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
Heat rating: 3/5
Dietary: Contains MUSTARD. May contain traces of celery and sesame.
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
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!
Fry the onion in 2 tbsp oil for 10 minutes or until soft, brown and sticky