Chettinad Tempayy Keema Matar

Chettinad Tempayy Keema Matar

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  • Prep Time 15 mins
  • Cooking Time 40 mins
  • Serves 4


  • 200 g

    Chettinad Tempayy cubes

  • 1/2 cup

    Green Peas

  • 3 tbsp


  • 1 Tsp

    Jeera powder

  • 3 nos

    Green cardamoms

  • 1 nos

    Black cardamoms

  • 3 nos


  • 2 inch


  • 2 nos

    Bay leaves

  • 3 medium

    Onions chopped

  • 2 tbsp

    Ginger paste

  • 1 tbsp

    Garlic paste

  • 2 medium

    Tomatoes chopped

  • 1 1/2 tsp

    Red chilli powder

  • 1/4 tsp

    Turmeric powder

  • 1 tbsp

    Cumin powder

  • 1 tbsp

    Coriander powder

  • To Taste


  • 1 tbsp

    Garam masala powder

  • 2 tbsp

    Fresh coriander leaves chopped

  • 2 tbsp


  • 8 nos



  1. Mince Chettinad Tempayy using a knife or chopper or by hand.

  2. Boil green peas in salted boiling water for five minutes or till almost cooked.

  3. Refresh in cold water.

  4. Drain and leave aside.


  1. Heat oil in a thick-bottomed pan, add green and black cardamoms, cloves, cinnamon, and bay leaves. Stir-fry briefly.

  2. Add onions and cook on medium heat, stirring continuously till they turn golden brown. Add ginger paste and garlic paste and stir briefly.

  3. Add tomato and cook till oil starts separating from the masala. Add minced Chettinad Tempayy and cook on high heat for three to four minutes, stirring continuously.

  4. Reduce heat, stir in half a cup of water, and cook covered till the mixture thickens. Stir occasionally.

  5. Add red chilli powder, turmeric powder, cumin powder, coriander powder, salt and boiled green peas. Mix well.

  6. Cook on high heat for couple of minutes or till the mince is quite dry. Sprinkle garam masala powder and garnish with coriander leaves.

  7. Heat butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.

  8. Enjoy Chettinad Keema Patar with some hot pan-fried pavs.


Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. ...

Tempeh is plant-based, dairy-free, and gluten-free, with 19 grams of protein per 100 grams and only 1.6 grams of net carbs.

It has a mild nutty flavour and a slightly spongy, solid texture. Because the tempeh cubes absorb flavours well , we recommend seasoning even the flavoured cubes if you want the flavour to pop.

Thanks to the porous nature of tempeh, it absorbs the flavours of whatever it's mixed with and helps make a tempeh biryani that is quick to cook yet packs a savoury punch.

If you want the original taste of biryani but want to make it at home, we are here with a quick vegetarian biryani recipe for you to savour at lunch or at dinner!

Get yourself ready for a quick tempeh lunch today and smash your nutrition goals!