Ingredients (Serves 2-3 People)
2 tbsp vegetable oil
1/2 onion – finely minced
1/2 tsp kasoori methi (dry fenugreek leaves)
1 tbsp amchoor powder (dry mango powder)
1 & 1/2 tsp tomato paste with enough water to dilute to consistency
1 cup peas, fresh or frozen
250 grams GREENEST™ Plant Based Keema
Juice of 1 lemon
Salt to taste (add only if required)
White pepper powder – to taste
A bit of sliced red chili, coriander sprigs to garnish – optional
Dilute the tomato paste with enough water to get to consistency
Heat a frying pan (use non-stick) briefly over medium heat. Add 2 Tbsp vegetable oil. Do not cut down on the oil usage. Fat is important for your body too!
When the oil begins shimmering, add the onion and cook until translucent, stirring constantly, until it stops sputtering.
Turn down the heat and add the amchoor powder. Stir it constantly for 30 seconds. If it starts to darken lift the frying pan off the heat.
Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
Add GREENEST™ Plant Based Keema and let it simmer for about 2-3 minutes. If it gets too thick add water.
Add the peas (thawed, if using frozen) and cook another 2-3 minutes to warm the peas through.
Stir in the lemon juice; adjust salt, pepper and lemon to taste.
Garnish with sliced red chili and coriander sprig.
Mentally thank your Mum, as we thank ours!