Keema is a popular dish in India, made with minced mutton or beef and can be prepared as a curry or semi dry. It goes well with bread, chappati, paratha or rice.
For this preparation, I used Impossible Beef (which has no meat, but made from plants!) and added carrots and sweet potato as well. I also used Kashmiri chilli powder, only to give the dish a rich reddish colour.
When I first heard of Impossible Beef, I was really surprised to know there is no meat in it! According to Google, it’s made from proteins, flavors, fats and binders and they are all derived from plants. But it also says it’s highly processed. So best to eat in moderation 😉.
- Impossible Meat – 1 packet
- Onion – 1 medium, chopped
- Garlic – 2 cloves, chopped
- Green chilli – 3, chopped
- Tomatoes – 2, chopped
- Carrot – 1 small, cubed
- Sweet potato – 1 small, cubed
- Canned peas – 1 small tin
- Turmeric powder – 1/2 tsp
- Kashmiri chilli powder – 1 tsp, heaped
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Heat some oil in a wok and sauté the onions till light brown. Half way thru add the chopped green chilli and garlic.
- Add the carrot and sweet potato and mix well. Cover and let it cook for couple of minutes.
- Next add the chopped tomatoes and cook till it becomes pulpy.
- Add the turmeric powder, Kashmiri chilli powder, salt, cumin powder and coriander powder and mix well.
- Now add the Impossible meat and stir well to combine. Add 1/2 cup water if you find it too dry.
- Lastly add the peas, mix well and remove from stove.
- Serve hot with rice, chappati or bread.