Mushroom Matar Kheema

• portioner: Serves 4
• total tid: 28 minutes

Ingredienser

Mondays : Mushroom Matar Kheema.

A beautiful way to show off mushrooms and a very convincing way to eat Kheema if you are vegetarian or reducing meat. Typically made with lamb mince, in this recipe the rich sauce and texture mimics the flavor of the classic Kheema and if you like, add some boiled eggs for extra protein.

Mondays are usually my Indian vegetarian day with a simple curry, rice, daal and chappatis.

What do you cook on Mondays? I hope you put this on your weekly rotation!

Recipe:

600g White or Chestnut Mushroom - roughly diced or blitzed in processer

50g defrosted peas

6 TBSP Olive Oil

Whole spices:

1 Cinnamon stick

6 Cardamon pods

6 Cloves

2 bay leaves (optional)

3 medium onions - finely diced

2 TBSP Ginger and Garlic paste

1 Green Chilli - finely chopped

1 TSP Tomato Purée

200ml Passata

Ground Spices:

1 TBSP Ground Coriander

1 TBSP Ground Cumin

1 TSP Turneric

½ Kashmiri Chilli Powder

1 TSP Garam Masala

½ TSP Kasuri Methi - dried fenugreek leaves (optional)

50ml Water

1 TSP sea salt - or to taste

Fresh coriander to garnish

Lemon wedges & Red Onions to serve

Scoop up with chappatis

Tip : Add 3 boiled eggs, quartered for extra protein

Vejledning

Roughly pulse mushrooms in a processor (do not purée) or dice by hand.

Add the whole spices to the heated olive oil and sizzle for a minute followed by the diced onions. Brown for at least 10-15 minutes until deep brown.

Add the Ginger Garlic paste and chopped chilli if using, stir for a minute then squeeze in tomato paste and the ground spices. Stir for a minute then tumble in the chopped mushrooms. Stir to combine

Add the passata, garam masala and kasuri methi. Stir well, add the water followed by the peas and salt.

Simmer for 10-15 minutes, covered.

Add boiled eggs if preferred, garnish with fresh coriander, squeeze over lime and serve with red onions and chappatis