how to prepare vegetable keema?

Answer 1

1 serving spoon veg. oil (preferably ground nut)
2 large red onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
4 green chilies whole with a slit
2 large tomatoes chopped
1 cup tomato puree
1/2 cup coriander leaves, chopped
Spices
1/2 tsp cumin seeds powder
1 tsp turmeric powder
1 tsp chili powder
1 tsp coriander seeds powder
1 tsp garam masala powder
Vegetables
2 capsicum made into small pieces
1 cup cauliflower florets
1 cup french beans pieces
1 cup grated paneer (optional
2 potatoes grated and fried crisp

Heat oil in a wok or big frying pan
add Ginger/garlic and stir fry for 30 seconds
add green chili and chopped onion and continue frying till onion turns golden brown.
add tomatoes and tomato puree and half coriander leaves and continue cooking till tomatoes become soft
add all the spices and stir fry till oil leaves the mix
add all the vegetables except potatoes and stir fry or further two minutes. Add 1/2 cup water and cook covered for 5 minutes or till vegetables are done.
if using, mix in grated paneer at this stage
Serve in a dish, garnish with fried potatoes and remaining coriander leaves.

Answer 2

3 potatoes
1 carrot
1/4 cup peas
3 tablespoon corn flour
garam masala
mint, finely chopped
red chile powder
1/2 onion, finely chopped
3 green chiles, finely chopped
bread crumbs
oil for frying
salt

Boil potatoes, peas, carrot and mash together.

Mix corn flour, a pinch of garam masala, salt (to taste), red chile powder (to taste), green chilies, mint and onion with the mashed vegetables. Add a little oil and water and roll into balls.

Roll in the bread crumbs and fry in oil.

Answer 3

VEGETABLE KEEMA RECIPE

Ingredients:


1/4 cup cooking oil (tel)
Salt to taste (namak)
2 tblsp red chili powder
2 tblsp cumin seeds
1 large potato (aloo), cut into medium chunks
3 cup green peas (matar)
1 big size onion (pyaj)
11/2 tsp garam masala powder
1 bay leaf (tej patta)
1 tblsp coriander powder
1 tblsp curry powder
11/2 inch ginger
1 tbsp ghee
3 cloves garlic (lahsun)
3/4 cup tomato (tamatar) puree
2 cup water
1 tsp turmeric (haldi) powder
1 tblsp mustard seeds (raai)
1 green chilly

How to make vegetable keema:


Grind onion, green chili, ginger, and garlic in a food processor.
Keep it aside.
Grind the peas to a coarse mix in a food processor.
Keep it aside.
In a non stick pot heat up half the oil, stir fry the peas mix until lightly brown and dry, about 15-20 minutes on medium heat.
Take off from heat.
In the same pot heat up rest of the oil, mix in the bay leaf and 1 tbsp cumin, pour out the onion mix and stir fry 10 minutes on medium high flame heat.
Mix in all the dry masala (reserve 1tbsp red chili powder) and stir fry until oil separates from the mix.
Put the potatoes and stir fry for another 5 minutes, mix in tomato puree and salt.
Pour in 2 cups of water.
When boiling, mix in the peas and stir until there are no lumps.
Simmer (boil slowly at low temperature) for 1/2 hour on very low heat.
Just before serving, in a small pot heat up the ghee, when hot, mix in cumin, red chili powder and mustard seeds, when chilies brown, mix in to the dish.
Serve hot with rice and roti.

http://www.indianrelish.com/mix-vegetable/vegetable-keema.html

Answer 4

You can make veg kheema using soya granules in place of the real kheema.

You can pick up any kheema recipe and substitute the non veg kheema with Nutrela or any other soya granules. Before using these garnules, you have to soak them in water for 15 minutes and squeeze them to remove water. These instructions are also printed on the carton.

Tastes like authentic kheema!

Answer 5

Very easy. Purchase some nice vegetables, wash it nicely. Chop it very fine. Cook vegetables, add a spicy gravy to it and your vegetable kheema is ready..