Mushroom Keema is Vegetarian Keema made with minced mushroom, onion, tomato and spices. Flavor packed meatless Keema which pairs well with rice and roti.
Love for more Indian side dishes? Then do try my Paneer Curry, Mango Curry, Vegan Red Lentil Curry and Cauliflower Tikka Masala.
What is Keema?
Keema is a dish made of minced meat, onion, tomato and spices. It is quite popular among meat lovers in India.
Keema is usually enjoyed with rice, chapathi, naan, and pav, but you can also enjoy it in a wrap or a sandwich.
What is Mushroom Keema?
Mushroom Keema is essentially a meatless Keema where meat is replaced with minced mushrooms. Mushroom adds a wonderful umami flavor and blends really well with the other ingredients.
How to make Mushroom Keema?
Wash and finely mince the mushroom. You can use a food processor or just mince it with a knife like I did.
Heat a flat pan and add one tablespoon oil. Add 1 green chili, 2 teaspoon chopped ginger, 4 minced garlic and 1 finely chopped white onion. Stir well and cook for 5 minutes till onion turns soft.
Add mushroom and cook uncovered for 5-7 minutes till some of the liquid is absorbed.
Add 1 medium tomato and cook further till all the liquid evaporates.
Now add ½ teaspoon turmeric powder and 1 tablespoon tomato paste ( donot skip). Cook for 2 minutes. at this point the mixture should look moist (but not runny).
Add 2 teaspoon Meat Masala ( it doesn’t have any meat ingredient, just spices), 1 teaspoon each of Kashmiri red chili powder, coriander powder and salt. Mix and cook for 3-4 minutes.
Finally add 2 teaspoons butter ( skip if vegan), ¼ teaspoon garam masala, squeeze of lemon juice and fresh coriander leaves. Mix well, taste and adjust salt.
Enjoy the delicious Mushroom Keema with chapathi or rice.
Mushroom Keema
Ingredients
- 1 tablespoon oil
- 1 green chili, finely chopped
- 2 teaspoons ginger, finely chopped
- 4 large garlic cloves, minced
- 1 medium onion
- 1 lb white mushrooms, finely minced
- 1 medium tomato, chopped
- ½ teaspoon turmeric powder
- 1 tablespoon tomato paste (do not skip)
- 2 teaspoons Shaan meat masala ( masala is vegetarian)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ¼ teaspoon garam masala
- 2 teaspoons butter (skip to keep it vegan)
- lemon juice to taste
- 2 tabslepoons coriander leaves
Instructions
- Wash and finely mince the mushroom. You can use a food processor or just mince it with a knife like I did.
- Heat a flat pan and add one tablespoon oil. Add 1 green chili, 2 teaspoon chopped ginger, 4 minced garlic and 1 finely chopped white onion. Stir well and cook for 5 minutes till onion turns soft.
- Add mushroom and cook uncovered for 5-7 minutes till some of the liquid is absorbed.
- Add 1 medium tomato and cook further till all the liquid evaporates, about 10 minutes.
- Now add ½ teaspoon turmeric powder and 1 tablespoon tomato paste ( donot skip). Cook for 2 minutes. at this point the mixture should look moist (but not runny).
- Add 2 teaspoon Meat Masala ( it doesn’t have any meat ingredient, just spices), 1 teaspoon each of Kashmiri red chili powder, coriander powder and salt. Mix and cook for 3-4 minutes.
- Finally add 2 teaspoons butter ( skip if vegan), ¼ teaspoon garam masala, squeeze of lemon juice and fresh coriander leaves. Mix well, taste and adjust salt.
- Enjoy the delicious Mushroom Keema with chapathi or rice.
subbarao.y
Looks great
Madhavi
Thank you!