Indian Chili: Keema With Peas Recipe

Name: Indian Chili: Keema With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 medium yellow onion, finely minced; 2 cloves garlic, finely minced; 1 1-inch piece ginger, peeled and finely minced; 1 serrano chili seeded and minced; 2 teaspoons garam masala; 1 pound high-quality ground beef, or lamb; 2 medium tomatoes, diced; 1/2 cup frozen peas, thawed; 1/2 cup finely chopped cilantro leaves, plus more to garnish; coarse salt; lime wedges, to garnish

Servings: persons

2 tablespoons canola oil
1 medium yellow onion, finely minced
2 cloves garlic, finely minced
1 1-inch piece ginger, peeled and finely minced
1 serrano chili seeded and minced
2 teaspoons garam masala
1 pound high-quality ground beef, or lamb
2 medium tomatoes, diced
1/2 cup frozen peas, thawed
1/2 cup finely chopped cilantro leaves, plus more to garnish
coarse salt
lime wedges, to garnish

1
Heat the canola oil over medium heat in a large, heavy skillet.
2
Fry the onions, garlic, ginger and chili until translucent, about 5 minutes, then add the garam masala, stir well to coat, and continue cooking for another minute, stirring frequently.
3
Add the beef, breaking up chunks with a wooden spoon, and cook until no longer pink on the inside.
4
Add the tomatoes and a few tablespoons of water, turn up the heat until the pan sizzles, then reduce heat and simmer for 10 minutes.
5
Taste and adjust salt, then add peas and cilantro and cook until just warmed through.
6
Serve over basmati rice garnished with more chopped cilantro and a lime wedge.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 medium yellow onion, finely minced, 2 cloves garlic, finely minced, 1 1-inch piece ginger, peeled and finely minced, and more.

Yes, Indian Chili: Keema With Peas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chili: Keema With Peas

How did you like this recipe?

Frequently Asked Questions