1 cup frozen peas
1 tbsp Ghee or peanut oil
3-4 cinnamon sticks
4 pods green or white cardamom
1 cup chopped onion
1 tbsp fresh minced garlic
1 tbsp fresh minced ginger
1 lb lean ground beef
1 tsp Garam Masala
1 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 cup water
In a small bowl, measure out the peas and set aside to thaw. Preheat the Instant Pot by selecting Sauté and adjusting to More for high heat. When the inner cooking pot is hot, add the ghee or peanut oil and heat until it’s shimmering.
Add the cinnamon sticks and cardamom and let them sizzle for 10 seconds.
Add the onion, garlic and ginger and sauté for 3 to 5 minutes, until the onion has softened.
Add the ground beef and sauté long enough to break up the clumps, 3-4 minutes.
Add the garam masala, salt, turmeric, cayenne, coriander, cumin and water.
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes. When cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Mix in the peas, let them heat through, and serve.
Note: This recipe is from Urvashi Pitre’s Indian Instant Pot Cookbook.
4 Servings = 292 Calories