Mushroom Keema Matar

Overview

A North Indian dish that’s a spiced vegetarian version of traditional mince, substituting mushrooms and lentils for a delicious family-friendly meal.

Prep Time: 20 mins

Cook Time: 35 mins

Heat Level: 🌶️🌶️🌶️🌶️

Ingredients

Vegetables & Aromatics:

• 500g mushrooms (any type) - finely chopped
• 1 large onion - roughly chopped
• 150g peas (fresh or frozen)
• 4 cloves garlic - finely chopped
• 2 tomatoes - finely chopped
• 1-2 green chillies - finely chopped (seeds removed for less heat)

Other:

• 25g butter
• 2 tbsp tomato puree
• 250g ready-cooked beluga or puy lentils
• Oil (2 tbsp)
• Salt to taste

Spice Blends:

• 5 tsp Methi Blend
• 2 tsp Mirchi Blend

Instructions

1. Fry onion: Heat 2 tbsp oil and fry the onion for 10 minutes until soft, brown and sticky
2. Make sauce base: Blend the fried onion with 300ml water, tomato puree, 4 tsp Methi Blend, and 2 tsp Mirchi Blend plus ½ tsp salt until smooth
3. Cook mushrooms: Fry garlic and mushrooms with ½ tsp salt in 1 tbsp oil and butter for 10 minutes until cooked through and liquid evaporates
4. Add lentils: Stir in the sauce and lentils, cover and simmer for 10 minutes until rich and thick
5. Final vegetables: Add peas, tomatoes and green chillies, cover and cook for 5 minutes until peas are cooked (add water if sauce is too thick)
6. Serve: Sprinkle over 1 tsp Methi Blend to serve