Vegetarian Keema Matar With Cucumber Raita

  1. Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
  2. Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
  3. Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
  4. Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

spectrum, onion, garlic, ginger root, green chile pepper, tomatoes, veggie cuisine, ground coriander, ground cumin, frozen green peas, lemon juice, garam masala, red chile peppers, fresh coriander, cucumber raita, cucumber, yogurt, fresh mint, red onion, ground cumin, paprika

Taken from www.allrecipes.com/recipe/238723/vegetarian-keema-matar-with-cucumber-raita/ (may not work)

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