Veg Keema Masala
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 4-5 people
Ingredients:
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
CAULIFLOWER | फूलगोभी 1/2 SMALL SIZED. (FLORETS)
GREEN PEAS | मटर 1/3 CUP
CARROT | गाजर 2 MEDIUM SIZED.
CAPSICUM | शिमला मिर्च 1 LARGE.
FRENCH BEANS | फ्रेंच बीन्स 10-12 NOS.
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
ONION | प्याज़ 4 NOS. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 2 TBSP
HOT WATER | गरम पानी A SPLASH
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
HOT WATER | गरम पानी A SPLASH
TOMATO PUREE | टमाटर की प्यूरी OF 3 TOMATOES
SALT | नमक TO TASTE
CASHEW PASTE | काजू की पेस्ट OF 12-15 BOILED CHASEWS (OPTIONAL)
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH GARAM MASALA A PINCH
GINGER | अदरक 1 INCH (JULIENNE)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Bring water to a roaring boil in a stock pot, add salt & turmeric powder, then add cauliflower & green peas, boil for 3-4 minutes then strain the cauliflower & green peas using a spider, transfer it into a bowl & cool it down.
Once cooled transfer the boiled cauliflower & green peas into a chopper & chop it coarsely.
Transfer the chopped cauliflower into a bowl, then add carrot, capsicum & french beans, chop them coarsely as well.
Set a large deep pan or kadhai over high flame, add ghee into it once it gets hot & let the ghee heat up as well.
Then add cumin seeds, let them crackle a bit & add the onions, stir well & cook the onion over high flame until the turn light golden brown.
Further add the ginger garlic chilli paste, stir & cook until the onions turn golden brown.
Lower the flame & add all the powdered spices, stir & immediately add hot water so that the spices don’t burn, cook the masala over high flame again for a few minutes.
Add the tomato along with salt, stir well & cook until the ghee gets separated.
Then add cashew paste & cook similarly until the ghee gets separated, keep adding splashes of hot water if the gravy gets too dry.
Once the gravy is cooked adjust it’s consistency by adding hot water then add the chopped veggies & mix well, add more hot water if required.
Cook the veggies in the gravy for 7-8 minutes, it’s consistency should be semi thick.
Once cooked, taste & adjust salt if required & add all the remaining finishing ingredients, stir well.
Your veg keema masala is ready.
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Intro 0:00
Boiling & chopping 1:09
Masala 3:02
Plating 7:03
Outro 7:50