Michelin Star Recipes: Khubani Soya Keema

Michelin Star Recipes: Khubani Soya Keema

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Chef: Rohit Ghai In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen. In this episode Chef Rohit teaches you how to make Khubani Soya Keema. In English Khubani means 'apricot', and so this is a delicious vegetarian option for your Indian cooking. This is an easy, home-style recipe that you can prep ahead of time, ensuring that your kitchen is a stress free environment whilst still providing top quality food. About Chef Rohit Ghai: Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups. Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir. Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Khubani Soya Keema

Ingredients

  • 150g Soya mince
  • 4tbsp Oil
  • 4x Cloves
  • 4x Green cardamom, crushed
  • 1x Small piece of cinnamon
  • 1x Black cardamom
  • 2x Cay leaves
  • 150g Onions, finely chopped
  • 1tbsp Ginger paste
  • 1tbsp Garlic paste
  • 100g Chopped tomatoes
  • Salt to taste
  • 1tbsp Coriander powder
  • 1tsp Turmeric powder
  • 1tsp Cumin powder
  • 1tbsp Garam Masala
  • 8-10x Apricot cut into small pieces
  • ½tsp Chili powder
  • 1tsp Kashmiri chili powder
  • 1tbsp Dry fenugreek leaves
  • 20g Double cream
  • 1x Handful of chopped coriander leaves

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