C41 Shakahari Keema Aloo Mattar
Ingredients
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1 medium potato |
¼ tspn turmeric |
150 ml C41 curry base sauce |
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 |
Preparation
- Peel the potato and cut into approx 1 cm cubes, then boil for 10 min in salted water, then drain and reserve.
Cooking
- Heat a wok, over a medium heat and add the oil.
- Add the fennel seeds and cook for about 30 seconds.
- Add the turmeric and ground coriander and cook, stirring for 1 min.
- Add the 'mince' and 40 ml of c41 base sauce and cook, stirring for 1 min.
- Add rest of C41 base sauce and salt.
- Increase the heat and add the potatoes and peas and cook for 4 min.
- Stir in the garam masala and cook for 1 min, stirring.
Serving
- Serve with naan bread and optionally garnished with freshly chopped coriander.