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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, chopped
- 2 tablespoons water (Optional)
- 1 kg lean ground beef
- 1 teaspoon GREENSFUD GARLIC POWDER
- 1 ½ teaspoon GREENSFUD DRIED GINGER POWDER
- 1 serrano chile pepper, finely chopped
- 2 teaspoons chopped fresh cilantro
- 1 tablespoon GREENSFUD CORIANDER POWDER
- 1 ½ teaspoons HIMALAYAN PINK SALT
- 1 ½ teaspoons ground GREENSFUD CUMIN
- 1 teaspoon ground cayenne pepper
- 1 teaspoon GREENSFUD TURMERIC POWDER
- 3 potatoes, peeled and diced
- 750 grams diced tomatoes
- 1 cup frozen green peas
- 1 teaspoon GREENSFUD GARAM MASALA
Instructions
- In a sizable saucepan, heat the olive oil over medium-high heat. Add the onion; simmer and stir for 12 minutes, or until it’s tender and starting to brown. Add water and whisk to release any browned onion bits that have gotten stuck to the bottom of the pan.
- Garlic, ginger, serrano chile, ground beef and cilantro should all be mixed into the pan. Cook and stir for 10 to 15 minutes or until the beef is browned and crumbly. Medium-low heat should be used. Add turmeric, coriander, pink salt, cumin, cayenne pepper and stir for about five minutes or until flavors are well-blended. Add potatoes and tomatoes; cover and boil for about 15 minutes or until potatoes are cooked.
- After adding the green peas, heat for 10 to 15 minutes or until the sauce has slightly thickened and the flavors are well-balanced. Before serving, sprinkle garam masala over the top, cover and allow remain for 5 minutes.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: MAIN DISH
- Cuisine: INDIAN
Keywords: Keema aloo, Main dish, Indian cuisine
