Indian Spiced Beef & Peas (Keema Matar)

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

1. In a medium bowl, crush the tomatoes into small pieces. Stir in 1/2 cup water and the tomato paste; set aside.

2. 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.

3. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

4. Reduce heat to low. Add the garam masala and 1/2 tsp black pepper; cook, stirring constantly, for about 30 seconds.

5. 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.

6. 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.

7. 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.

8. Remove from the heat, cover, and let stand for 5 minutes. Let cool slightly, then stir in the yogurt (to avoid curdling).

9. Serve topped with the chopped cilantro, the reserved onion, and extra yogurt.

10. Great with naan and basic cooked basmati rice.

Saag Paneer 2026

I somehow deleted this! Here is the recreation thanks to Perplexity. I'll add notes as I make it again.

Saag Paneer — A rich spinach-and-paneer curry with warm spices, yogurt, cream, and a bright finish. Serves 4–6.

Ingredients

Paneer and spinach

• 2 lb frozen spinach

• 12 oz paneer, cut into cubes

• 4 to 6 tbsp ghee or neutral oil, divided

• 1/2 tsp turmeric, for the paneer

• 1/2 tsp Kashmiri chili powder or cayenne, for the paneer

• Pinch of salt, for the paneer

Spinach base

• 2 medium onions, finely diced

• 6 to 8 garlic cloves, minced

• 1.5 to 2 inch piece fresh ginger, minced

• 2 to 3 fresh jalapeños, seeded and minced

• 1 to 2 tsp whole cumin seeds

• 1/2 tsp black mustard seeds

• 1 medium tomato, chopped, or 1/2 cup canned tomato

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/4 tsp ground fenugreek

• 1/2 to 1 tsp garam masala

• 1/4 to 1/2 tsp turmeric

• 1/2 to 1 tsp Kashmiri chili powder or cayenne

• 1/2 tsp kosher salt, or to taste

• 1/4 to 1/2 cup water or stock

• 1/2 cup plain yogurt

• 1/4 cup heavy cream

• 1 to 2 tsp crushed kasuri methi, optional

• 1 to 2 tbsp butter or ghee, to finish

• 1/2 lemon

Method

1. Thaw the spinach completely, then squeeze it very dry in a sieve or clean towel. This is important so the curry stays thick and not watery.

2. Toss the paneer cubes with the turmeric, chili powder, and a pinch of salt. Heat 1 to 2 tbsp ghee or oil in a skillet and lightly brown the paneer on most sides. Remove and set aside.

3. Heat the remaining ghee or oil in a wide pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle.

4. Add the onions and cook until soft and golden, about 8 to 10 minutes.

5. Stir in the garlic, ginger, and jalapeños. Cook for 2 to 3 minutes until fragrant.

6. Add the tomato and cook until it softens and the oil begins to separate, about 5 to 8 minutes.

7. Stir in the coriander, ground cumin, ground fenugreek, turmeric, chili powder, and salt. Cook for 1 to 2 minutes.

8. Add the spinach and cook, stirring, until heated through and thickened. If needed, add a small splash of water or stock to loosen it slightly.

9. Lower the heat. Stir a spoonful of the hot spinach mixture into the yogurt to temper it, then add the yogurt and cream to the pan.

10. Add the garam masala and kasuri methi, if using. Simmer gently for 2 to 3 minutes.

11. Fold in the paneer and simmer gently for 3 to 5 minutes, just until the paneer is heated through.

12. Finish with butter or ghee and a squeeze of lemon. Taste and adjust salt before serving.

Notes

• Frozen spinach works especially well here because it gives the curry a deep, concentrated green flavor.

• If you want a smoother curry, you can blend part of the spinach base before adding the paneer.

• This version was the one that turned out especially well for you, with the spinach component getting the strongest praise.

Would you like me to also make a combined version with both the paneer recipe and the chicken adaptation side by side?

Oven Cooked Brown Basmati Chicken Biryani

 

A one-pot dish made with brown basmati rice, chicken, fresh spices and herbs that is cooked in the oven so no fussing required. Original recipe link below is for an instant pot. I did mine in an enamel cast iron dutch oven, from start to finish.

Prep Time 40 mins

Cook Time 80 mins total for BROWN RICE

Servings: 8

Calories: 503 kcal

Author: Archana Mundhe (Adapted from Ministry of Curry Website.)

