Recipe from Chef Mohammad Amir Qureshi, Sous Chef at Spice Terrace, JW Mariott Hotel Bengaluru

(Vegetarian reinterpretation of Mutton Keema Matar)

Keema Matar is one of those dishes that instantly feels like home in Punjab. The idea was to keep the soul of Keema Matar intact while making it more inclusive. For a vegetarian version, we use raw jackfruit because of its naturally fibrous texture, which closely resembles minced meat. By combining it with mushrooms and slow-cooked spices, we’re able to build the same depth and richness. The idea is to keep the flavors honest and nostalgic, while making the dish more accessible to guests who prefer plant-based options. It’s a balance of tradition and progression, where the dish evolves, but its identity remains unchanged.

For Kathal Keema

Ingredients:

1. Raw jackfruit (kathal), cleaned & finely chopped – 500 g
2. Button mushrooms, finely chopped – 150 g
3. Green peas (matar) – 120 g
4. Onions, finely chopped – 250 g (≈2 large)
5. Tomatoes, finely chopped / crushed – 200 g (≈2 medium)
6. Ginger-garlic paste – 2 tbsp
7. Green chillies, chopped – 2 nos
8. Cumin seeds – 1 tsp
9. Turmeric powder – ½ tsp
10. Coriander powder – 2 tsp
11. Red chilli powder – 1 tsp
12. Garam masala – 1 tsp
13. Anardana powder – 1 tsp
14. Kasuri methi – 1 tsp (crushed)
15. Mustard oil – 1 tbsp
16. Thick vegetable stock / water – 150 ml
17. Fresh coriander (with stems), chopped – 3 tbsp
18. Lemon juice – 1 tbsp
19. Salt – to taste

Khasta Kulcha 

Ingredients: 

1. Maida – 300 g
2. Curd – 3 tbsp
3. Baking powder – ½ tsp
4. Baking soda – ¼ tsp
5. Sugar – 1 tsp
6. Salt – 1 tsp
7. Oil – 1 tbsp
8. Water / milk – to knead (~120–140 ml)

Method: 

• Pressure cook chopped kathal with salt for 1 whistle OR parboil for 8–10 mins.
• Drain completely, cool, and lightly crush/pulse to get a keema-like texture (not paste)
• Heat mustard oil till slightly smoking and add cumin seeds.
• As soon as it crackles, add onions & cook it till deep golden brown (bhuna stage). Later add ginger-garlic & green chili, sauté it for a while.
• Add tomato puree & cook till oil separates properly.
• Add all powdered spices (except garam masala & anardana). Bhuno till masala is thick, aromatic, and slightly caramelized.
• Add chopped mushrooms, cook till moisture reduces. Then add kathal & peas, stir it well with the mushrooms and add vegetable stock (don’t make it watery). Cook covered on low flame for 12–15 mins. Stir occasionally to avoid sticking.
• Now, add garam masala, anardana & kasuri methi. Finish with coriander stems & lemon juice.
• For kulcha dough, mix all ingredients & knead into soft dough. Rest covered for 1.5–2 hours.
• Divide dough into 4 balls & roll slightly thick (not like roti). Optional: add onion, coriander, kalonji topping to give an intense flavor to it.
• Now, stick in tondoor and cook till charred spots. For Home, cook on hot tawa, flip & finish on direct flame. Apply butter/ghee.