Blenditarian Quick Kheema
½ pound fresh mushrooms, finely chopped or pulsed finely in food processor
1 tablespoon olive oil
¾ cup chopped yellow onion
½ pound ground beef
2 cloves garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon smoked paprika
½ teaspoon garam masala
½ teaspoon ground cumin
1 small can of diced tomatoes
1 cup frozen petite peas
1 tablespoon apple cider vinegar or lime juice
¼ cup chopped cilantro, for serving
salt and pepper
1 tablespoon olive oil
¾ cup chopped yellow onion
½ pound ground beef
2 cloves garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon smoked paprika
½ teaspoon garam masala
½ teaspoon ground cumin
1 small can of diced tomatoes
1 cup frozen petite peas
1 tablespoon apple cider vinegar or lime juice
¼ cup chopped cilantro, for serving
salt and pepper
Instructions:
In a large saute pan, cook the mushrooms in the olive oil with a pinch of salt and pepper over medium high heat, until the mushrooms are softened and excess liquid has evaporated, about 5-6 minutes. Add the chopped onion, and cook until the onion softens, about 4 more minutes. Add the ground beef and cook until no longer pink, breaking up the meat with a wooden spoon, about 5 more minutes. Add the garlic, smoked paprika, garam masala and cumin and cook for another 5 minutes stirring frequently. Add the canned tomatoes and peas, and cook until most of the tomato juice has evaporated, about 5-7 minutes, stirring frequently. Turn off the heat, stir in the vinegar, and taste to adjust seasoning. Top with cilantro and serve.