Get ready to transform your kitchen into a culinary paradise with this mind-blowing Instant Pot Keema Curry! In just 30 minutes, you'll create a mouthwatering Indian dish that's so incredibly delicious, it'll have your family and friends begging for seconds. Imagine tender, spice-infused ground meat, vibrant peas, and a symphony of aromatic spices coming together in one perfect, quick-and-easy meal that'll transport you straight to the streets of India!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb ground meat (beef, lamb, or turkey)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 cup peas
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Finely chop the onion, mince the garlic, and grate the ginger. Chop the tomatoes and set them aside. Measure out the peas, curry powder, cumin, coriander, and salt.
- Set your Instant Pot to the 'Sauté' mode. Once it's hot, add a splash of oil. You can use vegetable oil or ghee for added flavor.
- Add the finely chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and slightly golden.
- Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
- Add the ground meat (beef, lamb, or turkey) to the pot. Break it up with a spatula and cook until it is browned and no longer pink, about 5-7 minutes.
- Once the meat is browned, add the chopped tomatoes to the pot. Stir well to combine and cook for about 2-3 minutes until the tomatoes start to soften.
- Sprinkle the curry powder, cumin, coriander, and salt over the mixture. Stir everything together to ensure the spices are evenly distributed and cook for an additional 1-2 minutes to toast the spices.
- Add the peas and 1/2 cup of water to the pot. Stir to combine. Make sure to scrape any bits off the bottom of the pot to prevent a burn notice.
- Seal the Instant Pot lid and set the valve to the sealing position. Cancel the 'Sauté' mode and select 'Manual' or 'Pressure Cook' mode. Set the timer for 10 minutes.
- Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir the keema curry. Taste and adjust seasoning with additional salt if needed.
- Serve the keema curry hot, garnished with fresh cilantro. It pairs well with rice, naan, or chapati.
Tips
- • For the most authentic flavor, choose ground lamb or a mix of beef and lamb if possible. • Don't rush the sautéing of onions - letting them caramelize slightly adds depth to the dish. • Fresh spices make a huge difference! If your spices are more than 6 months old, consider replacing them. • If you want a saucier curry, add a bit more water or some coconut milk before pressure cooking. • For a healthier version, use ground turkey and add extra vegetables like diced carrots or bell peppers. • Let the curry rest for 5-10 minutes after cooking to allow the flavors to meld together perfectly. • Garnish with fresh cilantro and a squeeze of lemon juice just before serving to brighten the flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 80mg
