Kheema Matar (minced Meat And Green Peas Curry)
While growing up this was one of our staple curries apart from aloo kheema or gobhi kheema. We had it mostly with rotis. Though the recipe is same for all the versions they taste so different because of the flavours imparted by each veggie. And if you use mutton kheema the flavours are so different. If we have leftovers we even stuff this filling into a paratha. We never used mint those days. But I have mint in this recipe and it makes a lot of difference in the overall flavour. Using tomato puree too can make a lot of difference to the curry. A lighter version of this curry is what I use for a kheema biriyani or pulao will share that recipe some day. Till then enjoy!!!!