Sorry, you need to enable JavaScript to visit this website.

MASALA KEEMA ALOO

  • 60 min
  • Intermediate
  • 10
  • 10 tablespoons HARVEST GOURMET® Sensational™ Burger
  • 500 milliliters Corn oil, for frying
  • 600 grams Maris Pipers potatoes, peeled
  • 100 milliliters Corn oil
  • 30 grams Ginger, grated
  • 30 grams Long red chillies, chopped
  • 30 grams Long green chillies, chopped
  • 4.5 tablespoons Garam masala
  • 1.5 tablespoons Turmeric
  • 600 grams BUITONI Tomato Coulis
  • 20 grams MAGGI Concentrated Vegetarian Stock
  • 300 grams Frozen peas
  • 30 grams Coriander roots and stalks
  • 30 grams Coriander leaves
Preparation
1
Cut each HARVEST GOURMET® Sensational Burger patty into 6 piece. In a pot, lightly fry the patty pieces in corn oil to golden brown, set aside.
2
Cut each potato into 8 pieces, put them in a pot, cover with cold water and bring to a boil. Simmer until the potato is cooked and drain in a colander.
3
In a pot, heat up corn oil, add in ginger, both chillies, coriander roots and stalks, garam masala and turmeric in, stir-fry till fragrant.
4
Add in BUITONI Tomato Coulis, MAGGI Concentrated Vegetarian Stock, HARVEST GOURMET® Sensational Patty, peas and potatoes, simmer till the sauce thickens, stir gently.
5
Ganish with coriander leaves. Ready to serve.