Mushroom Keema
Mushroom Keema is a meatless keema made with minced mushroom, onion, tomato and spices. A tasty vegetarian keema which pairs well with rice and roti.
Servings: 4
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.
Notes
Meat Masala can be subbed with tandoori masala.
Being a Vegetarian, I was some one who was always skeptical about using meat masala. Meat masala does not have any meat products in the masala, so its a great option to use in curries.