Vegetarian Keema Matar with Cucumber Raita
1 tablespoon Spectrum® Canola Oil
1 medium onion
2 large garlic cloves
1 tablespoon grated ginger root
1 green chile pepper
sliced into 1/2-inch (1 cm) rounds
or to taste
¾ cup tomatoes
1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
1 pinch Pinch dried red chile peppers
2 tablespoons chopped fresh coriander
⅓ cup finely shredded or finely diced English cucumber (unpeeled)
¾ cup The Greek Gods® Plain Yogurt
2 tablespoons chopped fresh mint
2 tablespoons finely diced red onion (Optional)
¼ teaspoon ground cumin
Pinch paprika or chili powder
Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.
Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile; cook for 1 minute, stirring often.
Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.
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