Chettinad Tempayy Keema Matar

Mince Chettinad Tempayy using a knife or chopper or by hand.

Boil green peas in salted boiling water for five minutes or till almost cooked.

Refresh in cold water.

Drain and leave aside.

Heat oil in a thick-bottomed pan, add green and black cardamoms, cloves, cinnamon, and bay leaves. Stir-fry briefly.

Add onions and cook on medium heat, stirring continuously till they turn golden brown. Add ginger paste and garlic paste and stir briefly.

Add tomato and cook till oil starts separating from the masala. Add minced Chettinad Tempayy and cook on high heat for three to four minutes, stirring continuously.

Reduce heat, stir in half a cup of water, and cook covered till the mixture thickens. Stir occasionally.

Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas. Mix well.

Cook on high heat for couple of minutes or till the mince is quite dry. Sprinkle garam masala powder and garnish with coriander leaves.

Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

Enjoy Chettinad Keema Patar with some hot pan-fried pavs.