Instant Pot Keema Matar Recipe

2021-08-15
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    176.8
  • Carbohydrates

    10.2 g
  • Cholesterol

    26.1 mg
  • Fat

    11.1 g
  • Fiber

    2.1 g
  • Protein

    9.1 g
  • Saturated Fat

    3.2 g
  • Serving Size

    1
  • Sodium

    251.4 mg
  • Sugar

    1.7 g
  • Trans Fat

    6.1 g
  • Unsaturated Fat

    0.7 g
  • Potassium

    310.9 mg
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Instant pot keema matar recipe. Learn how to cook delicious Indian dish in an electric instant pot. Cook it in a slow cooker-Slow Cooker Keema Matar

Instant Pot Keema Matar Recipe

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Slow Cooker Indian Lentil Soup

Ingredients

  • 2 tablespoons ghee
  • 1 yellow onion, peeled and diced
  • 4 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 green chili, minced
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1 pound (480 g) ground beef
  • 14½ oz (435 ml) can diced tomatoes
  • 2 cups frozen peas, thawed
  • fresh cilantro, for garnish

Method

Step 1

In an electric instant pot turned to the sauté mode, stir-fry onion and ghee for 8-10 minutes, or until onion browned. Stir in the garlic, ginger, green chili, and spices. Continue cooking and stirring for a further 30 seconds. Add ground beef and cook until it browned.

Step 2

Add diced tomatoes and thawed peas. Mix well.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 5

Remove cooked keema matar from the cooker and transfer to a serving plate. Garnish with fresh cilantro and serve.

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