Indian Spiced Beef and Peas (Keema Matar)

In a medium bowl, use your hands to crush the tomatoes into small pieces. Stir in ½ cup water and the tomato paste, then set aside.

In a 12-inch skillet over medium-high, heat the oil until shimmering. Measure out and reserve ¼ cup of the onion, then add the remainder to the skillet. Cook, stirring, until softened and beginning to brown, about 6 minutes.

Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

Reduce to low, add the garam masala and ½ teaspoon pepper, then cook, stirring constantly, until fragrant, about 30 seconds.

Stir in the tomato mixture. Bring to a simmer over medium and cook, stirring and scraping up any spices, until the mixture is slightly thickened, about 5 minutes.

Break the ground beef into 1- to 2-inch pieces and add to the skillet on top of the tomato mixture, but do not stir.

Sprinkle 4 teaspoons salt over the beef, then cover, reduce to medium-low and cook without stirring until the beef is no longer pink on the exterior, about 6 minutes.

Stir in the peas and cook, uncovered and breaking up the bits of beef, until the meat is no longer pink, another 4 minutes.

Remove from the heat and let stand, covered, for 5 minutes.

Stir in the yogurt. Serve topped with the cilantro, the reserved chopped onion and with additional yogurt.