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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 214.8
  • Total Fat: 13.5 g
  • Cholesterol: 47.6 mg
  • Sodium: 200.9 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 16.6 g

View full nutritional breakdown of Kheema matar with mushrooms calories by ingredient
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Kheema matar with mushrooms

Submitted by: BIGGIRL2082010

Introduction

This is a fairly standard kheema matar recipe, but I decided to throw in some mushrooms for extra body and a slight boost to the vitamins and minerals. If you're wondering: Kheema: ground meat; matar: green peas. The yogurt - sour is better, but any plain, non-flavoured yogurt will do. Adjust the spicing to your own preferences. This is a fairly standard kheema matar recipe, but I decided to throw in some mushrooms for extra body and a slight boost to the vitamins and minerals. If you're wondering: Kheema: ground meat; matar: green peas. The yogurt - sour is better, but any plain, non-flavoured yogurt will do. Adjust the spicing to your own preferences.
Number of Servings: 10

Ingredients

    1 lb. extra lean ground beef
    2 mediium onions, finely chopped
    8 medium sized cremini mushrooms, finely chopped
    1.5 cups frozen green peas
    .5 tsp salt
    .5 tbsp cayenne (optional)
    A dash of powdered turmeric
    1 tsp powdered cumin seed
    3 tsp garam masala (kheema masala, if you can find it!)
    .5 cup plain yogurt (NOT vanilla flavoured - PLAIN!)
    3 tbsp vegetable oil

Directions

- Heat the oil in a frying pan on high heat
- saute the finely chopped onions until they go golden brown
- reduce the heat to medium, add the mushrooms and saute for a minute or two
- add the ground beef and saute until it's no longer pink
- stir in the spices and cook for a minute or two
- stir in the yogurt, reduce the heat to low and let it cook for a few minutes until the mixture goes dark brown.

Note that this will get tastier the longer it sits, so making a big batch like this is NOT a bad idea. :) Also, yes, this is not a curry with a lot of sauce, it's more of a dry curry.

Serve hot with rice and dal and a veggie dish to balance out the meal.

Makes about 10 1/2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user BIGGIRL2082010.






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