Скачать или смотреть Vegan Keema | Chef Harpal Singh

Keema ka naam sunte hi yaad aata hai rich, masaledar swad… Ab wahi mazaa milega ek dum vegan twist ke saath. Dekhiye meri Vegan Keema ki recipe aur thoda namak shamak, namak shamak bhi kijiye!

#chefharpal #harpalsinghsokhi #vegankeema #veganrecipes #plantbased #meatless #indianvegan



Ingredients
200 Gram – Soya chunks soaked
250 Gram – Button mushroom
3 Tbsp – Oil
3-4 No – Bay leaf
5-6 No – Green cardamom
1 No – Cinnamon sticks
2 No – Black cardamom
4-5 No – Cloves
1 Tsp – Cumin seeds
2 No – Onion chopped
1 Tbsp – Garlic chopped
1 Tbsp – Ginger chopped
4 No – Tomatoes
Salt to taste
1 ½ Tbsp – Red chilli powder
1 ½ Tbsp – Coriander powder
1 Tsp – Cumin powder
1 Tsp – Garam masala
½ Tsp – Turmeric powder
½ Tsp – Black pepper powder
¼ Cup – Green peas boiled
1 No – Green capsicum chopped
¼ Cup – Coriander sprig
½ No – Lemon wedge
1 No – Coriander sprig for garnish

Method:
1. In a mixer grinder, add soaked soya chunks and grind into a mince-like (kheema) texture. Transfer to a bowl.
2. In the mixer grinder, grind mushrooms separately into a medium-coarse paste.
3. Heat oil in a kadai on medium flame. Add bay leaf, green cardamom, cinnamon stick, black cardamom, cloves, and cumin seeds. Sauté until fragrant.
4. Add chopped onions and sauté for 8–9 minutes until golden brown.
5. Add chopped garlic and chopped ginger. Sauté for 2 minutes.
6. Meanwhile, grind the tomatoes into a smooth puree in a mixer grinder.
7. Add the tomato puree to the kadai and mix well.
8. Add salt, red chilli powder, coriander powder, cumin powder, garam masala, turmeric powder, and black pepper powder. Cook until the oil separates.
9. Add the mushroom paste and mix.
10. Add boiled green peas, chopped green capsicum, and soya kheema. Mix well and cook for 5–6 minutes.
11. Meanwhile, chop a handful of fresh coriander sprigs.
12. Add the chopped coriander leaves and squeeze the lemon wedge. Mix well.
13. Transfer to a serving bowl and garnish with fresh coriander sprigs.






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