Keema matar with roti

Ingredients for 4 portions

• 500 gMutton keema
• 150 gGreen peas, fresh or frozen
• 2Onions, finely chopped
• 2Tomatoes, finely chopped
• 2Green chillies, finely chopped
• 1 tbspGinger-garlic paste
• 3 tbspRefined oil
• 1Bay leaf
• 1 tspCumin, seeds
• 3 mlTurmeric
• 1 tspRed chilli powder
• 2 tspCoriander powder
• to tasteSalt
• 100 gCurd, whisked
• ≈ 200 mlWater
• 1 tspGaram masala
• 15 gCoriander leaves, chopped

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for the rotis (optional)

Method

1. Put the atta in a wide bowl or paraat and add the water little by little, kneading into a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Finely chop the onions, tomatoes and green chillies.
3. Heat the oil in a pressure cooker, add the bay leaf and cumin seeds and let them sizzle. Add the onions and fry on medium heat until golden brown, about 8 minutes.
4. Add the ginger-garlic paste and green chillies and fry for a minute. Add the keema and fry on high heat, breaking up the lumps with the spoon, until it is no longer pink and the liquid has dried up, about 8 minutes.
5. Add the tomatoes, turmeric, chilli powder, coriander powder and salt and cook until the tomatoes are soft, about 4 minutes. Lower the heat, stir in the curd and bhuno until the oil starts to separate, 3–4 minutes.
6. Pour in the water, close the cooker and pressure-cook on medium for 3 whistles, about 12 minutes. Let the pressure drop by itself.
7. Meanwhile make the rotis: divide the dough into 12 balls and roll each into a thin roti, about 15 cm across, dusting with a little dry atta. Cook on a hot tawa until small bubbles appear, flip and cook until light brown spots show, then hold it over the flame with tongs (or press gently with a folded cloth) until it puffs up. Brush with ghee if you like and keep the rotis wrapped in a cloth or in a casserole.
8. Open the cooker, add the peas and cook uncovered, stirring now and then, until the peas are tender and the keema is thick but moist, 6–8 minutes.
9. Stir in the garam masala and coriander leaves and serve hot with the rotis.

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