Vegetarian Keema....Indian Masala

VEGETARIAN (mince) KEEMA….Indian Masala

This is a simple dish, which is beautifully different. There are no exotic ingredients in this preparation, yet the dish is very delightful. Before I proceed, I would like to clarify a doubt in many a mind. The Meat Masala and chicken Masala are concocted spices that have no non- vegetarian items. The formulation of spices is such that it highlights the meat / chicken dish. Using these in vegetarian dishes only makes the vegetarian dish to acquire an exotic taste.

To serve two, the following would be required:


1. Amritsari Vadi (medium spice)- 01
2. Soya bean granules- 01 cup
3. Onion diced -01 cup
4. Tomato diced – 01 cup
5. Fresh green chili diced fine -01 Tps
6. Fresh green coriander leaves -01 Tps
7. Ginger & Garlic diced fine -02 Tps
8. Fresh green peas – ½ cup
9. Meat Masala – 01 tps
10. Garam Masala, Red chili powder -01tps each
11. Turmeric powder-01 tps & salt to taste
12. Cooking Oil -10 Tps
13. Water



STEP ONE

1. Crush the Vadi & powder it to the size of the soya granules (in dry state)
2. Drown the Soya granules in enough water, to allow it to soften.

METHOD

1) In a wok, pour half of the oil and fry the crushed Vadi till light brown. Remove, drain and keep aside.
2) Pour all of the oil in the same wok and on heating put in ginger, garlic and green chili. Fry till garlic starts to brown.
3) Put in the diced onion and fry. On turning transparent, add the fried Vadi granules along with squeezed Soya granules. Sprinkle a little salt and stir fry.
4) On beginning to brown add all the dry spices, except ½ of meat Masala, and stir fry. Blend & continue to fry, ensuring that the mix does not burn or stick to the bottom by sprinkling spoonful of water every now and then.
5) Adjust salt and put in the diced tomato. Stir fry, adding water by the spoons till the tomato bits reduce and the oil begins to float.
6) Join the green peas, meat masala and now fry on a reduced flame. Pour in half cup of water. Partially cover and cook for 05 minutes. Switch off and remove to dish.

Garnish with fresh coriander. Serve with Chapatti / Paratha / Tandoori Roti.