Name: Keema with Plant-Based Meat
Total time: 50 min
Cuisine: IndianAsia
Ingredients: 2 tablespoons vegetable oil; 6 black peppercorns; 4 green cardamom pods; 2 black cardamom pod; 1 cinnamon stick; 1 red onion , halved and sliced thin crosswise; 1 teaspoon grated garlic; 1 teaspoon grated fresh ginger; 12 ounces plant-based ground meat; ¾ teaspoon table salt; 2 teaspoons ground coriander; 2 teaspoons Kashmiri chile powder; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; 12 ounces tomatoes , cored and chopped; ¼ cup plain plant-based or dairy yogurt; 1 long green chile , halved lengthwise (optional); 6 tablespoons chopped fresh cilantro , divided

Keema with Plant-Based Meat

By America's Test Kitchen

Published on January 31, 2022

Time

50 minutes

Yield

Serves 4 to 6

Ingredients

2 tablespoons vegetable oil 6 black peppercorns 4 green cardamom pods 2 black cardamom pod 1 cinnamon stick 1 red onion, halved and sliced thin crosswise1 teaspoon grated garlic 1 teaspoon grated fresh ginger 12 ounces plant-based ground meat ¾ teaspoon table salt 2 teaspoons ground coriander 2 teaspoons Kashmiri chile powder ½ teaspoon ground turmeric ½ teaspoon ground cumin 12 ounces tomatoes, cored and chopped¼ cup plain plant-based or dairy yogurt 1 long green chile, halved lengthwise (optional)6 tablespoons chopped fresh cilantro, divided

Before You Begin

Kashmiri chile powder gives the keema its vivid color and subtle heat; if you can't find it, toast and grind one large guajillo chile and substitute 2 teaspoons guajillo chile powder for the Kashmiri chile powder. To toast a dried chile quickly, microwave at full power in 10-second intervals until the chile is hot to the touch, slightly darkened, and pliable. Look for black and green cardamom pods, Kashmiri chile powder, and 4- to 5-inch long Indian green chiles at Indian or Pakistani markets. Any long green chile, including jalapeño, serrano, or Thai chile, will work depending on how spicy you want the final dish to be. For a milder keema, omit the fresh chile or use only half of it. Use a rasp-style grater to grate the garlic and ginger. Serve with naan, roti, or basmati rice.

Instructions

Heat oil in medium saucepan over medium heat until shimmering. Add peppercorns, green and black cardamom pods, and cinnamon stick and cook, stirring occasionally, until fragrant, about 30 seconds. Add onion and cook, stirring occasionally, until onion is browned, 7 to 10 minutes.

Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to medium-high, add ground meat and salt, and cook, breaking up meat into very small pieces with wooden spoon, until firm crumbles form, about 3 minutes.

Add coriander, chile powder, turmeric, and cumin and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes; yogurt; and chile, if using, and cook, stirring frequently, until tomatoes release their juice and mixture begins to simmer, about 2 minutes.

Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until tomatoes have broken down and wooden spoon scraped across bottom of saucepan leaves clear trail, 12 to 18 minutes. Stir in ¼ cup cilantro and season with salt and pepper to taste. If desired, remove cinnamon stick and cardamom pods. Transfer to serving bowl, sprinkle with remaining 2 tablespoons cilantro, and serve.