Vegetarian Makhani Keema Matar: A Rich and Flavorful Soya Crumble Curry
1 hour 5 minutes
1075 reads
About Vegetarian Makhani Keema Matar: A Rich and Flavorful Soya Crumble Curry
Craving the rich, comforting flavors of Keema Matar but prefer a plant-based twist? This Vegetarian Makhani Keema Matar delivers all the savory satisfaction of the classic, reimagined with wholesome soya granules (nutrela) and a luxuriously creamy makhani sauce.Imagine tender soya granules mimicking the heartiness of keema, simmered in a vibrant tomato-based gravy infused with aromatic spices. Sweet green peas add a delightful pop of color and freshness, balancing the richness of the makhani.Packed with plant-based protein and bursting with flavor, this dish is a healthy and satisfying meal. Serve hot with parathas, roti, or naan for a truly unforgettable culinary experience.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Produce
Pantry
- 2 tbsp Vegetable Oil refined
- 1 tsp Cumin Seeds
- 1 1/2 tsp Salt or to taste
- 1 tsp Coriander Powder
- 1 tsp Mango Powder amchur, dry
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder or to taste, red
- 1/2 tsp Sugar
Dairy
- 1 cup Milk
- 2 tbsp Heavy Cream malai, or fresh cream
Protein
- 1 cup Soya Granules nutrela
Instructions
- Heat the vegetable oil in a wok or large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds, releasing their aroma.
- Add the chopped garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor.
- Add the ground onion paste to the pan and sauté until it turns golden brown. This step caramelizes the onions, adding sweetness and depth to the curry.
- Add the green peas and sauté for a few minutes until they are slightly softened.
- Next, add the ground tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture.
- Now, incorporate the dry spices: coriander powder, dry mango powder, turmeric powder, red chili powder, and salt. Sauté for another minute to toast the spices and enhance their flavors.
- Pour in about 1/2 cup of water and simmer for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Add the milk and heavy cream to the pan. Stir well to combine and bring the mixture to a gentle simmer. The cream adds richness and a velvety texture to the makhani sauce.
- Finally, add the soya granules to the gravy. Stir gently to coat the granules evenly and allow them to absorb the flavors of the sauce. Simmer for another 5-7 minutes, or until the soya granules are cooked through and the gravy has reached your desired consistency.
- Serve hot with parathas, roti, or naan. Garnish with a dollop of fresh cream or a sprinkle of chopped cilantro, if desired.
Recipe Notes
Good To Know
- For an extra smoky flavor reminiscent of traditional keema, try the dhungar method: place a small bowl with a hot charcoal piece in the finished curry, drizzle a drop of ghee over it, and cover the pan for 2-3 minutes before serving.
- If serving to kids or those sensitive to spice, balance the heat by stirring in a tablespoon of cream or cashew paste towards the end; it adds richness while mellowing the spices without diluting the flavors.
- To mimic the authentic texture of keema, pulse the hydrated soya granules briefly in a food processor before adding to the gravy—this will produce a finer, more mince-like consistency.
- Leftover makhani keema matar makes an excellent filling for stuffed parathas or grilled sandwiches; just reduce the gravy slightly to avoid sogginess before using as a stuffing.
Expert Tips
- For a richer, deeper flavor, consider using a combination of oil and ghee for sautéing the vegetables.
- Freshly ground spices will enhance the aroma and taste of the keema matar. If using pre-ground spices, ensure they are stored properly and haven't lost their potency.
- Adjust the amount of green chilies or chili powder to suit your preferred level of spiciness.
Storage Instructions
- Store leftover makhani keema matar in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 10gProtein: 4gFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 1140mgFiber: 1gSugar: 8g
Neha Paliwal
Articles: 87
5 Comments
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Such a flavorful dish! Can’t wait to taste it.
Absolutely wonderful! Can’t wait to make it.
This is wonderful! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.
Thanks for the inspiration! Looks tasty.