Ingredients

Marinade

    ▢ 2 teaspoons garam masala Add 3 teaspoon for spicier Biryani

    ▢ 1 tablespoon ginger grated

    ▢ 1 tablespoon garlic minced

    ▢ 1 tablespoon Kashmiri red chili powder

    ▢ ½ teaspoon ground turmeric

    ▢ ¼ cup mint leaves

    ▢ ¼ cup cilantro chopped

    ▢ 2 tablespoons lemon juice

    ▢ ¾ cup plain yogurt

    ▢ 2 teaspoons kosher salt

    ▢ 2 pounds boneless chicken skinless cut into 2 inch pieces

 

Other Ingredients

    ▢ 4 tablespoons ghee divided (I used mix of butter and EVOO)

    ▢ 2 large yellow onions thinly sliced

    ▢ 2 bay leaves

    ▢ 3 cups brown Basmati rice

    ▢ 2 teaspoon kosher salt

    ▢ 3.5 cups water

    ▢ 1 teaspoon saffron mixed in 1 tablespoon warm milk

    ▢ 6 eggs hard boiled and shelled, optional

    ▢ 1 jalapeno sliced into 8 wedges optional for extra spicy **

 

Raita

    ▢ 2 cups plain yogurt

    ▢ 1 medium yellow onion finely diced

    ▢ 2 tomatoes diced

    ▢ ½ teaspoon kosher salt

    ▢ 1 tablespoon cilantro chopped

 

Instructions

    Make Marinade by mixing garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for at least 30 minutes.

    While the chicken is marinating, preheat oven to 350. Wash and soak the basmati rice in water. Keep aside for 20 minutes.

    Heat up enameled cast iron dutch oven. Add half of the ghee and add thinly sliced onions. Cook stirring frequently for 10 minutes (LOL – onions do not brown in 10 minutes!) or until the onions are golden brown and caramelized. Take out half of the onion and keep aside for garnishing the biryani. Note: I used extra onion because, why not?

    Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. For extra spicy Biryani add sliced jalapeno. Add bay leaves and the marinated chicken and the liquid from the marinade. Turn down the heat to medium, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. Once all the browning on the pot is completely removed, cook for about 5 minutes.

I added some vegetables while sautéing the chicken – sliced mushrooms and peas to make it a one pot meal, but this is entirely optional.

    Drain the rice and gently pour it over the chicken. Add salt and saffron-milk mixture. Add water and gently push all the rice under the liquids. Do not stir. Bring all to boil and then turn off heat.

Cover pot with tin foil and then place lid on firmly. Place in oven and set timer for 50 minutes. Check rice at the end of the timer. It should be cooked through and ready to eat.

   

    Garnish with the remaining caramelized onions. Serve with Raita, hard-boiled egg, and lemon wedges.

 

Raita

To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and mix well. Garnish with cilantro. 

Notes

Original recipe calls for adding the milk saffron mixture as a garnish. I added it with rice. I could see doing both, but not adding it only as a garnish.

Nutrition

Calories: 503kcal | Carbohydrates: 60g | Protein: 20g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 1249mg | Potassium: 328mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 5.7mg | Calcium: 71mg | Iron: 1.6mg

Chana dal with spinach

Meredith's recipe:

2 Tbsp oil or ghee

1 medium onion

2 cloves garlic

2 tsp grated ginger (2 cubes)

2 tsp turmeric

2 tsp ground coriander

1/2 tsp ground cardamom 

1/2 tsp cumin

pinch cayenne

1 tsp curry powder or garam masala

2 curry leaves

1 bay leaf

1 Tbsp tomato paste

1 1/2 cups chana dal, split and rinsed

3 cups of water + 1 cup of broth

1 pound fresh spinach, chopped, or frozen

Chop the onion and saute in a a couple tablespoons oil or ghee for around 5-8 minutes, until starting to brown.

Add the turmeric, coriander, cardamom, cayenne and curry powder and saute for 30 seconds. Add the garlic and ginger and saute for another 30 seconds, until fragrant. Add the tomato paste and cook for another 30 seconds. 

Add a splash of water to slow the cooking. Add the chopped spinach and saute for a few minutes until all the spinach is wilted. 

Add the 4 cups of liquid, the bay leaves, and the curry leaves, and bring to a boil. Add the chana dal and cook for about 45-60 minutes, until dal is softened. 

