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 Vegetable Keema Recipe:

Ingredients:

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





  

    

      

        
        
        
        
      
    
  
  

    
  
  

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