Gluten-Free Keema Matar with Sweet Potato Mash

Ingredients

• 1 lb Ground beef
• 1 cup Frozen peas
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 2 tbsp Tomato paste
• 1 tbsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder
• 2 large Sweet potatoes
• 1/4 cup Milk
• 2 tbsp Butter
• 2 tbsp Oil
• 1/4 cup Cilantro

Instructions

1. 1Peel the 2 large sweet potatoes and cut them into 1-inch cubes. Place the cubed sweet potatoes in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes completely and return them to the warm saucepan. Add the 1/4 cup milk and 2 tablespoons butter to the saucepan. Mash the sweet potatoes with a potato masher or fork until smooth. Season with salt and pepper to taste. Cover the saucepan to keep warm.
2. 2Heat the 2 tablespoons oil in a large 12-inch skillet over medium-high heat (375°F / 190°C). Add the 1 medium onion, which has been finely chopped, and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and golden brown.
3. 3Add the 1 tablespoon ginger-garlic paste to the skillet and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 1 lb ground beef to the skillet. Break up the ground beef with a spoon and cook, stirring occasionally, for 8-10 minutes, or until the beef is completely browned. Drain off any excess fat from the skillet.
5. 5Stir in the 2 tablespoons tomato paste, 1 tablespoon garam masala, 1/2 teaspoon turmeric powder, and 1/2 teaspoon chili powder. Cook, stirring constantly, for 2 minutes until the spices are fragrant and well combined with the meat.
6. 6Add the 1 cup frozen peas to the skillet. Cook, stirring occasionally, for 3-5 minutes, or until the peas are heated through and tender.
7. 7To serve, spoon the sweet potato mash onto plates. Top the mash with the keema matar mixture. Garnish with the 1/4 cup chopped cilantro.

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