How to make Chiman’s Kheema Mattar Spice Blend in a thermal cooker – Medium Hot.
This can be cooked in a Thermal Cooker if you have one using the instructions below.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- Chimans Kheema Mattar Spice Blend
- 450g minced meat
- 4 cloves garlic, coarsely crushed
- 6tbsp vegetable oil or ghee
- 2 onions finely sliced
- 200ml water
- 25g ground almonds
- 400g tin chopped tomatoes
- 115g frozen peas
- fresh coriander to garnish
- Heat the oil in the inner pot over medium heat and fry the onions until golden brown.
- Add garlic and spices. Stir fry for 1 minute.
- Add tomatoes, mince, and water.
- Bring to the boil, stirring frequently.
- Add the peas and turn down the heat and simmer for 5 minutes.
- Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
- Cook without power for a minimum of 1 hour.
- Serve garnished with fresh coriander.
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
Cumin, Sea Salt, Cinnamon, Tumeric, Chilli, Ginger, Black Pepper