Blenditarian Quick Kheema

September 10, 2019
Serves 4

Recipe courtesy of Melissa d’Arabian.


  • 1/2 Pound
    fresh mushrooms, finely chopped or pulsed finely in food processor
  • 1 Tablespoon
    olive oil
  • 3/4 Cups
    chopped yellow onion
  • 1/2 Pound
    ground beef
  • 2
    cloves garlic
  • 1 Tablespoon
    grated fresh ginger
  • 1/2 Teaspoon
    smoked paprika
  • 1/2 Teaspoon
    garam masala
  • 1/2 Teaspoon
    ground cumin
  • 1
    small can of diced tomatoes
  • 1 Cup
    frozen petite peas
  • 1 Tablespoon
    apple cider vinegar or lime juice
  • 1/4 Cup
    chopped cilantro, for serving
  • salt
  • pepper


  1. 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.

  2. Add the chopped onion, and cook until the onion softens, about 4 more minutes.

  3. Add the ground beef and cook until no longer pink, breaking up the meat with a wooden spoon, about 5 more minutes.

  4. Add the garlic, smoked paprika, garam masala and cumin and cook for another 5 minutes stirring frequently.

  5. Add the canned tomatoes and peas, and cook until most of the tomato juice has evaporated, about 5-7 minutes, stirring frequently.

  6. Turn off the heat, stir in the vinegar, and taste to adjust seasoning. Top with cilantro and serve.


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