👁️ K ❤️ K
Vegan Mutton Keema Pav Recipe
Ingredients
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 green cardamom
- 3 cloves
- ½-inch cinnamon stick
- 1 bay leaf
- ¾ cup onion, finely chopped
- 2 tsp ginger-garlic paste
- ¾ cup tomato, finely chopped
- 1–2 green chillies, finely chopped
- 2 tbsp curd
- 1½ cups soya granules, soaked and squeezed (plant-based mutton)
- ¼ tsp Prayosha Meera Turmeric Powder
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- 1 tsp Prayosha Meera Coriander Powder
- 1 tsp Prayosha Meera Meat Masala
- Salt to taste
- Water, as required
- 2 tsp fresh coriander leaves, chopped
- 1 tsp lemon juice
Step by Step Guide
- Heat 2 tbsp oil in a kadhai. Add 1 tsp cumin seeds, 2 green cardamom pods, 3 cloves, ½-inch cinnamon stick, and 1 bay leaf. Sauté until fragrant.
- Add ¾ cup chopped onions and 2 tsp ginger-garlic paste. Cook on medium heat until the onions turn golden brown.
- Add ¾ cup chopped tomatoes, 1–2 chopped green chillies, ¼ tsp Prayosha Meera Turmeric Powder, 1 tsp Prayosha Meera Kashmiri Red Chilli Powder, 1 tsp Prayosha Meera Coriander Powder, 1 tsp Prayosha Meera Meat Masala, and salt to taste. Mix well and cook on low heat.
- Add a little water as required and continue cooking until the masala thickens and the oil starts to separate.
- Add 1½ cups of soaked and squeezed soya granules (plant-based mutton) and mix well to coat them evenly with the masala.
- Cook on medium heat for 10–15 minutes, stirring occasionally.
- Add a little more water if required, cover the kadhai, and cook on low heat for 15 minutes.
- Stir in 1 tsp lemon juice, garnish with 2 tsp chopped fresh coriander leaves, and serve the hot Plant-Based Mutton Keema with buttered pav.
