Mushroom Keema Matar Blend

5/5 from 4 Customers

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!

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From: £1.60

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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

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
  • 1 portion Mushroom Keema Matar Blend (1 portion is 2 tbsp):

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

Product Rating (4):

5/5

Wow! What a fantastic blend! Had this as a free sachet with our last order, it is rich, nicely spiced and very well balanced. We boiled our own brown lentils (as we didn't have a ready cooked packet) and they gave it a lovely nutty flavour and great texture, complimented the mushrooms really well. Enjoy, we did!

Jer Harris View More

Glad you enjoyed this- we agree it makes a lovely rich meal, thanks for sharing and happy spicing!

5/5

Got this as a sample with my last order and we really liked it! Followed the recipe and served with yoghurt and brown rice as recommended, so good! The different textures from the peas, lentils and mushrooms makes for a very satisfying bite. The only thing I changed was adding a bit more salt at the end as I felt it needed it for my taste (about half a teaspoon extra).

Angela Navajas View More

Glad to hear you really enjoyed this one, and nothing wrong with a little extra salt to taste!

5/5

Lovely dish, the mushrooms gave it a meaty texture. not to hot as my wife doesn't like to much heat.

Andrew Sharpe View More

Glad you enjoyed it - it's surprising how much you won't miss the meat!

5/5

We received this as a free sample. It's a delicious mix: good and rich. We slightly varied the recipe, using sun-dried tomatoes soaked in the liquid before blending instead of paste, though either would work, I reckon. I'd also recommend cooking lentils from scratch and adding them for the last 15 minutes at the required point in the recipe (as using ready-cooked as in the recipe will produce an overcooked mush, in my judgement).

Laura Vaughan View More

This looks scrumptious, we wish we could try some! It also sounds delicious using sun-dried tomatoes, we're getting seriously hungry now- good job it's almost lunchtime!

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