Qeema Matar Masala with Rash (Spiced Minced Meat or Tofu with Peas)
A traditional Indian dish with vegan and meat options
The Tradition Kitchens community voted on three different dishes for Rash to teach, and Qeema Matar Masala came out on top! Qeema Matar Masala is flavored with various spices, and complimented with peas, coriander, and lemon juice. The dish is native to Northern India and Pakistan. Don’t worry vegans and vegetarians - Rash will also be demonstrating how to make this dish vegan!
Take a look at Rash's bio:
“I have had a lifelong affair with food - starting with my origins in Northern Borneo coupled with my South Asian heritage and South East Asian roots. I grew up surrounded by food lovers and with influences ranging from up in Punjab and across to Sulawesi - and that was just at home! By age 16, I was fortunate to have travelled most of the world which only added to my culinary tapestry - and continues to.
My mission is to demystify the art and alchemy of all things culinary! I believe that when we learn and practice the fundamentals properly, we'll be in the best position to elevate absolutely anything we create, at our pace, and to our liking and taste!
I currently reside in Australia and while I am not a chef by profession, I am committed to becoming informally what I term "An Acquired Chef" with the intention to contribute to all those who stand to benefit from my repertoire. Food is love, love to cook, cook with love, love to feed.”
This was an excellent session! I was wondering if the tablespoon referred to in the recipe is a US/UK/Canadian tablespoon (equal to 3 teaspoons) or an Australian tablespoon (equal to 4 teaspoons), where 1 teaspoon is (approximately for the US) 5 mL (for a total respectively 15 mL or 20 mL)?