Based on Milk Street Tuesday Night Cookbook
Start to Finish: 40 minutes Servings: 4
Ingredients
14.5 oz can whole peeled tomatoes (or crushed) 2 tbsp tomato paste 3 tbsp ghee or other neutral oil 1 large red onion, finely chopped (or some more) 4 medium garlic cloves, finely grated 4 tsp fresh ginger, finely grated (or some more) 3 tbsp garam masala Kosher salt and ground black pepper 1 lb 90% lean ground beef 2 cups frozen peas (or a 10 oz. or 16 oz. bag of frozen peas) 1/4 cup plain whole‑milk yogurt, plus more to serve 1/3 cup chopped fresh cilantro (optional)
Notes Use 16 oz (2 cups) tomatoes if measuring from a carton Use about 1 tsp salt Break up the beef before adding peas
Instructions
In a medium bowl, crush the tomatoes into small pieces. Stir in 1/2 cup water and the tomato paste; set aside.
In a 12‑inch skillet over medium‑high, heat the oil until shimmering. Reserve 1/4 cup of the onion, then add the rest to the skillet. Cook, stirring, until softened and beginning to brown, about 6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.
Reduce heat to low. Add the garam masala and 1/2 tsp black pepper; cook, stirring constantly, for about 30 seconds.
Stir in the tomato mixture. Bring to a simmer over medium heat and cook, stirring and scraping up any spices, until slightly thickened, about 5 minutes.
Break the ground beef into 1–2 inch pieces and add on top of the tomato mixture. Do not stir. Sprinkle with 1 tsp salt, cover, reduce to medium‑low, and cook until the beef is no longer pink on the exterior, about 6 minutes.
Break up the beef before adding peas. Then stir in the peas and cook uncovered, breaking up the beef, until the meat is fully cooked and no longer pink, about 4 minutes.
Remove from the heat, cover, and let stand for 5 minutes. Let cool slightly, then stir in the yogurt (to avoid curdling).
Serve topped with the chopped cilantro, the reserved onion, and extra yogurt.
Great with naan and basic cooked basmati rice.
