Shakahari Keema Mattar
A traditional Indian shakahari keema mattar with Continued, tomato purée, soya mince. Cooked from scratch with authentic spices.
Ingredients
- Continued
- 1 tbspn oil
- 2 tspn tomato purée
- 50 gm soya mince
- 2 tspn coriander seeds
- 100 gm onions (prepared weight)
- 1 tspn cumin seeds
- 50 gm carrot (prepared weight)
- ½ tspn turmeric
- 1 clove garlic
- ½ tspn medium curry powder
- 1 tspn ginger
- ¼ tspn hot chilli powder
- 3 tbspn chopped tomatoes
- 75 gm frozen peas
- ¼ tspn salt
- 1 tspn green chilli
- ½ tspn garam masala
- ¼ red pepper
Method
- 1
Grind the coriander and cumin seeds to a powder in a pestle and mortar.
- 2
Combine the coriander, cumin, turmeric, curry powder and chilli powder in a small bowl, mixing well.
- 3
Finely chop the onions.
- 4
Finely chop the garlic and ginger.
- 5
De-seed the pepper and cut into approx. 1 inch pieces.
- 6
Deseed the chilli and finely chop.
- 7
Slice the carrot into approx 2 inch strips.
- 8
Heat a wok and add oil with heat set to high.
- 9
Add the spice mixture and fry until the foaming dies down.
- 10
Add the onions and tomato purée, mix well and cook for .
- 11
Add the carrot, garlic and ginger, stir well and cook for .
- 12
Add the chopped tomatoes and red pepper and cook for .
- 13
Add the soya mince, peas, green chilli and salt and simmer for .
- 14
(Depending on the packet instructions for the soya mince, some water may need to be added, but only add enough water to keep the mince moist)
- 15
Stir in the garam masala and cook for .
- 16
Serve with rice.