KERALA STYLE KEEMA CURRY
250 grams GREENEST™ Plant Based Keema
Tomato puree – 1/2 cup
Onion (chopped) – 1 nos
Potatoes (cut into small pieces) - 1/2 cup
Green chillies (cut into thin rounds) - 2 nos
Coconut (grated) - 4 tbsp
Curry leaves (Few)
Vegetable oil - 2 tbsp
Coriander leaves - 1/4 cup
Turmeric powder - 1/2 tsp
White pepper powder - 1/2 tsp
Grind the grated coconut in a mixer to a fine paste and keep aside.
Take a flat bottomed pan and pour vegetable oil. Heat the vegetable oil and add chopped onions, green chillies and curry leaves. Sauté for some time until the onions become golden in colour.
Add the turmeric powder, pepper powder and keep sautéing until oil accumulates on top.
Add GREENEST™ Plant Based Keema and fry for some time until it becomes dry.
Add tomato puree, and one cup of hot water. Allow the mix to boil and then cook covered in low heat until the gravy acquires a thick consistency.
Stir in chopped coriander leaves and add the ground coconut. Simmer for a few minutes and remove from fire.
Garnish with fried curry leaves, Serve hot.