Vegetarian Keema Aloo Mattar

Ingredients

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1 medium potato	¼ tspn turmeric
150 ml c46 curry base sauce (see note 1)	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 - 7½ min

Heat a suitable pan, 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 c46 base sauce and cook, stirring for 1 min adding c46 base sauce if needed to prevent drying.
Increase the heat and add 80 ml of c46 base sauce, salt, potatoes and peas and cook, stirring regularly, for 4 min, adding c46 base sauce as necessary to maintain the desired sauce consistency.
Stir in the garam masala and cook, stirrinhg regularly, for 1 min, adding c46 base sauce as necessary to maintain the desired sauce consistency.

Serving

Serve with naan bread and optionally garnished with freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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