Punjab x Greece
Keema matar moussaka
Keema matar, layered and topped like it has somewhere fancy to be.
110 minTime
26 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original461kcalsame
26 gproteinsame
7 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Brush the brinjal slices with 2 tbsp oil, season and roast in the oven at 220°C for 20 minutes, turning once.
- 2Heat the remaining oil on medium heat. Add the bay leaf and onion for 6 minutes, then ginger garlic paste for 1 minute. Add the mince and cook 8 minutes, breaking it up, until no pink remains.
- 3Stir in the spices, tomato puree and salt and simmer 10 minutes. Add the peas for the last 5 minutes.
- 4Melt the 3 tbsp butter on medium heat. Stir in the 1/3 cup maida for 1 minute. Whisk in the 2 cups milk in 4 parts. Cook 5 to 6 minutes until thick. Off the heat add the nutmeg, salt, half the parmesan and the egg.
- 5Layer half the brinjal in a baking dish, then the keema, the rest of the brinjal and the béchamel. Scatter the remaining parmesan. Bake in the oven at 180°C for 35 to 40 minutes.
- 6Rest 20 minutes before cutting.
Serve it like this
Cut a clean square and lift it so the layers show. Set it on a plate with a spoon of minty kachumber and a dusting of chilli on top.
