MASALA KEEMA ALOO
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10 tablespoons HARVEST GOURMET® Sensational™ Burger
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500 milliliters Corn oil, for frying
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600 grams Maris Pipers potatoes, peeled
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100 milliliters Corn oil
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30 grams Ginger, grated
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30 grams Long red chillies, chopped
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30 grams Long green chillies, chopped
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4.5 tablespoons Garam masala
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1.5 tablespoons Turmeric
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600 grams BUITONI Tomato Coulis
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20 grams MAGGI Concentrated Vegetarian Stock
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300 grams Frozen peas
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30 grams Coriander roots and stalks
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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.
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