Tofu Keema Recipes

BEEF KEEMA CURRY (INDIAN GROUND BEEF)

Steps:

• Gather your ingredients, mix the Spice Mix together if using, and place a small container of water by your stovetop.
• In a skillet over medium heat, heat the oil. Add in the onions and 1/2 teaspoon of salt. Cook until the onion is golden brown, stirring frequently. About 8 to 12 minutes.
• Add the ginger garlic paste and minced green chili. Cook for one minute or until the paste no longer smells raw. Stir frequently and add a bit of water if the mixture is sticking to the bottom of the pan.
• Sprinkle in the ground spices and Kashmiri chili powder. Stir for another minute, adding a tablespoon of water as needed to prevent sticking.
• Add the ground beef and sprinkle with 1/2 tsp of salt. Break it up with the back of a spoon. Cook until the meat is no longer pink, about 8 minutes. Mix the tomato paste with 1/ 4 cup of water and stir into the meat.
• Turn the heat up to high and add the potatoes now if using. When the sauce is boiling, cover and turn the heat to low, or the setting that allows for a gentle simmer.
• Cook for 15 to 20 minutes, or if using potatoes, until they are tender. You are typically looking for a dry curry; simmer for a few more minutes uncovered until the desired consistency. If you are topping rice with the keema or as an Indianish Sloppy Joes, leave some liquid. If stuffing samosa, or topping pizza you will want a fairly dry mixture.
• If using peas: Over low heat stir in fresh or frozen peas and allow them to cook through. This will take just a few minutes.
• Taste for enough acid, heat, and salt. Be sure to season your keema well. I find for my palate that another 1/8 teaspoon of salt and an additional sprinkle of lemon juice does the trick. If your dish tastes flat it needs a tiny bit more of these two ingredients or even a shake of ground red chili.
• Skim any fat that collects on the top if you wish. And if you have time, allow the keema to rest covered, but off the heat, so that the flavors have some time to combine. As with most curries, it will taste even better the next day.
• Garnish the beef keema curry as you wish with the optional ingredients listed above. Serve with a soft bun, flatbread, rice, and a salad. See Storing & Serving Notes above if needed.

COCONUT TOFU KEEMA

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cover, and cook, stirring occasionally for 5 to 10 minutes.
• Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer.
• Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.