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Published on 16th December 2019 at 14:34 • No comments yet, be the first!

Mushroom 'Keema' Matar

vegetarian-keema-matar

Keema matar translates from Hindi as mince and pea - it’s a classic North Indian dish that’s basically a spiced up version of traditional mince and onions or bolognese. Here we’re replacing the 'keema' with mushrooms and lentils to make a delicious dish where you simply won't miss the meat. If mushrooms aren't your thing then finely chopped root veg works well, too!

  • Total Time: 1 hour
  • Serves: 4

  • Heat rating: 3/5
  • Dietary: Contains MUSTARD. May contain traces of celery and sesame.

Ingredients

  • 500g mushrooms (any type) or root veg - finely chopped, or use lamb or beef mince if you prefer
  • 1 large onion - roughly chopped
  • 4 cloves of garlic - finely chopped
  • 2 tomatoes - finely chopped
  • 1-2 green chillies (optional) - thinly sliced (seeds removed if you prefer less heat)
  • 150g peas (fresh or frozen)
  • 2 tbsp tomato puree
  • 250g ready-cooked beluga or puy lentils
  • Rice and yogurt to serve

Spices

  • MUSHROOM KEEMA MATAR BLEND (1 portion = 2 tbsp): chilli, Kashmiri chilli, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, MUSTARD, fenugreek, coriander leaf, turmeric

Allergens are listed in CAPITALS. May contain traces of celery and sesame

Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!

Method

  1. Fry the onion in 2 tbsp oil for 10 minutes or until soft, brown and sticky
  2. Blend the fried onion with 300ml water, the tomato puree, MUSHROOM KEEMA MATAR BLEND and ½ tsp salt to a smooth sauce
  3. Fry the garlic and mushrooms with ½ tsp salt in 2 tbsp oil for 10 minutes or until the mushrooms are cooked through and any liquid has evaporated
  4. Cook the rice now
  5. Stir the sauce and lentils into the mushrooms then cover and simmer for 10 minutes or until the sauce is rich and thick
  6. Stir in the peas, tomatoes and green chillies then cover and cook for 5 minutes or until the peas are cooked (adding a splash of water if the sauce is too thick)
  7. Serve with rice and yogurt on the side

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