Best 6 Kheema With Potatoes And Peas Recipes

KHEEMA WITH POTATOES AND PEAS

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

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

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.

KEEMA ALOO (GROUND BEEF AND POTATOES)

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.

KHEEMA MATAR (BEEF AND PEA CURRY)

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.

KEEMA WITH PEAS

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.