Veg Kheema Masala Recipe | Mix Veg Dhaba Style | वेज कीमा मसाला | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Boil water with salt and turmeric in a stock pot. Add the cauliflower and green peas and boil for 3-4 minutes, then lift them out with a spider into a bowl to cool.
2. Chop the cooled cauliflower and peas coarsely. Transfer to a bowl and coarsely chop the carrot, capsicum and french beans, then add them to the bowl.
3. Heat the ghee in a large deep pan or kadhai over high heat. Add the cumin seeds and let them crackle, then add the onions and cook over high heat until light golden brown.
4. Stir in the ginger garlic green chilli paste and cook until the onions turn golden brown.
5. Lower the heat and add all the powdered spices. Stir and immediately add hot water so they don't burn, then cook the masala over high heat for a few minutes.
6. Add the tomato purée and salt, stir, and cook until the ghee separates. Add the cashew paste, if using, and cook the same way until the ghee separates again, adding splashes of hot water if the gravy gets too dry.
7. Once the gravy is cooked, add hot water to adjust its consistency, then add the chopped vegetables and mix well, adding more hot water if needed.
8. Cook the vegetables in the gravy for 7-8 minutes until the consistency is semi-thick.
9. Taste and adjust the salt if needed, then stir in the remaining finishing ingredients: roasted kasuri methi powder, garam masala, ginger julienne, sliced green chillies and chopped fresh coriander.

Summarized from Your Food Lab's video. Watch it for the details.

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