Saag Feta by Priya Krishna ( author of "Indian-ish")

You Love Saag Paneer, Now It’s Time to Try Saag Feta

Sauté 2 tablespoons of whole coriander seeds and two green cardamom pods in a quarter cup of ghee on medium heat until they start to brown.
[I stop here, let the spices cool and grind them up. Then place them back in the pan and continue.]
Add a diced onion, let that cook until translucent, and mix in a minced garlic clove, a tablespoon of chopped ginger, and a pound of fresh spinach.
Once the spinach has wilted, take the pan off the heat, add a chopped Serrano chile, a quarter tablespoon of lime juice [a whole lime], and a teaspoon of salt.
You can then throw everything in a blender [I use food processor if fresh spinach. If frozen and chopped, can skip this step.] and blitz into a chunky paste. 
Add that mixture back into your pan on low heat, along with a half cup of water, and fold in 6 ounces of feta cut into cubes.
[You can also do this with chicken chunks. I add them with the onions above. You can pull out if you are going to put in blender or processor, or just leave them if using frozen spinach.]
While that warms up, in a small pan or butter warmer, add two more tablespoons of ghee and a teaspoon of cumin seeds on medium-high heat. 
Once the cumin seeds start to brown, add a pinch of red chile powder, and pour the spice-oil mixture (that’s the chhonk!) over the top of the saag/paneer/feta/chicken.

Serve with rice or roti.

YouTube Link here.

Chicken Etouffee Saag (!)

So, I made my Streamlined Chicken Etouffe this weekend, quite a large batch, and as I was getting ready to reheat the leftovers, it occurred to me that what it needed was even more veg!

So I took inspiration from the Chicken Saag we had out the other day, and decided to make Chicken Etouffee Saag!

I added a bag of frozen spinach to my leftovers and after simmering for about 5 minutes, I had an excellent dish!

Serve over plain rice or jamabalaya, and you'll need some hot sauce, as the spinach eats up the heat from the original Etouffee recipe.

By the way, I Googled this, and didn't find anyone else who has discovered this lovely combination, so score one for me!

Chicken Saag (Meredith)

1 cup fresh spinach (nope I used frozen)
1 piece fresh ginger root, grated (from jar)
2 crushed garlic cloves (used more than called for)
1 fresh green chili, roughly chopped (used the can from big lots)
1 cup water
1 tbsp oil
2 bay leaves
1/4 tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped (used canned)
2 tsp curry powder (used more)
1 tsp salt
1 tsp chili powder (used more)
3 tbsp plain low fat yogurt (used greek)
8 chicken thighs, skinned (used breasts instead)

1. Cook wet spinach leaves, without extra water, in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic, and chili with a 1/4 cup of the water into a food processor and blend into a course puree. (I also threw in a pickled jalapeno. Probably not necessary...) Set aside.

2. Heat the oil in a large, heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir the onion and fry for a further 6-8 minutes or until the onion has browned.

3. Add the tomatoes and simmer for about 5 minutes.

4. Stir in the curry powder, salt, and chili powder. Cook for 2 minutes over medium heat, stirring once or twice. Stir in the spinach puree and the remaining measured water, then simmer for 5 minutes. Add the yogurt, 1 tbsp at a time and simmer for 5 minutes more.

5. Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 25-30 minutes until the chicken is tender.

Kheema Matar Aloo (Minced lamb, peas and potatoes)

Ingredients:

Ground lamb
Oil or ghee
Cumin seeds
Garlic, minced or paste
Ginger, piece or paste
Ground coriander
Curry paste or powder or combination
Tomatoes, diced
Potatoes, small cubes
Buttermilk
Peas
Fresh cilantro

Heat oil, add onions and saute until slightly soft.
Add cumin, ginger, garlic, coriander and curry seasonings to taste - more than you think!
Add lamb and brown.
Add potatoes and simmer, if you need to, add some water.
When potatoes cooked, add some buttermilk and then peas.
Cook a few minutes longer, add cilantro and then serve over rice or with naan.
Add

Palak Paneer

Ingredients:

Fresh Spinach, chopped or processed to smallish bits
Paneer cheese, cut into 1 cm or so cubes
Oil or ghee
Onion, diced
Cumin Seeds
Fresh Ginger or paste
Fresh garlic or paste
Curry paste, powder, or combination
Canned tomatoes, diced
Buttermilk

Heat oil in large saucepan. Add chopped onions and saute until slightly soft.
Add cumin seeds, ginger and garlic to taste, saute a little longer.
Add curry paste or powder, more than you think you need.
(I like madras paste, but balti or almost anything will work.)
Add 1 or 2 cans worth of tomatoes with juice.
Add spinach, stir until all coated and wilted.
Add paneer cubes.
Add 1/2 to 1 cup buttermilk, or some cream if you don't have buttermilk.

