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VEGEtable KEEMA RECIPE
Ingredients:
1/4 cup cooking oil (tel)
Salt to taste (namak)
2 tblsp red chili powder
2 tblsp cumin seeds
1 large potato (aloo), cut into medium chunks
3 cup green peas (matar)
1 big size onion (pyaj)
11/2 tsp garam masala powder
1 bay leaf (tej patta)
1 tblsp coriander powder
1 tblsp curry powder
11/2 inch ginger
1 tbsp ghee
3 cloves garlic (lahsun)
3/4 cup tomato (tamatar) puree
2 cup water
1 tsp turmeric (haldi) powder
1 tblsp mustard seeds (raai)
1 green chilly
How to make vegetable keema:
- Grind onion, green chili, ginger, and garlic in a food processor.
- Keep it aside.
- Grind the peas to a coarse mix in a food processor.
- Keep it aside.
- In a non stick pot heat up half the oil, stir fry the peas mix until lightly brown and dry, about 15-20 minutes on medium heat.
- Take off from heat.
- In the same pot heat up rest of the oil, mix in the bay leaf and 1 tbsp cumin, pour out the onion mix and stir fry 10 minutes on medium high flame heat.
- Mix in all the dry masala (reserve 1tbsp red chili powder) and stir fry until oil separates from the mix.
- Put the potatoes and stir fry for another 5 minutes, mix in tomato puree and salt.
- Pour in 2 cups of water.
- When boiling, mix in the peas and stir until there are no lumps.
- Simmer (boil slowly at low temperature) for 1/2 hour on very low heat.
- Just before serving, in a small pot heat up the ghee, when hot, mix in cumin, red chili powder and mustard seeds, when chilies brown, mix in to the dish.
- Serve hot with rice and roti.
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