Shakahari Keema Mattar
Ingredients
| For 1 | Continued |
| 1 tbspn oil | 2 tspn tomato purée |
| 50 gm soya mince | 2 tspn coriander seeds |
| 100 gm onions (prepared weight) | 1 tspn cumin seeds |
| 50 gm carrot (prepared weight) | ½ tspn turmeric |
| 1 clove garlic | ½ tspn medium curry powder |
| 1 tspn ginger | ¼ tspn hot chilli powder |
| 3 tbspn chopped tomatoes | |
| 75 gm frozen peas | ¼ tspn salt |
| 1 tspn green chilli | ½ tspn garam masala |
| ¼ red pepper |
Preparation
- Grind the coriander and cumin seeds to a powder in a pestle and mortar.
- Combine the coriander, cumin, turmeric, curry powder and chilli powder in a small bowl, mixing well.
- Finely chop the onions.
- Finely chop the garlic and ginger.
- De-seed the pepper and cut into approx. 1 inch pieces.
- Deseed the chilli and finely chop.
- Slice the carrot into approx 2 inch strips.
Cooking
- Heat a wok and add oil with heat set to high.
- Add the spice mixture and fry until the foaming dies down.
- Add the onions and tomato purée, mix well and cook for 2 min.
- Add the carrot, garlic and ginger, stir well and cook for 1 min.
- Add the chopped tomatoes and red pepper and cook for 1 min.
- Add the soya mince, peas, green chilli and salt and simmer for 5 min.
- (Depending on the packet instructions for the soya mince, some water may need to be added, but only add enough water to keep the mince moist)
- Stir in the garam masala and cook for 1 min.
Serving
- Serve with rice.
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