Wednesday, November 23, 2011
Aloo "Keema" (vegetarian curried meatless-ground "beef" with potatoes)
What You'll Need:
1/4 c. finely chopped white onions
1 tbs olive oil
1 tsp garlic powder
1/2 tsp ginger powder
1/4 tsp red chili powder (can adjust amount for more/ess heat)
3/4 c non-fat yogurt, whipped
3-4 roma tomatoes, chopped
1 pack Morning Star Meal Starter Crumbles (or any soy ground "beef"), thawed
1/2 tsp salt, divided
3-4 whole cloves
1 tsp paprika
3-4 green cardamom
1 black cardamom
1tbs coriander powder
1/4 tsp Garam Masala (you can find this at any Indian store)
2 tbs fresh coriander leaves, chopped
1/2 tsp lemon juice
2 c water
1 golden potato, cubed (approx. 1")
What To Do:
In a large pot saute the garlic powder in the olive oil over medium-high heat, until golden brown. Add fresh chopped onion, 1/4 tsp salt, chili powder, green and black cardamoms with 1-2tbs water. Continue to saute for 2-3 minutes over medium heat; if mixture begins to dry add additional water so it doesn't burn. Once onions begin to turn soft turn heat to high and add yogurt, stirring constantly (make sure the pot has heated up before adding yogurt). Reduce heat to medium-high and add chopped tomatoes, lemon juice and 2 cups of water. Adjust heat so mixture remains at a steady simmer. Cover and cook until tomatoes are tender (approximately 5-10 mins). While the mixture cooks, begin preparing the "beef".
In a separate bowl, combine the soy ground "beef", 1/4 tsp salt, 1/2 tsp ginger, 1-1.5 tbs non-fat yogurt, coriander powder, and Garam Masala and fresh coriander leaves. Mix well.
Add "beef" mixture and potatoes to the simmering sauce. Continue to cook (covered) on med-fast simmer for about 20 minutes, stirring frequently. After about 20 minutes remove the lid and adjust the heat a bit, if needed, to evaporate any liquid left. Cook for another 15-20 minutes, until most of the excess liquid has evaporated. Taste; add salt if needed.
Garnish with fresh cilantro, serve with rice or naan.