Instant Pot Keema Curry Food
INSTANT POT KEEMA
Keema has been one of my favorite dishes since childhood. You can make this with any type of ground meat (beef, lamb and goat are my favorite choices). I typically eat this over rice but you can serve this with flatbread or even use it as a stuffing for samosas (Indian pastries) or parathas (Indian flatbread). I feel like this recipe as well as butter chicken are good "gateway" dishes to Indian cuisine because nearly everyone loves them!
Provided by Ashley - My Heart Beets
Number Of Ingredients 18
Steps:
- Press the sauté button, add the ghee and onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
- Add the garlic, ginger, Serrano pepper and spices to the pot. Stir-fry for 30 seconds, then add the ground meat and cook until it is mostly browned.
- Add the diced tomatoes (OR ½ cup onion masala) and peas and mix well
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button to reduce or boil off any extra liquid if needed.
- Garnish with cilantro and serve.
INSTANT POT KEEMA CURRY RECIPE
This Instant Pot Keema Curry recipe is in the style of Pakistani ground beef curry. This delicious comfort food meal is always a family favorite at the dinner table.
Provided by LeelaLicious
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Press the 'Sauté' button on your pressure cooker. Once it has preheated enough the display will indicate "HOT".
- Add the oil and onion. Sauté until the onion starts to turn translucent. Add garlic and sauté another minute.
- Now add the ground beef and start breaking it up into small pieces. Add all seasonings (salt, pepper, curry powder, coriander, cumin, turmeric, chili flakes, and cinnamon). Stir everything together and continue browning the beef (about 5 minutes).
- Once the beef is browned press "cancel" to stop the sauté function. Pour in the water and scrape up any browned bits from the bottom of the pot.
- Stir in sliced carrot, potato dices, and cauliflower florets.
- Pour the crushed tomatoes over top but DO NOT STIR. (Tomato touching the bottom of the Instant Pot often produces the dreaded BURN notice.)
- Close the lid and turn pressure valve to sealing position. Cook on High Pressure for 5 minutes.
- The pot will take about 15 minutes to pressurize before the timer starts counting down. Once cooking time is up turn the pressure valve to venting to quick release the pressure.
- Sprinkle fresh chopped parsley or cilantro on top to your liking. Serve this ground beef curry over steamed rice or quinoa.
Nutrition Facts : Calories 245 kcal, Carbohydrate 21 g, Protein 21 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 965 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT KHEEMA PAV
A popular street food in India, Kheema Pav is a tantalizing curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices!
Provided by Archana Mundhe
Categories Entree
Time 25m
Number Of Ingredients 16
Steps:
- Turn Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds.
- Add turmeric powder, ginger, garlic, onions, and mix well. Cook covered for 2 minutes with a glass lid on.
- Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.
- Add ground chicken and break it with a spatula. Turn the saute mode off. Add water and give a quick stir.
- Quickly close the Instant Pot before the liquids start to evaporate. Turn the pressure valve to sealing. Pressure Cook on for 4 minutes followed by Natural Pressure Release.
- Garnish with cilantro and serve hot with dinner rolls or burger buns lightly toasted with some ghee on a griddle.
Nutrition Facts : Calories 223 kcal, Carbohydrate 6 g, Protein 20 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 671 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ULTIMATE KEEMA CURRY
This is my version of keema curry a classic Pakistani or Indian dish.It's a combination of savory,spicy and sweet. Ultimatley a treat for the taste buds.
Provided by jini_sultan
Categories Curries
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Fry up your sliced onion until golden brown then add your blended onions and cook until it dry & darker golden brown. Add ginger garlic paste.
- Add your fennel seeds, turmeric, paprika, salt & pepper, red curry powder& cumin seeds. Cook 3 minute You can drizzle in a little more oil if needed.
- Add tomatoes and lemon juice stir well keep simmering.
- Add your red and green peppers/capsicums. Keep simmering till mixture is paste form.
- Add your dried herbs ground cumin; ground coriander and sugar cook 2min, and then add meat.
- Cook for 5-7 min (until meat is no longer red).
- Add 1-2 cups of water simmer 20 minutes (until almost dry).
- Keep simmering add your Garam Masala and cilantro with a 3 tbl of oil.
INSTANT POT® JAPANESE CURRY
Japanese curry is easily one of the top national dishes of Japan, behind sushi, ramen, and miso soup. It is distinctly Japanese, varying enough from Indian or Thai curries to be its own. Making Japanese curry in the Instant Pot® ensures the texture is perfect, and the meat, if used, is tender and juicy. What I was taught growing up: always, always use the roux as a base. Serve with rice!
Provided by Diana71
Categories World Cuisine Recipes Asian Japanese
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add onion; saute until almost translucent, about 3 minutes. Add beef, garlic, and ginger; saute until beef begins to brown, about 3 minutes more. Mix in potatoes and carrots. Cook, stirring constantly, for 2 minutes. Season with salt and pepper.
- Pour beef broth, apple, ketchup, and soy sauce into the pot. Break up curry roux into blocks and place on top of the beef mixture. Do not mix the blocks into the broth.
- Turn Saute function off. Close and lock the lid. Seal valve. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir broth to incorporate all the curry roux blocks, which should have melted over the top.
Nutrition Facts : Calories 422.1 calories, Carbohydrate 34.3 g, Cholesterol 66.3 mg, Fat 21.2 g, Fiber 3.4 g, Protein 23.4 g, SaturatedFat 7.7 g, Sodium 720.3 mg, Sugar 5.8 g
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