Vegetarian Keema Aloo Mattar
A takeaway-style vegetarian keema aloo mattar with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 1 medium potato
- ¼ tspn turmeric
- 150 ml c46 curry base sauce (see note 1)
- 1 tspn ground coriander
- 1 tbspn oil
- 1 pinch salt
- 50 gm meat free mince
- 85 gm peas
- ½ tspn fennel seeds
- ¼ tspn garam masala
Method
- 1
Peel the potato and cut into approx 1 cm cubes, then boil for in salted water, then drain and reserve.
- 2
Heat a suitable pan, over a medium heat and add the oil.
- 3
Add the fennel seeds and cook for about .
- 4
Add the turmeric and ground coriander and cook, stirring for .
- 5
Add the 'mince' and 40 ml of c46 base sauce and cook, stirring for adding c46 base sauce if needed to prevent drying.
- 6
Increase the heat and add 80 ml of c46 base sauce, salt, potatoes and peas and cook, stirring regularly, for , adding c46 base sauce as necessary to maintain the desired sauce consistency.
- 7
Stir in the garam masala and cook, stirrinhg regularly, for , adding c46 base sauce as necessary to maintain the desired sauce consistency.
- 8
Serve with naan bread and optionally garnished with freshly chopped coriander.