Masala Cheesesteaks
A tangy twist on a Philly fave
Ingredients
- 2 lbs. ground meat beef or chicken OR 28oz. of shredded paneer cheese (2 packs) OR riced cauliflower
- 3 Tablespoons Shan brand Keema Masala about a half pack
- ½ tsp garam masala
- 1 Tbsp. whole cumin seeds
- ½ bunch of fresh cilantro finely chopped + 1 Tbsp. for garnish (fried in hot oil for 1 minute or until crispy)
- 1 Tbsp of minced garlic or 2-3 knobs
- 1 Tbsp of grated ginger or paste
- 1 Tbsp of salt
- 1 medium onion
- ¼ cup of cooking oil
- 1 tsp of freshly ground cumin seed
- 1 whole chili serrano, jalapeno, etc. – finely chopped or grated.
- 1/4 tsp cayenne pepper add ½ for a little extra heat - *optional
- 6-8 slices of good quality cheddar or AMUL Brand Indian cheese
- 6-8 hoagie/sub rolls – split in middle
- Butter for grilling in pan.
Instructions
- In a medium/large size pot, heat oil on medium and then add whole cumin seeds.
- Once cumin seeds become a dark brown color, add garam masala, ground cumin seeds, cilantro, garlic ginger, salt, onion, ground cumin seeds, chili, and cayenne pepper. Mix well and allow to cook for about 3-4 minutes or until onions and chili soften a bit.
- Add ground meat OR grated Paneer Cheese and gently mix all ingredients together till fully coated. (Break up any large clumps).
- Allow to cook for about 7-10mins or until the meat is fully cooked OR Paneer has softened a little more. (Mix repeatedly to avoid any burning). Also – increase heat to medium-high to help burn off any excess liquid. (You want to keep the meat juicy but not have a lot of liquid – no gravy or sauce needed for this recipe)
- Once cooked, remove from heat.