Before starting, wash and dry all produce. Heat Guide for Step 4:(dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 2 tsp spicy and 1 tbsp for extra-spicy! Cut potato into 1/2-inch pieces. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).

Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice and half the ginger, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large pot over medium-high heat. When hot, add beef and onions. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully remove and discard excess fat.

Add Indian Spice Mix and remaining ginger to the large pot with beef. Cook, stirring often, until fragrant, 1-2 min. Add potatoes, curry paste, peas and 1 cup water (dbl for 4 ppl), then reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are tender and keema has thickened slightly, 12-14 min. Add 1 tsp chili garlic sauce, then season with salt and pepper. (NOTE: Reference Heat Guide.)

Fluff rice with a fork. Stir in half the cilantro and season with salt. Divide rice between plates. Top with keema and sprinkle remaining cilantro over top.