2T vegetable oil, or ghee, if you have it
2t cumin seeds
1 large onion, ¼-inch chop
1T garlic and ginger paste (if you don’t have any, throw some chopped garlic and peeled ginger in a food processor)
2 bay leaves
1t curry powder, hot, mild or sweet
2 tomatoes, seeded and chopped
1t ground coriander
0.5t chili powder
0.25t ground turmeric
pinch of sugar
pinch or two of salt
½t ground pepper
about 1 lb lean ground beef or lamb
2.25 cups of still-frozen peas
Heat the oil or ghee in a large fry pan on medium heat. When the oil’s hot, add the cumin seeds and cook for about 30 seconds, until they start crackling.
Add the onion, garlic and ginger paste, bay leaves and curry powder and fry until the onion starts to soften.
Add the chopped tomatoes and cook for 2 minutes, then add the coriander, chili powder, turmeric, sugar, salt and pepper. Cook for about 30 seconds.
Add the ground beef and cook for about 5 minutes, until the meat is no longer pink. Then reduce heat and simmer for 10 minutes.
Add the frozen peas and simmer for 10-15 more minutes, until the peas are hot. If there is liquid in the pan, just keep the pan on the heat and let the extra liquid cook off.
Serve with naan, basmati rice or another of your favorite Indian side dishes.
Many Indian foods can take a long time to cook, are somewhat complicated, and require a vast array of ingredients that many folks don’t keep on hand. Kheema Mattar does not fit that mold. It’s a quick dinner that’s easy and cheap to make.
Saturday, July 8, 2017 - 10:38am