Want to enjoy the famous, hot and sizzling Keema Roll
without thinking about fats and cholesterol?
Well then this recipe is all you need.
Hey, guys this is me, the Bombay Chef Varun Inamdar and welcome to "Get Curried."
Well, today, I'm going to show you Mumbai's famous Keema Roll
using Plant Based Keema from Blue Tribe.
Well, I've tried this plant based Keema by Blue Tribe already
and it contains textured soy protein and you must try this too.
But before beginning the recipe what is important to note here is
we need to bring it out of the freezer,
and keep it in the refrigerator for at least 45 minutes to an hour
so that this thaws completely.
It is juicy, it is succulent
and it absorbs all the flavours and spices beautifully well.
It's also high in protein with zero fat. Isn't it amazing?
Now let's dive in straight to the recipe.
Let's begin with heating a wok on medium flame
and adding in some vegetable oil.
Well, since, I'm making a filling for the roll the oil needs to be moderate or less.
You do not want the roll to get slodged with oil.
While the oil is heating up, let's quickly chop an Onion.
You can slice it, dice it, finely chop it, choice is completely yours.
If you like that bite in a roll you can just roughly chop the onions.
The onions are chopped and ready.
Let's add this straight into the hot oil.
Let's sauté this on medium flame for at least 2-3 minutes
so that the onions become translucent.
What I'm also doing is I'm not actually adding in any
whole spices or Garam Masala at this stage
because I do not want surprises in the mouth while eating, of course, the roll.
Now how do you make do with something like this?
All you can do is increase the powdered Garam Masala?
Which of course I'm going to show you how and when.
While the onions are getting cooked let me also quickly chop a Tomato.
The onions are now translucent.
Let's add in crushed Ginger-Garlic and Green Chillies.
Let's cook this till the raw flavour of the Ginger-Garlic goes away.
Time to now add in some powder spices.
Beginning with Red Chilli Powder.
Now, since, I've already added Green Chillies for spice
this chilli is purely to bring in that beautiful colour on the Keema.
With this Garam Masala Powder.
Like I said, a little more because you have not used whole spices here.
And finally, last but not the least, Turmeric Powder.
Let's mix this well.
And after sautéing for a minute or so I'm going to add in the Tomato.
Let's stir fry the tomatoes on high flame or at least a minute or so
While, doing this I'm also going to add in Salt as required.
The Salt will ensure that the tomatoes also kind of mush up
and bring in that beautiful texture for the Keema.
Our masala has beautifully fried and ready.
At this stage, let me add in the hero of this recipe
and that is the Plant Based Mutton Keema by Blue Tribe.
Let's increase the flame, and pan-fry this for at least a minute or so.
Once this is pan fried.
Let's add in the boiled Green Peas.
Let's mix all of this well
and then I'm going to divide this Keema into two parts,
The first one, of course, remains as it is, red in colour.
The second one will have some spinach and become green in colour.
Let's keep this aside.
Like I said earlier, let's add in some Blanched Spinach.
The whole idea here is to make two different coloured Keemas here.
The spinach is already blanched and puréed so it need not need more cooking time.
Just ensured that this is sautéd on high flame like a minute or so
and with this your second Keema is also done and ready.
Let's transfer this in a bowl.
Our plant based Mutton Keema is done and ready.
Now let's start assembling this.
For this, of course, you need a hot dog roll
which I'm going to cut like that,
well, I personally prefer scooping the top out rather then just giving it a gash.
Well, this way like I said there is more room for filling
and this stock can be used of course for Croutons or Bread Crumbs.
Let's move on to adding some Mayonnaise in every hot dog.
Let's move on to placing some Cos or Romaine lettuce
I'm just going to snip off the spine of the lettuce.
Let's move on to generously adding in the spinach Keema here first.
Let's add in the other prepared Keema as well.
And finally let's top this up with some more Mayonnaise.
The famous "Mumbai Keema Roll" is ready,
and its absolutely easy and now you can make it
with Blue Tribe's Plant Based Mutton Keema.
This way you can have a healthier option for our planet too.
As plant based meat has lower carbon footprint than regular meat.
You should all try this at home and I'll see you next time.
Bye for now.