🍽️ Indian
⏱ 1 hr 30 min
👥 4
Instructions
1
Prepare the tomatoes: Remove the core from Roma tomatoes, blanch them in the microwave with skins for 4-5 minutes, then blend and set aside.
2
In a pan, heat 2 Tbsp oil over low heat. Add the finely chopped onions and sauté, stirring occasionally, until they are deeply browned.
3
Add the grated ginger, garlic, and chopped chillies to the pan. Continue to sauté on low heat until the raw smell of ginger and garlic disappears, about 5-7 minutes.
4
Add the whole spices: cinnamon stick, cloves, cardamom pods, bay leaves, and black peppercorns. Cook on low heat for 3-5 minutes until fragrant.
5
Add 2-3 Tbsp of water to the pan. Increase the heat to medium and mash the onions with a masher until a sticky, caramelized paste forms.
6
Allow most of the water to evaporate, then add the dry spices: red chilli powder, coriander powder, garam masala, and dry mango powder. Mix thoroughly into the onion paste.
7
Add the beef to the pan and blend it completely into the onion mixture. Cook on medium heat for 5-7 minutes until the beef starts to cook and is well combined.
8
Pour in the puréed tomatoes. Bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 15-20 minutes, stirring occasionally.
9
Garnish with fresh cilantro and serve the Beef Kheema hot.
Notes
Adjust the amount of Serrano or Indian chillies based on your preferred level of heat. Optional Potatoes: Cut 2 potatoes into large pieces and salt lightly. In a separate pan, heat 1 Tbsp oil and sauté the potatoes until they develop a light brown crust. Add these potatoes to the kheema mixture 2-3 minutes before adding the puréed tomatoes in step 8. Optional Peas: For frozen peas, blanch 1 cup in hot water. Add them to the kheema mixture 2-3 minutes before adding the puréed tomatoes in step 8.