KHEEMA WITH POTATOES AND PEAS
Make and share this Kheema With Potatoes and Peas recipe from Food.com.
Provided by Satyne
Categories Indian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a lidded fying pan, add the onions and cook until sof.
- Add the spices and fry for 5 minutes over low heat; add 1 tablespoon water if the mixture starts to burn.
- Stir in the meaned beef and cook over high heat until very well browned.
- Lower the heat and add the potatos and salt to taste. Cover and cook gently for 5 minutes, then add the peas.
- Continue cooking until the potatoes and peas are tender.
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KHEEMA
A typical Indian dish, but not too spicy, and uses easy to find ingredients! For the Zaar World Tour 8
Provided by pammyowl
Categories Indian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in a large skillet. Drain all but 2 tablespoons of fat. Add chopped.
- onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
- onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
- Cover again and cook until chickpeas and potatoes are heated through.
- Serve over rice or in Pita bread, with yogurt, fresh tomatoes and sliced cucumbers.
Nutrition Facts : Calories 509.9, Fat 12.8, SaturatedFat 4.8, Cholesterol 73.7, Sodium 645.9, Carbohydrate 64.8, Fiber 11.9, Sugar 9.2, Protein 34.7
KEEMA ALOO (GROUND BEEF AND POTATOES)
If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.
Provided by The Meatetarian
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
- Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
- Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g
KHEEMA MATAR (BEEF AND PEA CURRY)
An easy and delicious curry dish with aromatic spices to warm you up from the inside out. Serve warm with rice or a side of naan bread.
Provided by This One Woman
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Melt ghee in a large skillet over medium-high heat. Add cumin seeds; stir until fragrant and starting to crackle, about 1 minute. Stir in onion, jalapeno pepper, curry, garlic, ginger, and bay leaves. Cook, stirring occasionally, until onion starts to soften, about 5 minutes.
- Pour tomatoes into the skillet; stir to combine, about 2 minutes. Add chili powder, cumin, coriander, turmeric, and salt; stir thoroughly. Add beef; cook, stirring with a wooden spoon to break up the meat, until no longer pink, about 5 minutes.
- Reduce heat to low, cover, and simmer until flavors combine, about 15 minutes. Add frozen peas, cover, and simmer until heated through, about 10 minutes. For a thicker consistency, increase heat to medium and simmer curry, uncovered, until sauce reduces, about 5 minutes.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 20.9 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 9.4 g, Sodium 643.7 mg, Sugar 8.4 g
KEEMA WITH PEAS
Put a new spin on mince with this spicy Indian dish. Serve with poppadums, chutney and cooling yogurt
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
- Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.
Nutrition Facts : Calories 427 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.33 milligram of sodium
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LAMB KEEMA WITH POTATOES AND PEAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 30 minsServings 4Calories 702 per serving
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.
- Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
- Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.
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