Ground Beef Curry Indian Style With Dahi
Quick and easy to cook, with layers of flavor, and cheap, beef keema curry tin be made with any ground meat you beloved, or with firm tofu crumbles for a vegetarian spin. Dishes for keema are on top of rice, it fills samosas, tops a pizza, and much more!
I am obsessed with keema curry. Why? Because you tin can do so many things with it. Perfect for meat lovers or vegetarians: using ground meat, poultry, mushrooms, or tofu.
I ndian bolognese, sloppy joes, chili, tacos, or pizza, are just a few ways to use this intensely flavorful dish. If you would like another Indian beef recipes, meet my Kerala-way beef curry and a Goan Scarlet Beefiness Curry.
Leap to:
- Why is keema then popular?
- Ingredients
- Aloo & Matar Keema Curry
- How to Make Beef Keema
- Tips and Tricks
- Frequently Asked Questions
- 14 Ways to Use Information technology
- Serving & Storing
- Here are my favorite means to use keema
- Recipe Card 📖
Keema makes a good weeknight meal with some rice and naan, and y'all don't demand any time for marination. If y'all are looking for a good vegetarian recipe encounter Meera Sodha'south vegetarian keema in The Guardian.
While the give-and-take keema just means ground or minced meat, when you come across a traditional keema recipe, it refers to a back-scratch with ground meat. Of Due north Indian Mughal origin, today keema is popular throughout India, with each region putting its postage on information technology. The variations of deliciousness are endless, every bit are the spices and flavoring combinations.
Bask this quick, weeknight, "gotta get dinner on the tabular array quick" solution. My beef keema curry recipe is a beautiful combination of Julie Sahni's Indian Keema with Ginger, Madhur Jaffrey's Kheema, and Asma Khan'southward Keem Paneer Pulao.
Why is keema so popular?
- Layered with vibrant Indian flavors
- Versatile and tin solve your dinner dilemma
- It freezes well for a rainy day
- It is inexpensive
- Hands made vegetarian or vegan using firm tofu or mushrooms
- A perfect mode to add excitement to a weekday meal
Ingredients
Your protein: Basis lamb, beef, turkey, craven, mushrooms, or tofu all brand a great keema. I have establish that it is fifty-fifty better when I take a mix of meats. I made my concluding keema with what I had on hand: one pound of ground turkey, some mild Italian sausage, and pork, and it was especially flavorful.
Spices: Besides the Indian pantry basics of Kashmiri chili powder and cardamom, this recipe uses spices that you probably already have in your cupboard. Ground cinnamon, cloves, cumin, and coriander all come together to make this beautifully spiced curry.
Substitution note: Instead of all these spices (except Kashmiri chili powder or cayenne) yous can substitute 2 teaspoons of Madras back-scratch pulverisation or garam masala.
Aromatics: Minced, browned onions provide a sweetness flavor base, and the ever-popular duos of ginger and garlic add together their unique flavors.
Tomato: Tomato paste is my new favorite form of this vegetable considering information technology is already cooked down and it saves me cooking time. You telephone call also apply lycopersicon esculentum sauce or purée.
Final flourishes: A couple of teaspoons of the juice of lemon or lime brightens up the whole matter. Some chopped cilantro or mints adds freshness and colour. I frequently top this curry with a dollop of yogurt of feta crumbles.
Aloo & Matar Keema Curry
The advantage of adding vegetables is the additional texture and diet they bring. It also non only makes the dish more economic, simply y'all will likewise have a delicious one-pot dinner.
The most common vegetables used in keema are potatoes (aloo) and peas (matar). I include instructions in the recipe card on when and how to apply these vegetables.
- Aloo or potatoes: Peeled potatoes are cubed and added subsequently the footing meat and cooked until tender. The beauty of potatoes, likewise adding to the comfort quotient, is that they absorb all the spices. Y'all volition need to add together extra salt to flavor the keema properly.
- Matar or peas: Peas add a sweet pop of flavor and frozen peas are perfect here. Defrost them and stir in at the very end and so they retain their colour and texture.
- Cauliflower (keema gobi) : Cauliflower is some other addition as its mildness soaks up the spices beautifully.
- Firm tofu and other veggies: Firm tofu crumbles make a proficient meat substitute. Mushrooms and pocket-size cubes of carrots also piece of work well.
How to Brand Beef Keema
Keema recipes often begin with a few whole spices—a stick of cinnamon, cloves, bay leaf, or cardamom—but since I wanted to streamline this dish I've used ground spices instead.
In a skillet over medium estrus, heat the oil. Add together in the onions and 1/2 teaspoon of salt. Cook until the onion is golden chocolate-brown.
Add the ginger garlic paste and minced green chili. Stir frequently for one infinitesimal or until the paste no longer smells raw.
