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Vegan Yam Keema and Peas
Yam is a great and underutilised meat replacer. Try this delicious plant-based keema and never miss eating animal meat again!
Preparation
Prep Time
10 Minutes
Cook Time
60 Minutes
Total Time
1 Hour 10 Minutes
Ingredients
250gms Grated Yam (aka Jimikand/ Elephant Foot Yam)
100g Boiled green peas
2 Tbsp Oil
2 Medium sized, finely chopped onions
3 Medium sized tomatoes, pureed
2-3 Green Chillies, finely chopped
3-4 Chopped Coriander Leaves
1⁄2 tsp Salt
1⁄2 tsp Red Chilli Powder
1⁄4 tsp Turmeric powder
2 tsp Coriander Powder (Dhaniya powder)
3⁄4 tsp Garam Masala (mix of whole spices)
1⁄2 tsp Cumin Seeds (Jeera)
1 tbsp Ginger-garlic paste
Method:
1) Heat a frying pan, add oil and grated yam to it and fry lightly on medium flame. You could add some salt to avoid sticking to the base.
2) Fry till they are brown in colour.
3) Place a wok (karahi), add oil and let it heat up for 30 seconds.
4) Add cumin seeds and let them roast for a few seconds and then add ginger garlic paste and stir.
5) Add chopped onions to the pan and fry till light brown in colour.
6) Once the onions change colour, add salt, turmeric powder, chilli powder and coriander
powder to the wok.
7) Add pureed tomato paste and boiled peas to the onion spice mix, cover the lid and keep
the flame on low.
8) Now add the fried yam into the wok.
9) It is preferred that you cook both the tomato paste, and the yam simultaneously. As yam takes more time to fry, you could perhaps start with the latter.
10) Now, cover the lid and let it cook for at least 30 minutes. Keep stirring in between and add oil only if required.
11) Once the oil separates, add half a teaspoon of garam masala and let it cook for another 5 minutes.
12) Pour it into a bowl, garnish it with some coriander leaves and voila! Serve hot alongside some classic pav (bread bun) or even homemade chapati (whole wheat flour bread).
Vegan Yam Keema (Left), Jackfruit Rogan Josh (Right)
Read: Crispy, Gluten-free Yam Cutlets
Read More: Vegan Rogan Josh
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