Keema Mutter/ Mince with Green Peas

Keema Mutter is one of the many delicacies that the Persians bought to India. Though this may not be like the one you would find in the Irani cafes of Mumbai, it is nevertheless full of delicious flavours. I have added coconut and slightly varied it to suit my Goan palate. Try my version of this aromatic Keema Mutter and I bet you will be licking your fingers!


I generally make a big batch as it freezes well. You may want to reduce the quantity. Also I have 4 recipes to use those leftovers, which are lovely starters or a meal by itself.

I have used turkey mince here. But go ahead and use meat of your choice (cooking times will vary). And if you are a vegetarian, you may use tofu instead. (Do not come to kill me if that flops though)

This recipe can easily feed 5-6 persons.


  • Turkey mince – 500 gram
  • Onions – 2 medium sized, finely chopped
  • Green peas – 1/2 cup
  • Whole spices – 2 black peppercorns, 1 small stick cinnamon, 2 green cardamom, 1 bay leaf, 3-4 cloves
  • To be ground to a paste – a handful of coriander leaves and mint leaves, 1/2 onion, 1/4 cup grated coconut, 5-6 garlic cloves, small piece ginger, 2 black peppercorns, 2 cloves, 1 star anise
  • Tomato – 1, diced
  • Oil – 1 tbsp for roasting the spices and 1-2 tbsp for cooking
  • Chopped coriander and onion for garnish
  • Turmeric powder – 1 tsp
  • Red chilli powder (I use Kashmiri chilli powder) – 1-2 tsp
  • Garam masala – 1-2 tsp
  • Salt to taste
  • Juice of half a lemon
  • Optional – Boiled potato cubes


  • Heat the 1 tbsp oil a pan, and add the ingredients to be ground together, except for the herbs and ginger. (Start with the onion and then the spices so that the spices do not burn.) Roast these on low heat till the aroma of the spices fill your kitchen. (I sneeze, do you?) Take care not to burn it.IMG_20160717_195804
  • Once it cools, grind it along with the herbs, ginger and little water to a paste.
  • Now heat the remaining oil and spices. Add the chopped onion and saute well. Add salt and sweat the onions.
  • Then add the tomato and keep stirring till it gets mushed-up
  • Next add the ground paste and again saute well.
  • Stir in the turmeric, chilli and garam masala.
  • Add the mince and combine.
  • You may add a little water if necessary. The mince will leave water so take care not to add too much liquid.
  • Cover and cook. Add the green peas as well. If using frozen, add them once the mince is half cooked.
  • Let it cook covered for 10-12 minutes or until meat changes to a whitish colour. (At this point, you may add the boiled potatoes.)
  • Check the seasonings and add the fresh lemon juice. Stir well.
  • Garnish with chopped coriander and onion. Serve this hot keema mutter with pao (bun) or bread of your choice
Keema Mutter

As promised, there will be leftovers! And these are my favourite recipes to tackle them

  1. Keema patties (Recipe coming soon…)
  2. Keema paratha (Recipe coming soon…)
  3. Keema dumplings (Recipe coming soon…)
  4. Keema puffs

I hope you try this recipe my way. If you do, I would love to hear how it turned out to be. Follow me for more yummy recipes and share on social.

Thank you!

P.S. Cooking times are for chicken or turkey mince. If you are using red meat, try a pressure cooker to shorten cooking time.




Gajar ka Halwa / Carrot Halwa

Gajar ka Halwa rings a bell in every Indian’s mind, rather taste buds. I haven’t come across any person whose favourite dessert list doesn’t feature Gajar ka Halwa. 

For me, the memories of this lovely dessert go to the not-so-cold winters in Mumbai. My sister and I use to help Mom peel and grate the carrots, and then wait patiently for the bowl of the warm, orange, winter-dessert.

The traditional method is a lengthy one and requires a lot of patience, the very thing I do not possess. So I have 2 quick versions. Also, in Australia, I do not have access to fancy things like khoya (cheesy reduced milk) as a thickener; for me, milk powder does the thing.



  • Grated carrots – 2 cups
  • Ghee (clarified butter) – 1 tbsp
  • Sweetened condensed milk – 1/2 cup
  • Milk – 1 cup
  • Milk powder – 1/4 cup, adjust quantity as required
  • Sugar – if required
  • Powdered elaichi (green cardamom)- 1 tsp
  • Raisins, almonds, pistachios, cashews – as per choice


  • This can be done in either the microwave or the pressure cooker. Both the methods will be time-saving and you can reduce the amount of ghee (or leave it out), or use low-fat milk to make a low-calorie halwa.

Microwave method

  • Take a thick-bottomed, glass bowl, with lid. Add ghee and roast the raisins and nuts on HIGH for a minute. (Skip this step if you are leaving the ghee out)
  • Remove the nuts from bowl and keep aside. Now add the carrots, condensed milk, and milk. Cook COVERED for 10-12 minutes, stirring every couple of minutes.
  • Continue cooking until the carrots have softened and almost cooked through. As every microwave differs, cooking times would vary.
  • Once carrots have cooked, adjust the consistency with milk powder, adding a spoonful at a time, till the desired thickness is reached.
  • Add sugar if you want it sweeter (not quite necessary though).
  • Mix in the elaichi powder and garnish with the fried raisins and nuts.


Pressure cooker method

  • Follow the same steps. Just add the carrot, milk and condensed milk to a pressure cooker and cook for 3 whistles. (Ensure that the carrot is covered with the milk, adjust quantity accordingly)
  • Let the pressure drop gradually. Once the lid opens, keep on low simmer and adjust thickness with milk powder.
  • Enhance with elaichi powder and garnish.
  • Now the only thing left to do is devour!
Gajar ka Halwa

 I am sure you will be buying carrots on your next trip to the market to try this quick version of gajar ka halwa. If you do, be sure to write me a line how it went. Follow me for more such short-cut recipes and share on social.

Thank you!