This is a simple and delicious meal I often make on weeknights. It is healthy and hearty and my whole family loves it. It isn’t completely homemade, but I never feel a meal has to be to be good. This saves a lot of time and makes a satisfying meal your family will be sure to love. I hope you enjoy it as much as we do! You can also easily make this meal vegetarian by simply not adding the chicken and only using vegetables, or adding some tofu.

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Kheema Matar

Kheema Matar… mmm… those words just roll off of my tongue when I think about this savory Indian dish.  It instantly became one of my favorite dishes at some of the local Indian cuisine restaurants here in Peoria.  I came across a cookbook while browsing through the wonderful world of TJ Maxx and one of their discount cookbook extravaganzas… sometimes I find the coolest cookbooks there for as little as $2 – $4!  They had an excellent recipe for Kheema Matar and it tastes exactly like the restaurant version I have enjoyed so many times.  It was simple as long as you have all the right ingredients (which I was able to mostly find at Sprouts or any local grocery store) … you may need to add a few Indian spice staples to your cupboard because this recipe is bound to be one of your regulars!

What You Need:

2 Tbsp. oil
2 tsp. cumin seeds
1 large onion, finely chopped
1 Tbsp. garlic paste and ginger paste (finely grated ginger root is a good substitute)
2 bay leaves
1 tsp. curry powder (mild, medium, or hot… I like it HOT!)
2 tomatoes, seeded and chopped
1 tsp. ground coriander
1/2 tsp. chili powder
1/4 tsp. ground turmeric
pinch of sugar
1/2 tsp. each of salt and pepper
1 lb. lean ground beef or lamb
1 cup of frozen peas

Directions:
1. heat oil in a large skillet over medium heat with a tight fitting lid. Add the cumin seeds and cook, stirring for 30 seconds or until they start to crackle.
2. Stir in onion, garlic and ginger paste, bay leaves, and curry powder. Continue to stir-fry until the fat separates.
3. Stir in tomatoes and cook for 1-2 minutes. Stir in coriander, chili powder, turmeric, sugar, salt, and pepper. Stir for 30 seconds to 1 minute.
4. Add beef (or lamb) and cook until no longer pink, using a wooden spoon or spatula to break it up to resemble more minced or finely ground beef. Reduce heat and simmer, stirring occasionally for about 10 minutes.
5. Add the peas and continue simmering with lid on for another 10-15 minutes, until the peas are thawed and heated through.

**NOTE**If there seems to be too much liquid in the skillet, increase the heat and let it cook for a few minutes until the liquid reduces. I recommend serving this dish over a bed of white jasmine rice and with a side of naan bread. MMM… DELICIOSO! Enjoy!