PLANT-BASED MUTTON KEEMA PAV with MEAT MASALA

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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.

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