Kheema Nariyal Saag - Coconut Beef Curry with Spinach (Ranch Curry)

Notes §

• If cooking without a pressure cooker cooker, follow step 3 and then sauté onions.
• After onions add the pepper and continue to sauté.
• Follow step 4
• Remove and an contents and then follow step 5
• Then add seasonings and stir to combine
• Add half can coconut milk
• Then simmer on medium low for 30 minutes

Description §

If you grew up eating Indian food-either at home or in a restaurant-you’re likely to have seen the word saag before. Any dish you add greens to is a saag, and typically it’s spinach, as used here. This curry takes on an extra-rich flavor and thickness with the addition of coconut milk. Coconut milk tends to get a little thin when pressure cooked, so you add half at the beginning and save the other half to add after the dish is cooked. SERVES 4

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Ingredients §

• 1 tablespoon Ghee or vegetable oil
• 2 teaspoons cumin seeds
• 4 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 pound ground beef
• 2 cups diced onion
• 1 cup chopped tomato
• 1 green serrano or jalapeño chile, minced
• 1 teaspoon ground turmeric
• ½ teaspoon ground cayenne pepper
• 1 teaspoon ground coriander
• 2 teaspoons Garam Masala
• 2 teaspoons salt
• 4 cups chopped spinach, or more to taste
• ¼ cup water
• 1 (15-ounce) can coconut milk, divided

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Method §

1. Preheat the Instant Pot® by selecting Sauté and adjust to More for high heat.
2. When the inner cooking pot is hot, add the ghee.
3. When the ghee is shimmering, add the cumin seeds and cook until they sputter like popcorn popping, about 1 minute.
4. Add the garlic and ginger, and cook for 1 to 2 minutes or until they start to sizzle and flavor the oil.
5. Add the ground beef and cook, stirring occasionally, until the lumps have largely broken up, about 4 minutes.
6. Add the onion, tomato, chile, turmeric, cayenne, coriander, garam masala, salt, spinach, water, and half the can of coconut milk. Stir to combine.
7. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
8. When the cooking is complete, let the pressure release naturally.
9. Unlock the lid and stir in the remaining half of the coconut milk to add thickness.