1/1 Photo of Kheema Matar
Nancy's Pantry's Note:
When the cold winter winds come to northern India, rustic dishes, like this one, make a popular family meal. Recipe is from The Curry Cookbook.
My Private Note
Units: US | Metric
- 2 tablespoons ghee (vegetable or peanut oil)
- 2 teaspoons cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 bay leaves
- 1 teaspoon mild curry powder (or to taste, can use medium or hot )
- 2 tomatoes, seeded and chopped
- 1 teaspoon ground coriander
- 1/4-1/2 teaspoon chili powder (if using Indian chili powder, it can be extremely hot)
- 1/4 teaspoon ground turmeric
- 1 pinch sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb lean ground beef (or lamb)
- 2 1/4 cups frozen peas, straight from the freezer
- 1Melt the ghee in a flameproof casserole or large skillet with a tight fitting lid. Add the cumin seeds and cook, stirring, for 30 seconds, or until they start to crackle.
- 2Stir in the onion, garlic and ginger paste, bay leaves and curry powder and continue to stir-fry until the fat separates.
- 3Stir in the tomatoes and cook for 1-2 minutes. Stir in the coriander, chili powder, turmeric, sugar, salt and pepper and stir around for 30 seconds.
- 4Add the beef and cook for 5 minutes or until it is no longer pink, using a wooden spoon to break up the meat. Reduce the heat and simmer, stirring occasionally, for 10 minutes.
- 5Add the peas and continue simmering for an additional 10-15 minutes, until the peas are thawed and hot. If there is too much liquid left in the casserole, increase the heat and let it bubble for a few minutes until it reduces. Serve with rice, if desired.
Nutritional Facts for Kheema Matar
Serving Size: 1 (198 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 348.4
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 8.6 g
- Cholesterol 90.0 mg
- Sodium 456.7 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 5.4 g
- Sugars 7.0 g
- Protein 27.9 g
The following items or measurements are not included: