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Instant Pot (or skillet) Indian-Spiced Ground Beef, Potatoes, & Peas a.k.a. Keema Aloo Mattar

You can make this in an IP or in a big ol' skillet on the stove. Either way, enjoy a fast and easy dinner of ground beef and vegetables with lots of fragrant spice.
Cook Time35 mins
Total Time35 mins
Course: Main Dish
Cuisine: Indian
Servings: 4
Calories: 435kcal
Author: Coco Morante

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon whole cumin seeds
  • 1-inch piece fresh ginger peeled and minced
  • 2 cloves garlic minced
  • 1 bunch green onions chopped
  • 1 pound 85% lean ground beef grass fed
  • 2 teaspoons kosher salt
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pound Yukon gold potatoes cut into 1/2-inch pieces
  • 2 medium carrots peeled and cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 1 cup water
  • 2 tablespoons tomato paste

Instructions

  • Instant Pot instructions:
    Select the Sauté setting on the Instant Pot and heat the oil and cumin seeds for about 2 minutes, until the seeds are bubbling and fragrant. Add the ginger, garlic, and green onions and saute until the onions are beginning to brown, about 5 minutes. Add the ground beef, salt, garam masala, coriander, turmeric, and cayenne, and sauté until cooked through, breaking up the meat with a spatula as it cooks, about 6 minutes.
  • Add the potatoes, carrots, peas, and water and stir to combine. Add the tomato paste in a dollop on top -- do not stir it in. 
  • Secure the lid in the Sealing position. Press Cancel to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  • When the cooking program ends, perform a quick release by moving the Pressure Release to Venting, or let the pressure release naturally. Open the pot and give everything a good stir to incorporate the tomato paste. 
  • At this point, you can serve the dish right away, or for a more concentrated flavor, reduce the liquid: Press Cancel to reset the cooking program once more, then select the Sauté setting and let the dish simmer for about 10 minutes, stirring occasionally, until most of the liquid has evaporated. Press Cancel one last time to turn off the pot.
  • Serve hot, over rice.

Notes

Skillet instructions:
Heat the olive oil in a large (12-inch) skillet or braiser over medium heat until shimmering. Add the cumin seeds and toast for 1 minute. Add the ginger, garlic, and green onions and saute until the onions are beginning to brown, about 5 minutes. Add the ground beef, salt, garam masala, coriander, turmeric, and cayenne, and sauté until cooked through, breaking up the meat with a spatula as it cooks, about 6 minutes. Add the tomato paste and stir to coat the beef, sautéing for about 2 more minutes.
Add the potatoes, carrots, peas, and water and stir to combine. Bring up to a boil, then cover the skillet with a lid or a piece of aluminum foil, turn the heat down to low, and let simmer for about 20 minutes, until the potatoes are fork-tender, uncovering the skillet once or twice to stir everything.
Uncover the skillet. If there is any liquid left, continue to simmer, stirring occasionally, until most of the liquid has evaporated. 

Nutrition

Calories: 435kcal | Carbohydrates: 26g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 1340mg | Potassium: 1105mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5660IU | Vitamin C: 32.6mg | Calcium: 88mg | Iron: 7.6mg