Custard With Jelly | Layered Jelly & Custard - 8 Fruit Custard With Jelly | Layered Jelly & Custard - 9

I served this dessert as jelly custard cups because it does look fancy. Another way of serving it is to place the custard and set jelly in separate bowls. You could mix the chopped fruits in the custard and let it chill, or serve the fruits separately too. And let your guests take as much custard and jelly as they want.

  • ENJOYED THIS FRUIT CUSTARD WITH JELLY? THEN YOU MUST ALSO TRY THESE SIMILAR DESSERT RECIPES
  • HOW TO MAKE FRUIT CUSTARD WITH JELLY | LAYERED JELLY AND CUSTARD | JELLY CUSTARD?
  • Fruit Custard With Jelly | Layered Jelly & Custard

ENJOYED THIS FRUIT CUSTARD WITH JELLY? THEN YOU MUST ALSO TRY THESE SIMILAR DESSERT RECIPES

  • Mango Parfait
  • No cook banana pudding parfait
Fruit Custard With Jelly | Layered Jelly & Custard - 10 Fruit Custard With Jelly | Layered Jelly & Custard - 11

HOW TO MAKE FRUIT CUSTARD WITH JELLY | LAYERED JELLY AND CUSTARD | JELLY CUSTARD?

Layered Jelly with custard - 12

Fruit Custard With Jelly | Layered Jelly & Custard

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

  • 2 cups whole milk
  • 3 tbsp custard powder, vanilla flavor, or any other flavor of your choice
  • 3 to 4 tbsp sugar or as per desired sweetness
  • 1 Jell dessert packet
  • 1.5 cups of chopped assorted fruits, I used mixed berries, grapes & kiwis

Instructions

  • Prepare Jelly as per package instructions. Keep it aside to set. Once it is lukewarm, pour about 1/4 cup in serving glasses or bowl. Leave it to set completely in the refrigerator.
  • To prepare the custard: Dissolve the custard powder in about 1/4 cup of milk (room temperature/cold), mix well to form a smooth paste. Set aside. Boil in the remaining milk along with the sugar in a saucepan. Add the prepared custard paste in the boiling milk and heat further for 2-3 minutes, stirring continuously. To avoid the skin on top of the custard, place a cling wrap on the surface of the custard before it sets. Refrigerate it until further use.
  • To assemble: pour about 3 tablespoons of the custard over the set jelly, top with some chopped fruits.
Fruit Custard With Jelly | Layered Jelly & Custard - 13

Post updated with new pics.

I hope you enjoyed this simple vanilla custard with jelly , presented in a fancy way!

I would love to hear from you if you try it out! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda