Matar GUSH'ti!

Chicken Keema Matar
Ingredients
Chicken mince half kg
Fresh coriander leaves
Cinnamon powder 1 tsp
Badi elaichi and small elaichi
Salt to taste
Red mirchi powder 1 tsp
Chicken masala 1 tsp  
Peas half cup
Cumin seeds 1 tsp
Tomatoes 2 chopped
Onions 1 chopped
Water 1 and half cup
Turmeric 1 tsp

Method
Wash and clean the chicken mince and boil the green peas till soft. If you like mutton mince you can use mutton keema instead of chicken keema. Add 4 tbsp oil to a pan and add cumin seeds, cinnamon powder and badi elaichi and small elaichi powder. Add onions and tomatoes to the mix and stir well. Add mince, oil and saute for sometime till the chicken mince gets cooked. Add fresh coriander and keep on mid flame for all the flavour to get soaked into the meat. Add boiled peas and salt, red chilli powder, turmeric, chicken masala to taste. Add water and mix well and keep cooking on mid-flame for 10 minutes. Serve hot with rice, roti or pav.

— As told to Namita Gupta