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.
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
Ingredients
- 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
Preparation
- Soak soya in water and add ¼ tsp of salt for at least 20 minutes.
- Take a kadai, and heat ghee in it.
- Add soya mince and sauté it for about 3-4 minutes
- Now, add red chilli powder, turmeric powder, coriander powder, garam masala in curd and mix really well.
- Then, add the mixture in the keema and cook well
- Next, add soaked masoor dal and cook for about 4-5 minutes
- And then add minced cauliflower, ghee and sauté them properly.
- Now again, add red chilli powder, coriander powder and salt in curd and mix well.
- Then add the mixture in the keema, cook it properly and keep aside.
For tempering
- In a pan, heat ghee, add cumin seeds and asafoetida to it.
- Now, add red chilli powder, coriander powder, garam masala, clove cinnamon, cardamom and little water to it.
- Next, add fresh tomato puree, green chilli and cook till the oil comes on top
- 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.