Onions cooked to a golden dark-brown
Ginger garlic paste and chilies added
Sprinkle in the footing spices and Kashmiri chili pulverisation. Stir for some other minute.
Ground spices added
Spice cooked with the aromatics
Add together the ground beefiness to the pan and sprinkle with one/ii teaspoon of common salt. Intermission upwards the meat with the back of a spoon. Cook until the meat is no longer pink. Mix the tomato paste with 1/4 cup of water and stir into the meat.
Footing beef cooked through
Beef keema back-scratch ready to be served
Turn the heat up to loftier and add potatoes now if using. When the sauce is boiling, cover and turn the heat to low, or the setting that allows for a gentle simmer. Melt for 15 to xx minutes.
Taste for enough acid, heat, and salt and garnish the beef keema curry as you wish with cilantro, mint, fried curry leaves, feta crumbles, or a dollop of yogurt.
Tips and Tricks
- The advantage of using tomato paste is that it is already cooked down, thus saving you time. If you lot prefer using tomato purée or fresh tomatoes, add together 1 cup of lycopersicon esculentum later on the spices are bloomed. Melt the mixture until the sauce thickens, and the oil begins to split up. About 8 to 10 minutes.
- Many keema recipes apply considerably more than oil than I call for. Certainly use more if you wish, but I notice calculation a splash of water if the onion or spices stick to the bottom of the skillet works well. And you salvage a few calories in the bargain.
- Be patient:
- Allow the onions to caramelize into a nice aureate dark-brown, every bit you are building flavor.
- Melt the keema low and slow until the fat separates and the sauce is silky.
- The back-scratch is even better the side by side day!
Frequently Asked Questions
Does it affair what kind of ground meat or poultry I utilize?
No, just I recommend a good quality poly peptide since there aren't many other ingredients to hide behind. More flavorful meat stands up well to the spices. If you are using ground craven or turkey—preferably not breast meat—you lot may desire a bit more spice as they are quite bland.
What are other flavoring ideas?
I suggest you brand my recipe once and so tinker with your favorite flavors. Instead of tomato, use coconut milk, or yogurt. Peculiarly with lamb, consider swapping the tomato with orangish juice.
What is the best way to add some heat?
Mix in a minced dark-green chili with your ginger and garlic, leaving the seeds in if you want more oestrus. Kashmiri ground chili isn't a very hot chili pulverization, and so you lot could add more or even utilise a hotter ground ruby-red chili.
What other spices might be practiced in keema?
Be sure to continue your spices in balance, but star anise, black cardamom, black peppercorns, fennel, and kasoori methi (dried fenugreek leaves) are all fair game. Keep in listen what flavors pair well with the protein yous are using.
14 Ways to Use It
Keema curry is incessantly customizable and impossible to mess up. Information technology works well as a filling, stuffing, and topping considering this keema is intensely flavored. Hither are some ideas:
- Stuffed flatbreads: keema roti, or see Whisk Affair's keema naan
- Shepherd's pie (beefiness); cottage pie (lamb)
- Samosa filling
- Pizza topping
- Breakfast: on toast topped with a fried egg and a crumble of paneer, or feta
- Tacos
- Quesadilla
- Toasted cheese sandwiches with keema and mint and cilantro chutney
- Dosa filling
- With pasta like Indian spaghetti bolognese
- Indian turkey sloppy Joes
- A topping for a bed of hummus and a dollop of yogurt
- Make keema buns—take a peek at Shashi at Savory Spin's keema bun recipe
- Taco salad
Serving & Storing
A unproblematic and satisfying mode to serve keema curry is with a side of rice, flatbread, or tucked into a soft whorl. Chopped onion, some fresh herbs, wedges of lime, and fresh chilies are also welcome garnishes.
Similar most highly spiced dishes, keema keeps well in the refrigerator for several days. It is even better on Day 2, making information technology a great brand-ahead dish. It likewise freezes well. I like to take meal-sized portions and pop it into ziplock bags so that I tin defrost it for that rainy day when I am out of "what is for dinner" juice.
This recipe is one of the ten dishes I make over and over!
Hither are my favorite ways to utilize keema
-
Healthy & Comforting Curried Basis Turkey Shepherd'southward Pie
-
Indian-Way Pasta ~ Spaghetti Bolognese
-
Flaky Puff Pastry Samosas
-
Naan Pizza Recipe
Didyou try this recipe? I'd love to hear virtually it! Please charge per unit past clicking stars ⭐️ on the recipe carte du jour and/or let me know in the comments beneath. Cheers! ~Alonna
Recipe Card 📖
Basis SPICE MIX—Encounter Notes Below for Quick Subs
- 2 teaspoons footing coriander ~ For a quick substitute encounter the Notes below
- 1 teaspoon ground cumin
- i/two teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
MAKING KEEMA
- 2 pounds ground beefiness ~ Or see 2nd Note beneath
- 2 tablespoons oil
- 1 cup onion ~ Finely chopped
- 1 teaspoon table or sea salt ~ Divided or to gustatory modality. Substitutions
- one/4 loving cup ginger garlic paste ~ l/l ginger & garlic purée or finely minced. Homemade or buy
- 1 to 3 greenish chilies ~ Indian (finger), Thai, or Serrano chilies. I employ 2 teaspoons of finely minced chili for a mild curry.
