Vegetable Keema


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.