- Serve with warm chapatis or plain rice.
4. Reduce the heat to medium-low. Add 1 1/2 tablespoons of oil to the pot. Add the Spices Mix ingredients, fry for 30 seconds. Add the ground tomato paste and fry for 1 minute. Add the salt and ground meat. Stir often for even cooking while breaking up any clumps of meat. Fry until it is almost done.
5. Add the cooked vegetables and peas to the pot and mix well. Add more salt as desired (I add 1/2 teaspoon.) Let the Kheema cook for a few minutes until the meat is completely cooked. Garnish with chopped cilantro.
2. Combine all of the Spice Mix ingredients into a small bowl. Set aside. 3. Heat a large nonstick pot on medium heat. Add 1 tablespoon of oil then add the carrots. Fry for a minute before adding the potato. Stirring often, fry the vegetables for 5 minutes. Add the onion and fry for another 5 minutes until the vegetables are almost done. Remove from the pot and set aside.
1. In a food processor, grind the tomato, garlic and ginger to a paste. Set aside.
1 pound ground beef
1/2 teaspoon ginger, chopped
2 cloves garlic, chopped
1 tomato, roughly chopped and seeds removed
1 carrot, diced
1 russet potato, diced
1 red onion, diced
1 green chile, minced
½ cup frozen green peas
1 teaspoon salt, divided
a few sprigs of chopped cilantro
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon red chile powder
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
Kheema is a delicious traditional North Indian recipe made with ground meat, peas and spices. My version is a simple recipe and easy to make dish that is loaded with flavor and can be served with any kind of vegetables and a salad. With a pound of hamburger , I diced a few vegetables and created a very simple spice mix that included garam masala, cumin, coriander, turmeric and chile powder. A short time later I had Kheema with Vegetables ready for dinner. I served it with sautéed green beans and chapatis.