600 g (22 oz) Chicken, minced
250 g (9 oz) Green peas (hara matar)
2 1/2 tbsp (50 g) 1 3/4 oz Butter
1 tsp (2 g) Cumin (jeera) seeds
1 3/4 cups (200 g) 7 oz Onions, chopped
2 1/2 tbsp (30 g) 1 oz Garlic (lasan), peeled, crushed
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tsp Dry red chillies (sookhi lal mirch), crushed
Salt to taste
3 tbsp (45 g) 1 1/2 oz Tomato paste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 Eggs, boiled, diced
250 g (9 oz) Green peas (hara matar)
2 1/2 tbsp (50 g) 1 3/4 oz Butter
1 tsp (2 g) Cumin (jeera) seeds
1 3/4 cups (200 g) 7 oz Onions, chopped
2 1/2 tbsp (30 g) 1 oz Garlic (lasan), peeled, crushed
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tsp Dry red chillies (sookhi lal mirch), crushed
Salt to taste
3 tbsp (45 g) 1 1/2 oz Tomato paste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 Eggs, boiled, diced
method
1. Heat the butter in a thick-bottomed pan; splutter the
cumin seeds. Add onions and stir-fry till brown.
2. Add the chicken mince, garlic, ginger paste, dry red chillies, salt, and tomato paste.
3. Stir-fry till the butter appears on top.
4. Add the green peas and cook till the mince and peas are cooked and the mixture is dry and golden brown in colour.
5. Remove and serve, garnished with green coriander and eggs
cumin seeds. Add onions and stir-fry till brown.
2. Add the chicken mince, garlic, ginger paste, dry red chillies, salt, and tomato paste.
3. Stir-fry till the butter appears on top.
4. Add the green peas and cook till the mince and peas are cooked and the mixture is dry and golden brown in colour.
5. Remove and serve, garnished with green coriander and eggs
serving amount
serves: 4
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