Kheema, in the Indian context, refers to minced meat. I stumbled upon this recipe in a rather strange way. Tempeh has become some sort of a rage in India. I have heard of it, but did not really know much about it. Many friends, however, were raving about it. When I was in an organic shop last week, I happened upon this product and decided to try it. So, I bought two packets – unflavoured and Chettinad (there are several Chettinad recipes in this blog). Having bought these packets, I did not have the slightest clue about how to prepare them. So, I visited the site of the manufacturer and found some recipes. The recipe associated with Chettinad was kheema. I have heard of the name kheema, but never ever tried it. Since this was a version using tempeh, I decided to go ahead. It was only then that it dawned upon me that tempeh is primarily a meat replacer. The kheema turned out very well and everyone really enjoyed the dish. Here goes the recipe, courtesy Hello Tempayy.

Ingredients
200 gms Chettinad tempeh cubes
1/2 cup green peas
1 tsp cumin powder (jeera powder, jeeraga podi)
3 green cardamoms (hari elaichi, elakkai)
1 black cardamom (badi elaichi, kaatu elakkai)
3 cloves (laung, kirambu)
2″ piece cinnamon (dalchini, pattai)
2 bay leaves (tej patta, brinji elai)
3 medium sized onions, chopped
2 tbsp ginger paste
1 tbsp garlic paste
2 medium sized tomatoes, chopped
1 1/2 tsp red chili powder
1/4 tsp turmeric powder (haldi, manjal podi)
1 tbsp cumin powder (jeera powder, jeeraga podi)
1 tbsp coriander powder (dhania powder, kothamalli podi)
Unrefined salt to taste
1 tbsp garam masala powder
2 tbsp chopped coriander leaves
Method
Mince the tempeh using a chopper or by hand
Set aside
Fill a pan with water and add salt
Set it to boil
Add the peas and boil for 5 minutes or till almost done
Refresh in cold water
Drain and set aside
Heat a thick-bottomed pan and add green and black cardamoms, bay leaves, cloves and cinnamon
Roast briefly
Add onions and cook on medium heat till they turn golden brown, stirring occasionally (sprinkle a little water if the onions start to burn)
Add the tomatoes and cook till mushy
Add the minced tempeh and cook on high heat for 3-4 minutes, stirring continuously
Reduce heat to medium and stir in 1/2 cup water
Cook covered till the mixture thickens, stirring occasionally
Add red chili powder, turmeric powder, coriander powder, cumin powder, salt and the boiled peas
Mix well
Cover and cook on high heat for a couple of minutes till all the moisture has evaporated
Remove from flame and sprinkle garam masala powder
Garnish with coriander leaves
Serve hot with steamed red/brown/millet rice or Indian flat breads
Enjoy!