Veg Kheema Masala | How to make Veg Kheema Masala Recipe

Gravy Curries

Veg Kheema Masala | How to make Veg Kheema Masala Recipe- This recipe is very popular in Punjabi restaurants where it is fondly eaten with Rotis. This is also a variation of Mixed Vegetable Curry but looks different and has a different taste. The Vegetables are minced into tiny pieces, hence it is called Veg Kheema Masala (Minced Vegetable Curry) and goes with Rotis as well as Puris.

Even children who make a lot of fuss about food also eat this without a complaint, relishing it. This does not have a North Indian flavor but suits South Indian palates with a strong taste and flavour.

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Tips

• It is really taste if you mince every vegetable into as thin pieces as possible.

• Usually, restaurant curries have Cashew Paste in them. It gives a smooth, thick balanced gravy. You could dispense with it but then the curry would be a little thin in consistency.

• In place of Cashews, you could also use soaked Musk Melon seeds, Almonds, Roasted Peanuts, Soaked Poppy Seeds also. Or you could use half of each too.

• Since I used Frozen peas for this recipe, I added them at the very end. In case you are using fresh peas, they will cook nicely if you soak them in hot water for 30 minutes and then add them to the pan along with Capsicum.

• Kashmiri Mirchi Powder adds a beautiful colour. Those who do not have the Kashmiri Mirchi powder can use regular Mirchi Powder, but a little less in quantity.

• Ghee (Clarified Butter) can be used instead of Butter.

• If you want the curry to have a restaurant-like taste, then you have to use fresh cream at the end. Those who do not have fresh cream can use the cream of milk.

• If you like, you could add some grated Paneer also to the curry.