🍽️ Indian
⏱ 80 min
👥 4
Instructions
1
Prepare the tomatoes: remove the core, blanch them in a microwave with their skins for about 4-5 minutes, then blend and set aside.
2
In a pan, heat the oil and add the chopped onions. On low heat, sauté the onions, moving them around from time to time until they are completely coated and browned.
3
After the onions are browned, add the ginger-garlic paste and chopped chillies. Continue to sauté on low heat until the ginger-garlic is completely cooked and the raw smell has disappeared.
4
Next, add all the whole spices (cinnamon, cloves, cardamom, bay leaves, black pepper) and continue to cook on low heat for about 3-5 minutes until the flavors start to develop.
5
Add 2-3 tablespoons of water, increase the heat to medium, and mash the onions with a masher until you get a sticky, caramelized paste in the pan. Let most of the water evaporate.
6
Next, add all the dry spices (red chilli, coriander, garam masala, dry mango/amchur, and salt) and mix them through the mixture evenly.
7
Add the beef to the pan and blend it completely into the onion mixture for about 5-7 minutes on medium heat until the beef starts to cook.
8
Ensure the beef is completely blended with the onion mixture and cooked before adding the puréed (blended) tomatoes. Bring the pan to a simmer, then reduce heat, cover the pot, and let it cook on low heat for about 15-20 minutes.
9
Mix occasionally. After 20 minutes, garnish with cilantro and the Kheema is ready to serve.
Notes
The original recipe refers to an image for onion browning. Optional additions:
- Potatoes: Cut 2 potatoes into big pieces and salt lightly. In a pan, add 1 tbsp of oil and sauté the potatoes until they get a light brown crust. Add these potatoes to the kheema mix 2-3 minutes before adding the tomatoes.
- Peas: For 1 cup of frozen peas, blanch in hot water and add to the kheema 2-3 minutes before adding the tomatoes.