Keema Peas on Puff Pastry Recipe

One thing that kept me from becoming a vegetarian for a long time was my love for minced meat or keema dishes .May it be a simple keeam nan ( a motimahal speciality ) , a keema samosa, keema matar or a humble seekh kebab , I would love them all with equal edible passion. I could eat at least half a dozen seekh kebabs drizzled with generous amount of mint chutney and topped with onion slices rolled up in tandoori kulchas at a time .
lately people have become vary of eating minced meat preparations in commercial establishments due to their fear of adulrated meats being used as horse meat etc .so my advise is to stick to reputed and safe eateries when adventuring into mince meat dishes or even better buy prime meat wholes from super market and mince them at home and indulge your taste buds with some mouth watering special recipes

One of the recipes I am gong to share with you today is a special recipe developed by myself for a special occasion , yes its a part of the tasting menu for the launch of Motimahal in USA. The launch of my Motimahal Restaurant in USA in November 2014 will also mark the release of my book “ kebab trail”which is was awarded the best cook book in the world by Gourmand in foreign recipe category in China in 2014.For the event , I will be preparing a three course meal for this launch . Obviously, for my love for keema preparation , I had to include a mince meat dish in the menu.On some thinking and R&D , I came up with the unique idea to infuse simple keema with a french puff pastry and the result was amazingly tasty .This recipe is dedicated to my love for France and french cuisine.



  1. heat ghee in aheavy bottomed pan add green and black cardamom let it splutter
  2. add chopped onions saute till golden brown add ginger garlic paste saute for 2 minutes
  3. add coriander , cumin , chili powder and salt along with 2 tbsp of water and saute
  4. add tomato puree and saute till ghee leaves sides add fresh mutton mince saute for 3o mins on slow flame ,fold in 1/2 cup water and let it simmer
  5. add parboiled peas to keema along with chopped deseeded green chilies and kasoori methi
  6. finish with ginger juliennes , chopped fresh coriander
  7. for puff pastry: take a ready made pastry sheet divide into three sprinkle dry flour on them
  8. keep one at the bottom from the rest two cut the centers paste them with brushing beaten eggs on sides on top of each other so all three are on top of each other
  9. line the baking dish with butter paper and bake the sheets till risen to puffs and golden brown
  10. pour the keema peas and garnish and serve hot

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Bitnami banner