Pakistani Kima Hamburger Curry
Experience the bold and comforting flavors of Pakistani Kima Hamburger Curry, a one-pot wonder that combines the richness of ground beef, the earthiness of potatoes, and the natural sweetness of peas in a medley of fragrant spices. This hearty dish features aromatic cumin, garam masala, and turmeric, perfectly balanced by juicy tomatoes and a hint of cayenne for gentle heat. Quick to prepare in just 50 minutes, this curry is an excellent option for weeknight dinners or meal prep. Serve it over fluffy steamed rice or with warm naan bread to soak up every drop of its savory, spiced sauce. Perfect for satisfying comfort food cravings, this traditional yet approachable recipe is a must-try for fans of South Asian cuisine.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 2 medium, diced Tomatoes
- 2 medium, peeled and diced Potatoes
- 1 cup Frozen peas
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 1 cup Water
- 2 tablespoons, chopped (for garnish) Fresh cilantro
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the cumin seeds to the hot oil and sauté for about 30 seconds until aromatic.
Add the diced onion to the skillet and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger. Sauté for another minute.
Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
Stir in the diced tomatoes and all the spices: ground coriander, turmeric, cayenne pepper, garam masala, and salt. Cook for 3-4 minutes until the tomatoes soften and the spices are fragrant.
Add the diced potatoes and mix well with the beef and spices.
Pour in the water, bring the mixture to a simmer, and cover the skillet. Cook for 15 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning as needed. If the curry is too thick, you can add a splash of water to reach your desired consistency.
Garnish with chopped fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 5.1 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
