Veg Kheema Masala | How to make Veg Kheema Masala Recipe

25 mins Main Course

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.

Veg Kheema Masala | How to make Veg Kheema Masala Recipe - Recipe Video

Veg Kheema Masala | How to make Veg Kheema Masala Recipe

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4

Ingredients

  • 1/2 cup Chopped Capsicum
  • 1/4 cup Frozen Peas
  • 1/2 cup Grated Carrot
  • 1/2 cup Chopped French beans
  • 1/2 cup Thinly chopped Onions
  • 3 Tomatoes Ground to a paste
  • 2 Green Chillies Chopped
  • 2 tbsps Coriander
  • 2 tsps Chilli Powder
  • 1 tsp Dry Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Kashmiri Mirchi Powder
  • Salt
  • 1 tsp Cumin Seeds
  • 1 tbsp Ginger Garlic Paste
  • 2 tsps Grated Garlic
  • 2 tsps Cashew Paste
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 1 tsp Fresh Cream
  • 2 tbsps Oil
  • 1 tbsp Butter
  • 2 tsps Ghee
  • 250 ml Water

Instructions

  1. Heat Oil and Butter and fry Cumin seeds, Grated Garlic, and Grated Green Chillies.
  2. Add thinly chopped onions and fry until the onions turn golden.
  3. Add Salt, Mirchi Powder, Cumin Powder, Coriander Powder, Garam Masala, Kashmir Chilli Powder, and Capsicum pieces and fry for two minutes.
  4. Add Tomato Paste and fry until the raw Tomato smell is gone.
  5. Then add grated Carrot, French Beans, and fry until the vegetables get cooked.
  6. Add Frozen peas now and fry for another 3 minutes. Add water and Cashew paste and mix well. Wait for the curry to come together and the oil floats on medium flame.
  7. Add chopped Green Coriander, Fresh Cream, Ghee and crushed Kasuri methi, mix well. Cook for another 3 minutes and remove from fire.

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