Simmer until spinach well done, then serve over rice or naan.

Simple Chicken Saag from Patak's

Ingredients

450g chicken cut into 1" cubes

2 tbsp vegetable oil

2 tbsp single cream

100g onions, finely chopped

250g canned chopped tomatoes

1 tsp cumin seeds

3 tbsp Patak's Balti Paste

75g spinach, chopped

175ml water

1 tbsp fresh mint, chopped

1 tbsp fresh coriander, chopped

Methods

Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent.

Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste. Sprinkle in some water, stir and fry for 2-3 minutes.

Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through. Boil off any excess water if you prefer your dishes less saucy.

Stir in the spinach and mint. Add the cream and coriander.

Serve with Patak's Naan Breads.

Coconut Rice (Indian)

1 cup brown basmati rice
1 - 2 cups chopped onion*
1- 3 cloves minced garlic*
1/2 to 1 tsp crushed ginger*
2 - 3 tablespoons Oil, preferably coconut
2 - 3 tablespoons curry paste (madras or other)
1/4 to 1/2 cup (or more) shredded or desiccated coconut (unsweetened)
2 cups water (or broth) (!.5 cups in pressure cooker)
Salt to taste

Heat oil in pan, add onion and saute until soft or carmelizing.
Add garlic and ginger, saute another minute.
Add curry paste and rice and saute 1-2 minutes.

Add liquid and coconut and cook by preferred method (rice cooker, microwave or in loaf pan in oven)

For Instant pot, 20 minutes on high and release for about ten minutes should do it.

The onion, garlic and ginger area all optional, but really make it taste much better.

Bombay Potatoes

Potatoes
Curry paste (mild, madras or byrani are good)
Chopped onion
Oil

Parboil potatoes, then cut into large chunks.

Saute onions in oil briefly, then add curry paste and potatoes.

Stir and cook over medium heat, like home fries.

Chicken Tikka Masala

Ingredients

1 lb Boneless chicken (1/2 kg approx, cut into cubes)

4 tsp Store bought tikka masala paste

2 large Onions, chopped fine.

2 cans diced tomatoes

2 T Oil (more if needed to saute onions)

Ciantro leaves (for garnishing)


Instructions

Saute onions in oil until soft. Add tikka paste and the chicken and saute briefly.

Add tomatoes and simmer 20 -30 minutes.

Serve with rice or naan.

Vegetable Pilaf

Recipe taking from little recipe booklet for Ashoka curry pastes.

2 teaspoons Biryani paste
500 g diced assorted vegetables: cauliflower, carrots, beans, peas, potatoes, whatever.
150 g chopped onion
300 g less money race
200 g sugar
10 g fresh mint
10 g fresh coriander
50 mL oil

Boil the rice and set aside. Heat oil in saucepan, add onions, biryani paste and sauté. Add vegetables and stir fry for two minutes. Add beaten natural yogurt and 50 mL water and bring to boil.

Simmer until vegetables are cooked and the sauce is fairly thick. Sprinkle with the mint and coriander leaves.

Add the boiled rice and gently mix together.

Mulligatawney - Short Version

Uber quick Mulligatawney.

Use veggies of your choice, use regular Mulligatawney recipe for a guide.
Clear out the pantry:
Potatoes, onion, canned tomatoes, roasted red/yellow peppers, pistachios, cashews, etc

Clear out the freezer:
Green Beans, corn, peas, etc.

Clear out the veggie drawer:
Carrots, celery, parsnips, eggplant

Add chicken broth, veggie broth or water, and place into a pot or pressure cooker.

Add
1-3 TBSP Butter
1-3 TBSP Tikka Masala Paste
Chopped parsley if you have it.
Juice of a lemon if you have it.

Simmer or cook under pressure.

Mulligatawney -Long version

This is from Top Secret recipes with a few modifications (no sugar, canned tomatoes instead of sauce, less water).

Modifications for a pressure cooker. With a pressure cooker, this becomes an after work recipe. Cutting the veggies up while the pressure cooker is heating up and cooking for just 15 minutes on high is a quick dinner. Don't add the extra water!

6 cups chicken stock (or water, for vegetarians, or veggie boullion)
Extra water, depending upon how long you simmer - may take a few pints.
2 potatoes, peeled & sliced (or parsnips for lower carb dish)
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1 can diced tomatoes
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
1/2 teaspoon curry powder (hot or sweet)
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot.

h/t to Top Secret Recipes

4-6 servings.