How to make Keema Matar Quiche -

Enjoy the popular keema matar not with pav but baked in a quiche case

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Frozen green peas

Cuisine : Fusion

Course : Snacks and Starters


For more recipes related to Keema Matar Quiche checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Pineapple Fritters Puran Poli PANI PURI Vegetable Spring Rolls

Keema Matar Quiche

Keema Matar Quiche Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 41-50 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Keema Matar Quiche Recipe

  • Mutton mince (keema) 500 grams

  • Frozen green peas 1 cup

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Garlic , chopped 10 cloves

  • Ginger , chopped 1 inch

  • Onions , chopped 3 medium

  • Tomato puree med 1/2 cup

  • Salt to taste

  • Coriander powder 1 1/2 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Black peppercorns , crushed to taste

  • Green chilli , chopped 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Lemon juice 1/2 tablespoon

  • Processed cheese , grated as required

  • Red cherry tomatoes , halved 2

  • Tomato ketchup to serve

  • Short crust dough

  • Refined flour (maida) 1 1/2 cups

  • Oats flour 1 cup

  • Butter , chilled 100 grams

  • Salt to taste

  • Chilled milk as required

  • Black eyed beans (lobia) 1 cup

  • Custard

  • Eggs 2

  • Fresh cream 1/4 cup

  • Milk 1/4 cup

  • Salt to taste

  • Black peppercorns , crushed to taste

Method

Step 1

To prepare short crust dough, take refined flour and oats flour in a bowl. Cut butter into small pieces, add to the flours and rub between your fingers till it resembles breadcrumbs.

Step 2

Add salt and mix well. Add some milk and mix till well combined. Do not over-knead. Cover with a cling film and refrigerate for 10-15 minutes.

Step 3

Preheat the oven to 180ºC.

Step 4

Line aluminium quiche mould with the dough. Lightly flatten the lined mould with a rolling pin to level it out and trim the excess dough off the edges. Prick holes all over the base.

Step 5

Place a parchment paper over the base and fill it with black eyed beans. Place the mould on a baking tray, put the tray in the preheated oven and blind bake for 10-12 minutes. Discard beans from the baked base.

Step 6

Heat oil in a non-stick pan, add cumin seeds, garlic and ginger, mix and sauté till raw aroma goes away. Add onions and sauté till the onions turn translucent.

Step 7

Add mutton mince and mix well. Cook on high heat for 2-3 minutes. Add tomato puree and mix well. Add salt, coriander powder, garam masala powder, cumin powder, crushed black peppercorns, green chilli and red chilli powder and mux well. Add little water and mix well. Cover and cook on medium heat for 5-6 minutes or till oil separates.

Step 8

Add ½ cup green peas and lemon juice, mix well and cook on low heat for 15-20 minutes.

Step 9

For the custard, break eggs into a bowl and beat slightly. Add cream, milk, salt and crushed black pepper corns and mix well.

Step 10

Spread the keema on baked quiche base. Pour the egg custard on top. Sprinkle grated cheese and place halved cherry tomatoes and the remaining green peas over the cheese.

Step 11

Bake in the preheated oven for 15 minutes or till the cheese melts and turns golden.

Step 12

Remove from the oven and place it on 2 inverted shot glasses and press lightly on sides to demould. Transfer onto a serving platter. Serve with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.