Keema Gobi Food

KEEMA ALOO (GROUND BEEF AND POTATOES)

Keema Aloo (Ground Beef and Potatoes) image

If you want to try something a little different, I guarantee you will love this meal. It is by far my favorite Indian recipe. Inspired by my mom, who still makes this for me to this day.

Provided by The Meatetarian

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
1 extra-large Spanish onion, chopped
2 tablespoons water
2 pounds lean ground beef
4 cloves garlic, minced
2 tablespoons grated fresh ginger root
1 serrano chile pepper, finely chopped
2 teaspoons chopped fresh cilantro
1 tablespoon ground coriander
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 (28 ounce) can diced tomatoes
3 potatoes, peeled and diced
1 cup frozen green peas
1 teaspoon garam masala

Steps:

Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 23.4 g, Cholesterol 74.3 mg, Fat 17.7 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 6 g, Sodium 687.1 mg, Sugar 5 g

KEEMA GOBI

Keema Gobi image

Make and share this Keema Gobi recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

300 g boneless skinless chicken (mince)
1 medium onion, skinned and finely chopped
1 inch piece fresh ginger, peeled & chopped
3 tablespoons oil
2 teaspoons red chili powder
1/2 teaspoon turmeric powder
salt
500 g cauliflower
2 tablespoons coriander leaves, fresh
2 tablespoons low-fat plain yogurt
1 teaspoon coriander powder
1/2 teaspoon garam masala

Steps:

Separate the florets from cauliflower. Wash and drain.
Put the onions, garlic, salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 10 to 15 minutes, or until the mince is half cook.
Add oil,yogurt and ginger in the keema and cook for 5 minutes.
When oil separates from the gravy; add gobi and cook for 10 to 15 minutes or until gobi is tender on low heat. Sprinkle Garam Masala and coriander leaves.

Nutrition Facts : Calories 153.8, Fat 8.6, SaturatedFat 1.3, Cholesterol 32.2, Sodium 101.6, Carbohydrate 7.4, Fiber 2.3, Sugar 3.4, Protein 12.8

INDIAN MASALA KHEEMA (DRY SPICY MINCED MEAT)

Indian Masala Kheema (Dry Spicy Minced Meat) image

This Indian masala kheema, or minced meat, can be made with any meat you prefer including lamb, chicken, pork, and beef. Serve with Indian flatbread.

Provided by Petrina Verma Sarkar

Categories Dinner Lunch

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil (or canola or sunflower cooking oil)
1 teaspoon cumin seeds
2 medium onions (finely chopped)
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons coriander
1 tablespoon cumin
1 tablespoon garam masala
Salt (to taste)
1 pound ground beef (or use any ground meat you prefer for this recipe)
2 medium tomatoes (finely chopped)
1/2 lime (or lemon, juiced)
Garnish: fresh cilantro leaves (chopped)

Steps:

Gather the ingredients.
Heat the cooking oil in a wok or deep pan over medium heat.
Add the cumin seeds and fry for 1 minute or until the seeds stop spluttering.
Add the onions and sauté till they turn a pale golden color, about 5 minutes.
Add the garlic and ginger pastes and fry for 1 minute to get rid of the "raw" fragrance.
Add the coriander, cumin, garam masala, and salt to taste and sauté, stirring almost continuously, until the oil begins to separate from the masala. (When this happens, you know the spices are cooked to perfection.)
Add the meat to the masala and sauté until browned, stirring often to prevent burning- about 5 to 7 minutes.
Add the tomatoes , stir, and cook until they are soft.
Turn off the heat, add the lime or lemon juice, and stir to mix well.
Garnish with chopped coriander leaves and serve hot.

Nutrition Facts : Calories 489 kcal, Carbohydrate 14 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 9 g, Sodium 389 mg, Sugar 5 g, Fat 34 g, ServingSize 4 servings, UnsaturatedFat 0 g

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