Nutrition info - Recipes

Bombay-Style Kheema

This recipe has all the makings of an Indian feast. You can increase or decrease the amount of beef and chickpeas to get more servings. Serve with steamed rice, pita bread, sliced tomatoes, sliced cucumbers and yogurt for a complete meal.

Bombay-Style Kheema


For 4 people

  • 16 ounce(s) lean ground beef or lamb
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoon(s) grated or finely minced fresh ginger
  • 1 dash(es) salt to taste
  • 1 teaspoon(s) curry powder
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) turmeric
  • 1/2 teaspoon(s) cayenne pepper
  • 10 ounce(s) pkg. frozen peas, thawed
  • 2 large potatoes, peeled and cubed
  • 1 cup(s) tomato sauce
  • 4 floz water
  • 1 cup(s) chickpeas, canned, rinsed


  1. Brown beef over high heat in a large skillet; drain all but 2 tbsp. of fat. Add chopped onions, garlic, ginger and salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Bring to a boil, cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas.
  2. Cover again and cook another 10 minutes or until the potatoes and chickpeas are heated through. Serve hot over steamed rice and/or pita bread accompanied by sliced tomatoes and cucumbers and a dish of yogurt.

Fans of exotic cuisine will also love sinking their teeth into great Greek cuisine as well. Check out this dinner guide.

Ready in 35 min

Nutrition facts

  • Kcal: 457.47 kcal
  • Fibers (g): 12.16g
  • Sodium (mg): 564.73mg
  • Carbs: 38.15g
  • Fat: 15.26g
  • Saturated fat (g): 5.58g
  • Proteins: 40.98g