Ingredients with Measurements:
- 2 cups cooked green peas
- 2 cups cooked cauliflower florets
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon ginger-garlic paste
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/2 cup chopped bell pepper
- 1/2 cup chopped cilantro
- Salt to taste
- 4 naan breads
Special Equipment Needed:
- Large skillet
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the cumin seeds and sauté for 1 minute.
3. Add the onion, bell pepper, and ginger-garlic paste and sauté for 3 minutes.
4. Add the cauliflower and green peas and sauté for 5 minutes.
5. Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste and mix well.
6. Add the chopped tomato and cook for 2 minutes.
7. Add the chopped cilantro and mix well.
8. Preheat the oven to 350°F.
9. Place the naan breads on a baking sheet and bake for 10 minutes.
10. Remove the naan breads from the oven and top with the vegetable keema.
11. Bake for an additional 10 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information:
Calories: 250
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 250mg
Carbohydrates: 36g
Fiber: 6g
Sugar: 5g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Cumin seeds can be substituted with mustard seeds.
- Coriander powder can be substituted with garam masala.
- Red chili powder can be substituted with paprika.
- Ginger-garlic paste can be substituted with freshly grated ginger and garlic.
Variations:
- The vegetables can be substituted with other vegetables such as potatoes, carrots, and mushrooms.
- The naan breads can be substituted with other types of flatbreads such as roti or chapati.
Tips and Tricks:
- The vegetables should be cooked until they are tender but still have a bite.
- The naan breads should be cooked until they are lightly golden and crisp.
Storage Instructions:
The vegetable keema can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The vegetable keema can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
The vegetable keema naan can be served with a side of raita or chutney.
Garnishes:
The vegetable keema naan can be garnished with chopped cilantro, diced onion, and a sprinkle of chaat masala.
Pairings:
The vegetable keema naan pairs well with a side of dal or curried vegetables.
Suggested Side Dishes:
- Dal
- Curried vegetables
- Raita
- Chutney
Troubleshooting Advice:
- If the vegetables are not cooked through, cover the skillet and cook for an additional 5 minutes.
- If the naan breads are not cooked through, bake for an additional 5 minutes.
Food Safety Advice:
- The vegetable keema should be cooked until it is heated through.
- The naan breads should be cooked until they are lightly golden and crisp.
Food History:
Naan is a type of flatbread that originated in the Indian subcontinent. It is traditionally cooked in a tandoor oven, but can also be cooked in a skillet or oven.
Flavor Profiles:
The vegetable keema naan has a savory flavor with a hint of spice from the red chili powder.
Serving Suggestions:
The vegetable keema naan can be served as a main dish or as a side dish.
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Region: Indian