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PLANT-BASED MUTTON KEEMA PAV with MEAT MASALA
Ingredients
- 2 Tbsp Oil
- 1 Tsp Cumin
- 2 green cardamom
- 3 Cloves
- 1/2 Inch Cinnamon stick
- 1 Bay leaf
- 3/4 Cup chopped Onion
- 2 Tsp Ginger Garlic Paste
- 1/4 Tsp Everest Turmeric powder
- 1 Tsp Everest Kashmiri Red chilli powder
- 1 Tsp Everest Coriander powder
- 1 Tsp Everest Meat Masala Powder
- 3/4 Cup Tomato
- 1-2 chopped green Chillies
- 2 Tbsp Curd
- 1 1/2 Cup Soaked Soya Granules
- Salt to taste
- 2-3 Tbsp water
- 2 Tsp chopped coriander leaves
- 1 Tsp Lemon Juice
Instruction
- Heat 2 Tbsp oil with hot kadhai.
- Add 1 Tsp Cumin seeds, 2 Green cardamom, 3 Cloves, 1/2 Inch Cinnamon stick and 1 Bay leaf and Fry.
- Then add 3/4 Cup Chopped Onions and 2 Tsp Ginger Garlic Paste, Cook on medium flame untill onions turn golden dark brown.
- Now add 3/4 Cup Tomato, 1-2 Chopped green Chillies, 1/4 Tsp Everest Turmeric powder, 1 Tsp Everest Kashmiri Red chilli powder, 1 Tsp Everest Coriander powder, 1 Tsp Everest Meat Masala Powder and Salt to taste. Stir well on low flame.
- Add water (as per required) and continue cook untill oil oozes out from masala.
- Add minced 1 1/2 Cup Soaked Soya Granules (Plant-based mutton) in it.
- Stir well and cook on medium flame for 10-15 minutes.
- Add water (as per required and bring to boil) – Cover and cook for 15 minutes on low flame.
- Squeze lemon on it and Garnish with 2 Tsp chopped coriander leaves. Serve hot with Pav.
