Savory Kheema Curry Delight
Equipment
- Non-stick frying pan
Ingrediënten
- 1 lb. minced meat/ground chicken/ground turkey
- 1 cup green peas optional
- 2 onions pureed
- 1 tomato pureed
- 2 tsp. ginger paste
- 2 tsp. garlic paste
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- ½ cup sour cream
- 1 potato cooked and cubed
- 1 tsp. salt or to taste
- Handful of cilantro/coriander leaves chopped
- 2 tbsp. oil
Instructies
- Heat oil in a non-stick frying pan over low heat.
- Add the pureed onions, tomato puree, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.
- Cook for about 10 minutes, stirring occasionally, until the mixture turns golden brown and aromatic.
- Add the cooked and cubed potato, minced meat/ground chicken/ground turkey, and green peas (if using) to the pan.
- Stir well to combine.
- Add the turmeric powder, chili powder, cumin powder, coriander powder, sour cream, and salt to the pan.
- Mix everything together.
- Pour in 1 cup of lukewarm water and stir well.
- Cook the kheema curry on medium-low heat for about 30 minutes, stirring occasionally, until the meat is cooked through and the flavors are well blended.
- Garnish with additional chopped cilantro/coriander leaves before serving
Notes / Tips / Wine Advice:
Serving Suggestions:
Serve the savory kheema curry hot with rice or naan bread.Accompany with a side of yogurt or raita and pickles for added flavor.
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Cabernet Sauvignon or a dry white wine such as Pinot Grigio. The wine's acidity will complement the flavors of the kheema curry and enhance the overall dining experience.--------------------------------------------------------------------------------------------------
