Keema matar

Instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 6 minutes. Stir in the ginger, 1⁄2 teaspoon of the salt, the cumin, coriander, cardamom, cayenne, and cinnamon stick. Reduce the heat to low and cook, stirring constantly, until the spices are very fragrant, about 4 minutes.
2. Add the beef to the skillet. Cook over medium heat, breaking up the meat with a spoon, until it browns, about 6 minutes. Add the potatoes, tomatoes, water, and the remaining 1⁄2 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 30 minutes.
3. Add the peas and yogurt to the skillet, stirring until the yogurt is blended. Cook, uncovered, over medium-high heat until the mixture thickens slightly, about 7 minutes. Remove the cinnamon stick.
4. Spoon the keema matar into a large bowl, then sprinkle with the cilantro. Serve with the nan. Yields 1 1⁄4 cups keema matar with 2 pieces nan per serving.