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Jonathan's Tempeh Mock Brahmin Keema-Matar
Jonathan's Tempeh Mock Brahmin Keema-Matar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 ct (8-oz) tempeh
- 3 tb Vegetable oil
- 2 ts Cumin seeds
- 1/4 ts Asafetida/hing
- 1 1/2 tb Ground coriander
- 1/2 ts Ground cardamom
- 1/4 ts Ground ginger powder
- 1/2 ts Cayenne pepper
- 6 tb Plain yoghurt
- 1 c Green peas; fresh or frozen
- 2/3 c Water
- 2 ts Paprika
- 1 tb Grated fresh ginger
- 2 -(up to)
- 3 Hot green chiles; chopped
- 1/2 ts Garam masala
- 2 -(up to)
- 3 tb Cilantro (optional)
Directions
Jonathan's Tempeh Mock Brahmin Keema-Matar: Keema Matar is a ground beef
and pea dish native to Kashmiri in India. There is a vegetarian version,
Matar Shufta, that uses "milk fudge", milk that's been reduced to flakes. I
developed the following second vegetarian version because milk fudge is
such a pain to make and clean up. I find this recipe delicious, even though
the name sounds more like a medical experiment. It's tastes vaguely like an
Indian chorizo. It's based on a recipe by Julie Sahni.
1. Crumble the tempeh and fry it in 1 T oil until it's somewhat cooked.
Transfer to a bowl.
2. Measure the rest of the ingredients into four small glasses/bowls:
In one glass the asafetida, corriander, cardamom, ginger powder and
cayenne.
In a second glass, the cumin seed.
In a third glass or a bowl, the yoghurt.
In a fourth glass the peas, water, paprika, grated ginger and chiles.
3. Add the remaining 2 tablespoons of oil to the same pan on medium heat.
When it's hot add the cumin seeds and cook for a few seconds until they
turn dark. Take the pan off the heat, let it cool a little, then add the
spices in the first glass (asafetida, corriander, cardamom, ginger pwd,
cayenne). Shake the pan a couple seconds. Immediately add the yoghurt, a
little at a time, so it doesn't separate too much. Cook stirring on
low-medium heat until the the fat begins to separate and the sauce looks
thick, about 4 minutes.
and pea dish native to Kashmiri in India. There is a vegetarian version,
Matar Shufta, that uses "milk fudge", milk that's been reduced to flakes. I
developed the following second vegetarian version because milk fudge is
such a pain to make and clean up. I find this recipe delicious, even though
the name sounds more like a medical experiment. It's tastes vaguely like an
Indian chorizo. It's based on a recipe by Julie Sahni.
1. Crumble the tempeh and fry it in 1 T oil until it's somewhat cooked.
Transfer to a bowl.
2. Measure the rest of the ingredients into four small glasses/bowls:
In one glass the asafetida, corriander, cardamom, ginger powder and
cayenne.
In a second glass, the cumin seed.
In a third glass or a bowl, the yoghurt.
In a fourth glass the peas, water, paprika, grated ginger and chiles.
3. Add the remaining 2 tablespoons of oil to the same pan on medium heat.
When it's hot add the cumin seeds and cook for a few seconds until they
turn dark. Take the pan off the heat, let it cool a little, then add the
spices in the first glass (asafetida, corriander, cardamom, ginger pwd,
cayenne). Shake the pan a couple seconds. Immediately add the yoghurt, a
little at a time, so it doesn't separate too much. Cook stirring on
low-medium heat until the the fat begins to separate and the sauce looks
thick, about 4 minutes.
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