Well hello breakfast, the most important meal of the day.

Slow cooker healthy no added fat keema mattar topped with an egg to make it the perfect East meets West Breakfast.

How does one enjoy such a dish? Serve with toast or parathas.
Keema is awesome. It’s great with flatbreads and a side of yogurt and a plain salad in summer. Plus as it’s cooked in the slow cooker let’s me honest there’s not much cooking apart from the 10 minute of frying off the mince.
If you want to be kitchen awesome why not fry off keema aka mince in bulk and keep …packets in the freezer to save more time.
This recipe serves 3 to 4 depending on your portion sizes and can be DOUBLED easily and frozen too. 
Recipe for the Slow Cooker keema:
500 grams mince (I used mutton)
1 tin chopped tomatoes (use 3/4 if you are not a fan of the acidy taste of tomatoes)
2 tbsp pre fried onions (from a pack)
1 tsp salt (adjust to your taste)
2 dried chilies
1 tsp haldi
1/2 heaped TBSP cumin powder
1/2 heaped TBSP coriander powder
2 TBSP fresh chopped coriander (stalks included).
100 ml water (if you like a bit of shorba e.g. sauce in your keema or 60 ml if you like it dry. I personally add 100ml).
75 grams frozen peas (I love peas but if you don’t like them that much use less at your own discretion)
1) fry off the mince on the stove. Dry fry it for 10 minutes and then drain the excess fat on kitchen paper.
2) place all the ingredients in your slow cooker (including the mince). Mix well. Turn your slow cooker to the high setting and cook for 2 hours. I generally stir halfway through to stop sticking.
3) check keema is done; it should be. Turn off the slow cooker and serve.