Mushroom Keema
Mushroom Keema – meatless keema made with minced mushrooms and homemade keema spice mix along with other basic spices, butter, and hint of heavy cream.
There are so many nutritional benefits of consuming Mushrooms. Even though I know they are so good for you, I have to admit that I am not a big fan of them. However, I have been making this extremely delicious keema that is literally out of this world!! I have never had meat keema so I cannot honestly compare this with meaty one. But when it comes to taste and texture, it is one of the best mushroom recipes I have ever had.
This keema is super versetile. There are so many different ways you can use it! I personally use it as curry by making it runny and adding peas to it. Serve it with naan and you are golden!! Couple of recipes I already have on the blog that uses this keema. MUSHROOM KEEMA CUTLET and MUSHROOM KEEMA GRILLED CHEESE are two that have been loved by so many already. You must try them!! I have few more recipe ideas in my mind that I would like to use this keema in!! For example, Biryani, Paratha, Pasta Bolognese are some I have in mind that I will be playing around with soon!! I cannot wait to create those delicious ideas and share them with you!
This keema is perfect for meal plan/prep. I make a batch every few weeks. It stays good in the fridge for upto 4 days and freezes well upto 3 months. As I mentioned above, once you have this ready, you can use it in so many different ways! This is one of those meal prep recipes I swear by! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!!
Mushroom Keema
Ingredients
Kemma Masala (You can simply use store bought keema masala instead of making from scratch, for example 1 tbsp of Shaan brand would be perfect for the recipe)
- 1 tsp Whole Dry Coriander
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- ¼ tsp Fenugreek Seeds
- 4 Mild Whole Dry Red Chilis less if using spicy/hot kind
- 1 Black Cardamom
- 2 Green Cardamom
- 4 Cloves
- 4 Whole Peppercorn
- 1 small Cinnamon Stick
Other
- 4 tbsp Amul Butter Salted Butter
- 1½ cup Finely Chopped Yellow Onion
- 1 Serrano Finley chopped
- 1½ tsp Grated Ginger
- 1 tbsp Minced Garlic
- 2 tsp Salt
- 24 oz Baby Bella Or White Mushrooms I like to use mix of both!
- ¼ cup Tomato Paste
- 1 tsp Turmeric Powder
- 1 tbsp Cumin Coriander Powder
- 2 tsp Garam Masala use less to tame down the spices
- 1 tsp Kashmiri Red Chili Powder
- 1 tbsp Tandoori Masala National or Shaan brand, use less to tame down the spices
- 1 tbsp Kasuri Methi
- 4 tbsp Heavy Cream
- ½ cup Cilantro
Instructions
Make Dry Spice Mix (Kemma Masala (You can simply use store bought keema masala instead of making from scratch, for example 1 tbsp of Shaan brand would be perfect for the recipe))
- Dry roast all the ingredients listed under "Dry Spice Mix" on a medium heat until it starts to fragrant and start to change color to deeper brown.
- Let it cool down once roasted, blend it to a coarse powder and keep it aside.
Make Mushroom keema
- Heat up 4 tbsp Amul butter in a pan.
- Saute chopped onions, minced garlic, grated ginger and chopped serrano along with 1 tsp of salt in the butter until the onions are completely translucent.
- Add minced mushroom to the pan and start to saute. It will eventually loose lots of liquid. Keep sautéing until half of the moisture is gone from mushrooms.
- Add tomato paste and mix well.
- Keep sautéing until almost all the moisture is gone from mushrooms.
- Add all the spices listed above along with 1 tsp of salt and the dry spice mix that you made earlier or ( 1 tbsp of Shaan keema masala). Mix well. Cook it for 3-4 more minutes. Add kasuri methi, mix well and cook for another 3-4 minutes.
- Add 4 tbs of heavy cream, mix well and cook for another couple of minutes.
- Add chopped cilantro, mix well. Mushroom Keema is ready!! This can be used in so many different ways as mentioned above in the post.
