INGREDIENTS
- 2 tbsp Vegetable Oil
- ½ cup Chopped Onion
- 1 tsp Ginger Garlic paste
- 1 Packet of Plantaway Chick'n Keema Masala (200 gms)
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- ½ tsp Roasted Cumin Powder
- 1 tbsp Lime juice
- Salt to taste
- 1 tbsp Chopped Coriander
- 200 gms Soft Dough
INSTRUCTIONS FOR COOKING:
We all carve for that old Indian street food, but also worry about the surrounding cooking standards. Keema has become one of the nostalgic food items which we have started relishing in various forms in today’s time. Moreover, eating same recipes everyday might not be a good option. Due to the changing lifestyles we do need to think and consume food that is good for us and for the planet.
We at plantaway, present to you that nostalgic taste of our favourite street/Irani food recipes with a planty twist. We serve you with Plant-based meats without any compromise on taste, nutritional values or ingredients.
We have picked must eat plant based chicken keema recipes for you that will make you fall in love with it and crave for more!
Chicken Keema Paratha
Serves 2
Ingredients:
- 2 tbsp Vegetable oil
- ½ cup chopped Onion
- 1 tsp Ginger Garlic paste
- 1 Packet of Plantaway Chick'n Keema masala (200 gms)
- 1 tsp Coriander powder
- 1 tsp Red Chili powder
- ½ tsp Turmeric powder
- ½ tsp Garam masala powder
- ½ tsp roasted Cumin powder
- 1 tbsp Lime juice
- Salt to taste
- 1 tbsp chopped Coriander
- 200gms soft dough
Method:
- Heat vegetable oil in a heavy-bottom pan.
- Add chopped Onion and fry till translucent. (About 2-3 mins)
- Add Ginger and Garlic paste and fry for another minute.
- Add Coriander powder, Red Chili powder, Turmeric powder, Garam masala powder, roasted Cumin powder, & Salt and saute.
- Add Plantaway Chick'n Keema masala ½ cup of water and cover the pan.
- Cook on low heat for 5 to 7 minutes. Remove the lid. Cook the Plantaway Chick'n on medium heat till it is completely dry.
- Add lime juice and fresh coriander and mix well.
For assembly:
- Make soft dough with available atta.
- Divide the dough into lemon size balls. Dust the balls with some dry flour and roll them to make a 4-inch circle.
- Keep 2 tbsp of Chick'n filling in the centre and bring the ends together.
- Dust with dry flour and roll the balls with very light hands to make a 5-6 inch circle.
- Heat a griddle. Put the paratha on the hot griddle. Flip the paratha once light brown spots appear on the bottom surface.
- Apply Plantaway spread on both sides. Fry from both sides till brown spots appear. Keep pressing using a flat ladle while frying. Serve hot with homemade Mirchi or mango Pickle.
Chicken Lasagna
Serves 4
Serves 4
Ingredients:
- 1 tsp Olive oil (for coating the baking dish)
- 9 to 12 lasagna sheets
- 2 cup Plantaway grated cheddar cheese
- 1 tsp Lemon zest
- 1/2 tbsp Kosher or Sea salt
- Fresh cracked Black pepper
- 4 cups Tomato sauce/puree
- 400 gms Plantaway Chick'n Keema masala
- 2 cups Plantaway Shredded mozzarella cheese or Plantbased cheese
Method:
- Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and set aside.
- Cook lasagna sheets until al dente.
- Rinse under cold water until cool. Lay the cooked sheets flat and set them aside.
- In a medium bowl, combine the cheddar lemon zest, salt and pepper. Set aside.
- Spread a light layer of tomato sauce on the bottom of the baking dish. Lay 3 to 4 lasagna sheets lengthwise over the sauce.
- Layer one-third of the remaining tomato sauce over the lasagna sheets, then layer half of the cheddar mixture. Layer half of the Plantaway Chick'n keema over the cheddar and then spread one-third of the mozzarella cheese. Repeat this pattern: pasta, sauce, Cheddar cheese, Plantaway Chick'n Keema and Plantaway Mozzarella cheese/Plant-based cheese. Add a final layer of lasagna sheet, then add Tomato sauce and Mozzarella cheese on top.
- Bake lasagna for about 30 minutes or until the top cheese is melted and golden.
- Remove from oven; allow to cool for about 10 to 15 minutes before serving.
Matar Keema Pav
Serves 2
Serves 2
Ingredients:
200 gms Plantaway Chicken keema masala
2 tsp Oil
1 Bay leaf
2 tsp Jeera
1 diced medium Onion
1 tsp Garlic, chopped
1 tsp Ginger, chopped
1 tbsp Plantaway spread (for cooking) + 1 Tbsp Plantaway spread (to garnish)
1 Green chilli (for cooking) + 1 Green chilli, split (to garnish)
1/2 cup Green peas
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Jeera powder
2 tsp Dhaniya powder
1 Bay leaf
2 tsp Jeera
1 diced medium Onion
1 tsp Garlic, chopped
1 tsp Ginger, chopped
1 tbsp Plantaway spread (for cooking) + 1 Tbsp Plantaway spread (to garnish)
1 Green chilli (for cooking) + 1 Green chilli, split (to garnish)
1/2 cup Green peas
1/2 tsp Turmeric powder
1 tsp Red Chilli powder
1 tsp Jeera powder
2 tsp Dhaniya powder
Salt to taste
2 Tomatoes finely chopped
2 Tomatoes finely chopped
Coriander leaves chopped for garnish
Method:
- In a pan add Oil, Bay leaf, Jeera and let them release the aroma.
- Now add chopped Onions and Green chillies. Sauté till golden brown. Remove the bay leaf.
- Add Garlic, and Ginger Sauté for 1 minute.
- Now add the masalas: Turmeric powder, Red chilli powder, Jeera powder, Dhaniya powder & Sauté.
- Add the Tomato puree and cook for 5 minutes on medium flame
- After adding ½ cup of water, cover with the lid and let the masala cook well for 7 to 10 minutes.
- Once the masala is cooked nicely add the Plantaway Chick'n Keema masala and cook it on medium heat.
- Garnish with chopped Coriander leaves & split green chilli.
- Toast the pav with Plantaway spread
- Serve hot & enjoy.
We love all our recipes, and hope you like them too :)