Tandoori-Style Tempeh and Sprouted Lobia Power-Keema
Tandoori-Style Tempeh and Sprouted Lobia Power-Keema — a fitness-focused recipe with full nutritional breakdown.
The Preparation
Step 1
Heat the oil in a heavy-bottomed pan (Kadhai). Add cumin seeds and let them splutter.
Step 2
Add the finely chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Step 3
Pour in the tomato puree along with turmeric, red chili powder, coriander powder, and salt. Cook until the oil begins to separate from the masala.
Step 4
Add the crumbled tempeh and the steamed sprouted lobia to the pan. Mix well to ensure the proteins are thoroughly coated with the spice base.
Step 5
Splash about 1/4 cup of water, cover the pan, and simmer on low heat for 8-10 minutes to allow the flavors to penetrate the tempeh.
Step 6
Sprinkle garam masala and crush the kasuri methi between your palms before adding it to the dish.
Step 7
Garnish with a generous amount of fresh coriander and ginger juliennes. Serve hot with ragi roti or as a high-protein standalone bowl.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 415 kcal |
| Protein | 32g |
| Carbs | 36g |
| Fat | 14g |
| Fiber | 11g |
| Sugar | 5g |
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