Veg Keema In 30 Minutes

Veg Keema
Via: Envato

The veg keema is a vegetarian dish where keema means minced. It is a really good source of protein for people who do not eat non-veg.

The vegetable keema masala can be served with rotis, naan or even plain bread or Indian pav-buns. This can also be a side dish accompanied by a dal-rice combo. This veg keema recipe is a good breakfast, brunch or tiffin option.

Via: Envato

Per bowl of veg keema contains 117 calories:

  • Fat 7 g
  • Sodium 1372 mg
  • Potassium 229 mg
  • Carbohydrates 8 g
  • Fibre 2 g
  • Sugar 2 g
  • Protein 4 g
Prepare time: 10 min
Cook: 20 min
Ready in: 30 min


Via: Envato
  • 2 tbsp Oil
  • 4 tbsp Ghee
  • 1 ½ cup Soya mince, Soaked
  • Salt to taste
  • ¾ cup Masoor dal, Soaked
  • ½ cup Cauliflower
  • 2 tbsp Ghee

For first curd paste

  • ½ cup Curd
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric
  • 1 tsp Coriander powder
  • ½ tsp Garam masala

For second curd paste

  • ¼ cup Curd
  • Salt to taste
  • ½ tsp Red chilli powder
  • ½ tsp Coriander powder

For Tempering

  • 2 tbsp Ghee
  • ½ tsp Cumin seeds
  • ¼ tsp Asafoetida
  • ½ tsp Red chilli powder
  • 1 tsp Coriander powder
  • ¼ tsp Garam masala
  • 2-3 Clove
  • 1-2 Cardamom
  • 1-inch Cinnamon stick
  • ⅓ cup of water
  • ½ cup Fresh tomato puree
  • 2-3 Green chilli, chopped

For garnish

  • 2 tbsp Fresh coriander leaves, chopped


Via: Envato
  1. Soak soya in water and add  ¼ tsp of salt for at least 20 minutes.
  2. Take a kadai, and heat ghee in it.
  3. Add soya mince and sauté it  for about 3-4 minutes
  4. Now, add red chilli powder, turmeric powder, coriander powder, garam masala in curd and mix really well.
  5. Then, add the mixture in the keema and cook well
  6. Next,  add soaked masoor dal and cook for about 4-5 minutes
  7. And then add minced cauliflower, ghee and sauté them properly.
  8. Now again, add red chilli powder, coriander powder and salt in curd and mix well.
  9. Then add the mixture in the keema, cook it properly and keep aside.

For tempering

  1. In a pan, heat ghee, add cumin seeds and asafoetida to it.
  2. Now,  add red chilli powder, coriander powder, garam masala, clove cinnamon, cardamom and little water to it.
  3. Next, add fresh tomato puree, green chilli and cook till the oil comes on top
  4. Then add the prepared keema mixture in tempering and cook for almost 3-4 minutes.

Garnish with fresh coriander leaves and serve hot with pav.