- 2 teaspoons Kashmiri basis red chili ~ Or ane/2 to i teaspoon cayenne, to your taste; substitution
- 1/4 cup tomato plant paste ~ See subs beneath
- 1/iv cup water
- iv teaspoons lemon juice ~ Or lime juice, apple tree cider, or malt vinegar. To taste
- 1 cup murphy ~ Optional. Peeled and cut into 1/2-cubes
- one cup peas ~ Optional, fresh or frozen. Come across Notes beneath.
OPTIONAL GARNISHES
- two tablespoons cilantro, mint, fried curry leaves, crumbled feta, minced red onion, or a dollop of yogurt
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Gather your ingredients, mix the Spice Mix together if using, and identify a modest container of h2o by your stovetop.
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In a skillet over medium heat, oestrus the oil. Add in the onions and ane/2 teaspoon of common salt. Cook until the onion is golden chocolate-brown, stirring ofttimes. About eight to 12 minutes.
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Add together the ginger garlic paste and minced green chili. Cook for 1 minute or until the paste no longer smells raw. Stir oft and add a bit of water if the mixture is sticking to the bottom of the pan.
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Sprinkle in the basis spices and Kashmiri chili powder. Stir for another infinitesimal, calculation a tablespoon of water as needed to forestall sticking.
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Add the footing beef and sprinkle with 1/ii teaspoon of table salt. Break information technology up with the back of a spoon. Cook until the meat is no longer pinkish, virtually 8 minutes. Mix the tomato plant paste with 1/ 4 loving cup of water and stir into the meat.
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Plow the heat up to high and add the potatoes now if using. When the sauce is boiling, encompass and turn the heat to low, or the setting that allows for a gentle simmer.
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Cook for fifteen to 20 minutes, or if using potatoes, until they are tender. Y'all are typically looking for a dry curry; simmer for a few more minutes uncovered until the desired consistency. If you are topping rice with the keema or as an Indianish Sloppy Joes, leave some liquid. If stuffing samosa, or topping pizza you will want a fairly dry mixture.
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If using peas: Over low heat stir in fresh or frozen peas and permit them to melt through. This will have just a few minutes.
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Taste for enough acid, estrus, and salt. Be sure to flavor your keema well. I find for my palate that another one/8 teaspoon of salt and an additional sprinkle of lemon juice does the flim-flam. If your dish tastes apartment it needs a tiny bit more than of these two ingredients or even a milkshake of basis scarlet chili.
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Skim whatever fatty that collects on the tiptop if you wish. And if you take time, allow the keema to rest covered, but off the heat, so that the flavors have some time to combine. Equally with almost curries, it volition taste even ameliorate the next day.
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Garnish the beef keema back-scratch every bit you wish with the optional ingredients listed higher up. Serve with a soft bun, flatbread, rice, and a salad. See Storing & Serving Notes above if needed.
- Substitute for the ground spices: Instead of the 5 spices listed under the Ground Spice Mix, stir in ii teaspoons of Madras curry powder at the same time. Alternatively, skip the ground spice altogether, and add together ii teaspoons of garam masala with the lemon juice in the end.
- Use whatever ground meat yous prefer or go vegetarian using crumbled house tofu or mushrooms. You may desire to add a bit more than spicing for ground poultry equally it is quite bland.
- Tomatoes: The beauty of lycopersicon esculentum paste is that it is already cooked down. Still, if y'all want to use lycopersicon esculentum purée, add 1 loving cup to the sauce afterward the spices have been bloomed. Cook the tomato mixture down until it thickens and the oil comes to the surface. About 8 to 10 minutes. Then go on with the recipe.
- Other vegetables: Besides peas and potatoes, yous could add carrots, mushrooms, or cauliflower florets.
- Keema curry tin can be eaten the same twenty-four hours, but similar many curries, it is fifty-fifty better the side by side mean solar day.
Calories: 445 kcal | Carbohydrates: iii g | Protein: 27 grand | Fat: 35 g | Saturated Fat: 12 1000 | Polyunsaturated Fat: 2 g | Monounsaturated Fatty: 16 g | Trans Fat: 2 m | Cholesterol: 107 mg | Sodium: 217 mg | Potassium: 527 mg | Fiber: 1 g | Sugar: 2 thou | Vitamin A: 171 IU | Vitamin C: 3 mg | Calcium: 37 mg | Atomic number 26: four mg
Source: https://myindianstove.com/keema-curry/
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