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Mushroom Keema
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Mushroom Keema

Mushroom Keema - meatless keema made with minced mushroom and homemade keema spice mix along with other basic spices, butter, and hint of heavy cream.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Servings: 6

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.
    Mushroom Keema