Pakistani
Beef keema with peas
Quick mince curry that loves a warm roti.
- 35minutes
- 4servings
- 771kcal each
- 38gprotein
Ingredients
For 4 servings.
- Beef mince 600 g
- Peas 200 g
- Onions 2
- Tomatoes 3 medium
- Ginger garlic paste 1 tbsp
- Garam masala 1 tsp
- Red chili powder 1 tsp
- Cooking oil 3 tbsp
- Whole wheat flour 250 g
What you will need
Deep frying pan or karahi with lid, Wooden spoon, Tawa and rolling pin (for roti), Bowl for dough
Method
-
1
Knead the roti dough 8 min
Mix the atta with water, little by little, and knead 5 minutes into a soft dough. Cover and rest while you cook.
Ready when: Smooth, soft dough.
-
2
Brown the onions 7 min
Chop the onions finely and fry them in the oil on medium heat.
Ready when: Onions are light golden.
-
3
Cook the mince 8 min
Turn up the heat, add the mince and break up lumps with the spoon. Keep stirring.
Ready when: No pink meat is left and the water from the mince has dried.
-
4
Add masala and tomatoes 8 min
Add ginger garlic paste and stir 1 minute. Add chopped tomatoes, chili powder and salt. Cover and cook, stirring every few minutes.
Ready when: Tomatoes have melted into the mince.
-
5
Add peas 8 min
Add the peas and 3–4 tablespoons of water. Cover and simmer until the peas are tender. Sprinkle garam masala.
Ready when: Peas are soft and the masala clings to the mince with oil on the sides.
-
6
Make rotis and serve 10 min
Roll small dough balls into thin rounds and cook each on a hot tawa, 30–40 seconds per side, pressing with a cloth so it puffs. Serve with the keema.
Ready when: Rotis have brown spots and puff up.
Cook Beef keema with peas from what you already have.
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