The Sensitive Kitchen

Tuesday, November 13, 2012

Keema, South Indian Style

2 tsp oil
1 tsp black mustard seed
1 tsp cumin seed
1 dried red chile
1/4 tsp asafetida
1 onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 bag Quorn crumbles
1/2 c water
Curry leaf powder (optional) or garam masala

Heat oil over high heat until it shimmers. Add mustard seeds and quickly cover. When popping subsides, reduce heat to medium; add cumin seed, red chile and asafetida. When spices are nicely browned, add onion. Cook, stirring, until onion is softened and beginning to brown. Add ginger, garlic and spices. When fragrant, add Quorn crumbles and water. Stir until heated through. Sprinkle with powder of your choice; serve.

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