Vegetarian Kheema Matur

Vegetarian Kheema Matur uses texturized vegetable protein in place of ground meat, pairing it with peas, tomato, warm spices, and whole aromatics.

The TVP is reconstituted in vegetable bouillon before the cooking begins. Onion, garlic, ginger, and green chili form the base, followed by tomato, tomato paste, cumin, coriander, turmeric, garam masala, cinnamon, and cardamom.

The TVP and peas are simmered with water until the mixture is cohesive. Lemon juice and cilantro are added at the end after the whole spices are removed.

Ingredients

• 2 teaspoons vegetable bouillon powder
• 1 cup boiling water
• 1 cup texturized vegetable protein
• 3 teaspoons grapeseed oil or good oil
• 1/2 cup onions, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh green chilies, minced
• 3/4 cup tomatoes, diced
• 2 teaspoons tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1 cinnamon stick, about 2 inches long
• 2 cardamom pods, slit at the end
• 1/2 teaspoon salt, or to taste
• 1 cup fresh green peas
• 1 cup water
• Juice of 1/2 lemon
• 1/4 cup fresh cilantro leaves or parsley, chopped

Method

Dissolve the bouillon in the boiling water, add the TVP, and let stand 10 minutes. Heat the oil in a large frying pan over medium-high heat, add the onions, garlic, ginger, and chilies, and sauté until the onions soften, about 3 minutes. Add the tomatoes, tomato paste, cumin, coriander, turmeric, garam masala, cinnamon, cardamom, and salt and cook about 5 minutes, until the tomatoes soften and oil begins to show at the surface. Add the TVP, peas, and water and cook 10 minutes more. Stir in the lemon juice, remove the cinnamon and cardamom, garnish with cilantro, and serve. Makes 2–4 servings.