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

Cooking

  1. Heat a wok, over a medium heat and add the oil.
  2. Add the fennel seeds and cook for about 30 seconds.
  3. Add the turmeric and ground coriander and cook, stirring for 1 min.
  4. Add the 'mince' and 40 ml of c41 base sauce and cook, stirring for 1 min.
  5. Add rest of C41 base sauce and salt.
  6. Increase the heat and add the potatoes and peas and cook for 4 min.
  7. Stir in the garam masala and cook for 1 min, stirring.

Serving

  1. Serve with naan bread and optionally garnished with freshly chopped coriander.
The preparation stage
Enlarge Image
Enlarge image

The finished meal
Dish
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