Recipe - Jonathans Tempeh Mock Brahmin Keema-Matar

1 ct (8oz) tempeh
3 tablespoon Vegetable oil
2 teaspoon Cumin seeds
One fourth teaspoon Asafetida/hing
1 One half tablespoon Ground coriander
One half teaspoon Ground cardamom
One fourth teaspoon Ground ginger powder
One half teaspoon Cayenne pepper
6 tablespoon Plain yoghurt
1 cup Green peas; fresh or frozen
2/3 cup Water
2 teaspoon Paprika
1 tablespoon Grated fresh ginger
2 (up to)
3 Hot green chiles; chopped
One half teaspoon Garam masala
2 (up to)
3 tablespoon Cilantro (optional)

Jonathan's Tempeh Mock Brahmin KeemaMatar: Keema Matar is a ground beef
and pea dish native to Kashmiri in India. There is a vegetarian version,
Matar Shufta, that uses "milk fudge", milk that's been reduced to flakes. I
developed the following second vegetarian version because milk fudge is
such a pain to make and clean up. I find this recipe delicious, even though
the name sounds more like a medical experiment. It's tastes vaguely like an
Indian chorizo. It's based on a recipe by Julie Sahni.

1. Crumble the tempeh and fry it in 1 T oil until it's somewhat cooked.
Transfer to a bowl.

2. Measure the rest of the ingredients into four small glasses/bowls:

In one glass the asafetida, corriander, cardamom, ginger powder and
cayenne.

In a second glass, the cumin seed.

In a third glass or a bowl, the yoghurt.

In a fourth glass the peas, water, paprika, grated ginger and chiles.

3. Add the remaining 2 tablespoons of oil to the same pan on medium heat.
When it's hot add the cumin seeds and cook for a few seconds until they
turn dark. Take the pan off the heat, let it cool a little, then add the
spices in the first glass (asafetida, corriander, cardamom, ginger pwd,
cayenne). Shake the pan a couple seconds. Immediately add the yoghurt, a
little at a time, so it doesn't separate too much. Cook stirring on
lowmedium heat until the the fat begins to separate and the sauce looks
thick, about 4 minutes.

4. Add the cooked crumbled tempeh and distribute the spices evenly.
Immediately add the contents of fourth glass (peas, water, paprika,
ginger, chiles) and mix again. Cook over low heat uncovered to 2 minutes.
Turn off heat and add (optionally) the cilantro. Add the garam masala, 1/2
teaspoon at first. A little more if desired. Add salt to taste. Jonathan
Kandell, Tucson Arizona. JKANDELL@CCIT.ARIZONA.EDU

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