Indian in Sixty Minutes - Keema and "Aloo" Gobi

I'm sending a shout-out to Leslie and Sandy, who are currently in India and torturing me with their online posts discussing the fabulous smells and tastes they are encountering. So naturally, when my spouse mentioned Indian food today, I caved in. Specifically, he requested Keema and commented that this has become one of his favorite comfort foods. Keema is like an Indian "Hamburger Helper"; a spiced ground beef mixture with peas and sometimes potatoes that can be prepared in a jiffy. I wanted a veggie dish to accompany this have been wanting to experiment with a Paleo Aloo Gobi for some time. Aloo Gobi is a brightly colored curry of potatoes and cauliflower, made popular in the US by its appearance in Bend It Like Beckham. I love the flavors of these two dishes and feel they compliment each other nicely and thanks to a couple quick tips, this lovely meal can be prepared in less than an hour!

Keema Ingredients:

• 1 T coconut oil
• 1 onion, finely chopped
• 2 inch piece ginger, peeled and grated
• 6 cloves garlic, peeled and finely chopped
• 2 pounds ground beef
• 1 T ground cumin
• 1 T ground coriander
• 2-3 T garam masala
• 1 cup green peas
• lime juice, to taste

Keema Directions:

1. In a pan, heat the oil over medium heat.
2. Fry the onion until it turns golden brown and begins to carmelize.
3. Add the ginger and fry 1-2 minutes, until it becomes aromatic.
4. Add the garlic and fry 1-2 minutes.
5. Add the ground beef and mix well. Cook for 5-10 minutes, until the meat is partially done.
6. Stir in the cumin, coriander, and garam masala. Fry until meat is cooked through.
7. Add the peas and cook until warmed.
8. Stir in a few squirts of lime juice to desired taste.

"Aloo" Gobi Ingredients:

• 1 T coconut oil
• 2 rutabagas, peeled and chopped into 1-inch pieces
• 1 inch piece ginger, peeled and grated
• 3 cloves garlic, peeled and finely chopped
• 1/2-1 jalapeno, finely chopped
• 1 can tomatoes with chiles
• 1-2 T curry powder
• 1-2 T garam masala
• 1 head cauliflower, broken into large pieces
• 1/4 cup cilantro, chopped

"Aloo" Gobi Directions:

1. In a pressure cooker, heat the oil over medium heat.
2. Fry the rutabagas, ginger, garlic, and jalapeno until the rutabags start to brown.
3. Stir in the tomatoes and spices.
4. Place pieces of cauliflower on top of the rutabaga and tomato mixture. Do not stir in.
5. Cover with lid and bring to full pressure.
6. Reduce heat and cook for 5 minutes.
7. Remove from heat and pressure to release naturally.
8. Top with cilantro and serve.

Note: The "Aloo" Gobi can be prepared without the pressure cooker. Steam or boil the rutabagas until cooked through then follow steps 1 through 4. Stir in cauliflower and simmer until tender.