7 Reviews

I love kheema, so I had to try this. It was definitely a lot easier to make than the other kheema recipes I've tried, but it was a tad bit bland because the cooking time is so short... so I added some garam masala at the end (about a teaspoon) and the flavor of the dish perked right up. Oh, I also chopped up a serrano pepper and put it in with the onions- I loved the heat it gave to the dish. Thanks for sharing this quick and convenient Indian recipe! [Tagged & Reviewed for BEST OF 2012]

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rpgaymer February 03, 2013

I had some issues with the directions with steps 2 and 3 been duplicated and there seemed to be something missing as when you have to simmer for 10 minutes the mixture is dry so I put the water and sauce in at this point and simmered for the 10 minutes and I also added in some diced carrots, cauliflower and broccoli flowerettes and then had to continue added some more water (about 1 1/2 cups) for about another 20 minutes to make sure the potatoes were cooked through as it simmered but I think this was an advantage as it allowed the spices to develop and really release their flavours into the dish. In the last 5 minutes I added the defrosted peas and chickpeas and served over rice and we enjoyed a curry dish that warmed you from the belly up and did not burn your mouth as you took a bite, just how we like it and I served with some flat bread for an all round good meal, thank you Pammyowl, made for Healthy Choices.

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I'mPat January 08, 2014

Excellent recipe, and really nice to be able to enjoy a "curry"sort of meal without cooking it for hours. Enjoyed the spices, I had some baby potatoes so took 5, chopped them in half and added, I left the skins on. My only real change was to leave the peas to defrost in some water and add them at the very end, just to warm though. Excellent meal enjoyed on rice, made in loving memory of a dear friend, Pammyowl, taken too soon.

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Karen Elizabeth November 15, 2013

We really enjoyed this dish! Loved all the vegetables and spices -- wonderful Indian comfort food. I added a bit more cumin (just our preference), but otherwise made everything as directed. The sauce was great with just the right amount of heat. DH really liked it and went back for seconds! I will definitely make this dish again soon. Made for ZWT-8-India.

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DailyInspiration August 20, 2012

Definitely a new keeper! As I didn't read the instructions properly, I added the water after frying meat, peas and potatoes for one minute, so I had no liquid issues. Loved that it doesn't have so much heat, the garlic and ginger made such a delicious flavour with just a hint of the other spices! Thanks for sharing this easy, tasty recipe :)
Made for ZWT 8 / India for the Lively Lemon Lovelies

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Mia in Germany August 19, 2012

This recipe is one of my favorite discoveries so far during ZWT8. It's a terrific one skillet meal, easy enough for the busiest of days, and provides great flavor from pantry ingredients. Who needs a box? LOL
I used ground turkey, omitted the salt, used 2 cups of diced simply potatoes from an open bag, and added 1/2 cup of diced red pepper for color. The recipe is very forgiving & the flavors mild while providing a taste of the exotic. One note: the mixture was too dry to boil so I added the liquids sooner than specified. Also, this made a huge pan of food, far more than 4 servings. Thanks for sharing this keeper! Served with a cucumber salad & naan bread.

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Susie D August 18, 2012

Super flavorful and super easy! The combination of spices produced the tastiest meal. I used ground lamb for a chance of pace. I followed the directions, but I'm not sure about bringing it to a boil after adding the peas and potatoes, as there was really no liquid in the skillet. I simply covered the pan and cooked it for a few minutes, then added the sauce, a full 15 oz. can of chickpeas, and the water. I let the cook for a few minutes, and found I had to add about another 1/2 cup of water. The result was delicious served over a rice pilaf and, surprisingly, not too spicy. I will definitely make this again. Thanks for sharing this great recipe. Made for ZWT 8.

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JackieOhNo! August 13, 2012