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!
Method:
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!
Related Post:
A great option for using leftover Veg Keema…
VEG QUESADILLAS