Veg Keema
Vegetarian and high protein version of the traditional Mughlai dish, best had with pav, naan or parathas
Ingredients
- 60 g Soaked Soya
- 80 g Soya Chunks
- 300 g Water
- 1 g Kasoori Methi
- 2 tbsp Ghee
- 30 g Frozen Peas (washed)
- 1 tsp Salt
- 2 Green Chilli (cutTwo)
- 1 Bay Leaf
- 10 cloves Green Cardamom (peel)
- 4 g Cinnamon Stick (peel)
- 2 piece Garlic (cutTwo)
- 1 tbsp Turmeric
- 1 tsp Kashmiri Mirch
- 0.75 tsp Garam Masala
- 1 piece Ginger (remove)
- 2 piece Tomato (cutTwo)
- 100 ml Hot Water
Instructions
Add aromatics and spices to jar
Add Ghee, Green Cardamom, Cinnamon Stick, Garlic, and Green Chilli to The Upliance 2.0 jar. Select sauté mode at 100°C for 30 seconds. The device will now sauté the aromatics and spices using automatic stirring.
Cook tomatoes and spices
Add Tomatoes, Turmeric, Kashmiri Mirch, and Garam Masala to The Upliance 2.0 jar. The device will now cook the tomatoes and spices at 95°C for 5 minutes with automatic stirring and scraping. Add Bay Leaf.
Add soya, peas, and water
Add soaked soya, soya chunks, frozen peas, and hot water to The Upliance 2.0 jar. The device will now cook the keema at 95°C for 15 minutes with automatic stirring. Add salt.
Finish and serve
Stir in Kasoori Methi. The dish is ready. Serve hot with pav, naan, or parathas.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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