Measurements using measuring spoons.

1 large pkt quorn mince
Frozen peas

4 tbsp ghee
1 cinnamon stick
3 cardamom split
1 bay leaf
2 cloves (long)

2 onions chopped fine
2 fresh tomatoes chopped
2 tsp salt
5 cloves garlic minced
1 inch ginger minced
3 green chillies minced
2 tbsp tomato puree
1 tsp chilli flakes

1 tsp tumeric powder
1 tsp chilli powder
1 tsp cumin powder
Half tsp Coriander powder
1 tsp dried Kasuri methi leaves
2 tbsp Bassar spice powder (East End) this has a fab flavour than others

Method:

Heat ghee, add whole spices, fry for few minutes then add onions, garlic, ginger and salt. Cook this for few minutes till onions are getting slight colour. Add tomatoes and cook for 3 to 4 minutes. Add quarter cup water, cover on low and cook till all soft.
Then cook uncovered till oil separates and no water left.

Add to this all the powdered spices, methi and cook again for few minutes stirring to make sure nothing burns. Add the tomato puree, stir a while add bit of water and cook till oil separates. Do this 2 more times, add water and cook till oil splits and repeat.

Now add the quorn. Stir well and bhuna this for at least 6 /7 minutes. This is important. You need to let the spices cook out and develop their combined flavours.

Add your peas. Continue cooking open for few more minutes.

Add a cup of water, cook on med till oil floats to top. Toss in fresh coriander stir.
If you have add pinch of ground cinnamon powder or home made Bengali gharam masala which is simply cardamoms and cinnamon paste or powder.

Serve

TIPS:

Try quorn keema with brussels sprouts! They taste amazing and adds texture and bite too!

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