Simply the best recipe for a Vegetarian Keema Matar ever, one that is able to offer serious competition to the meat version and packs a full serving of veggies along with the protein…..now that’s sweet! 🙂
Whether you are a vegetarian or just trying to restrict red meat due to health considerations, this recipe is sure to please all!
Soak 1 1/2 cup soy granules in hot water for 15 minutes
Drain and squeeze out water and keep aside.
Also grate about 1 1/2 cup gobhi (cauliflower) and keep aside
Heat oil, add a tsp of jeera, 4 badi elaichi, 1 tej patta, 1 dalchini, 3-4 laung, 3-4 green elaichi and 2-3 whole red chillies. Follow with 2 tbsp chopped ginger+garlic and 2-3 sliced green chillies. Cook till golden.
Add 3 thinly sliced onions and cook on medium heat till brown
Add 4-5 tomatoes chopped fine along with salt, haldi, 1 tsp dhania pwdr and 1 tsp red chilli pwdr. Cook till the tomatoes start to melt.
Add the grated gobhi and cook till tomato reduces.
Add about 2 cups water and bring to boil. Add the drained soy granules and about 1/2 cup peas.
Cook till all the water is cooked down and bhuno the mix till it acquires a rich reddish brown color. Check seasoning and adjust salt or chili to your taste. Add some chopped mint if you like.
Now transfer to pressure cooker. Add another 1/2 cup water and pressure cook for 1 whistle (or 5 min). Once the cooker releases steam open and transfer to serving platter.
Garnish with chopped dhania, a final squeeze of lime…ready!
PS: Adding gobhi is optional, you can make this dish without gobhi too!
A great option for using leftover Veg Keema…
It would help if universal English terms of spices and were herbs were used. If not Indian we don’t understand the names of some ingredients
My snuggest ion is to just google the English names..it’s easy!
Love ur recipes
Is pressure cooking necessary?