Instant Pot Keema Matar (Ground Meat Curry)
Ingredients:
1 lb ground meat (I have used ground lamb)
2 tablespoon ghee (use store-bought or homemade ghee)
1 large onion finely chopped
1 tablespoon ginger minced or finely chopped
1 tablespoon garlic minced or finely chopped
1-2 green chili finely chopped
½ cup tomato puree
1 cup peas
1 teaspoon salt adjust as per taste
2 tablespoon cilantro
½ cup water
Spices:
1 bay leaf
1 teaspoon cumin seeds
2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder
½ teaspoon turmeric powder
1½ teaspoon garam masala (use store-bought or homemade garam masala)
Directions:
Set Instant Pot to saute mode and add ghee (or oil). Once it heats, add cumin seeds and bay leaf.
Once the cumin seeds sizzle, add the onions, ginger, garlic, and chili pepper. Saute for 3 minutes.
Add the tomato puree, ground coriander, ground cumin, chili powder, turmeric, and salt. Mix well and saute for 2 minutes.
Add the ground meat and mix well to break the mince. Let the ground meat brown for about 2-3 minutes.
Add ½ cup water and green peas. Mix well and deglaze the pot.
Secure IP lid and set the Instant Pot to pressure cook mode for 10 minutes.
Do a natural pressure release for 10 minutes, then do a quick release.
Put the Instant Pot back in saute mode for 2-3 minutes for the excess moisture to dry.
Add garam masala and cilantro.
Serve hot with rice or pav bread.
