Veg Kheema Masala Recipe

 Veg Kheema Masala | How to make Veg Kheema Masala Recipe

Veg Kheema Masala | How to Make Veg Kheema Masala This recipe is often served with Rotis in Punjabi restaurants. Although it looks and tastes different, this Mixed Vegetable Curry is also a variation. It's called Veg Kheema Masala (Minced Vegetable Curry) because the vegetables are minced into tiny pieces. It goes well with both rotis and puris.

Even children who make a big deal out of food eat this happily and without complaining. Despite not having a North Indian flavour, this has a strong flavour that will appeal to South Indian palates.

Tips

 • It enhances flavour if each vegetable is minced as thinly as possible.

• Cashew paste is typically present in curries served at restaurants. The result is a creamy, well-balanced gravy. You could eliminate it, but the curry would have a thin consistency.

• Musk melon seeds, almonds, roasted peanuts, and soaked poppy seeds can all be substituted for cashews. Alternatively, you could use half of each.

• Because this recipe called for frozen peas, I added them at the very end. If you're cooking with fresh peas, soak them in hot water for 30 minutes before adding them to the pan with the capsicum.

• The Kashmiri Mirchi Powder adds a lovely shade. If you don't have Kashmiri Mirchi Powder, you can use regular Mirchi Powder in a smaller amount.

• Butter can be substituted for ghee, which is clarified butter.

• If you want the curry to taste like something out of a restaurant, use fresh cream at the end. The milk cream can be used by those who do not have fresh cream.

• You could also garnish the curry with grates of paneer if you so desire.

Ingredients:

• 1/2 cup chopped capsicum,

•  1/4 cup frozen peas, 

• 1/2 cup chopped carrot,

•  1/2 cup French beans, 

•  1/2 cup thinly chopped onions. 

• 3 tomatoes ground to a paste.

•  2 chopped green chillies, 

• 2 tablespoons coriander, 

• 2 teaspoons chilli powder, 

• 1 teaspoon dry coriander,

•  1 teaspoon roasted cumin, 

• 1 teaspoon garam masala,

•  1/2 teaspoon Kashmiri Mirchi.

• Salt

• 1 teaspoon Cumin Seeds 

• 1 teaspoon Ginger Garlic Paste 

• 2 teaspoons Grated Garlic

•  2 teaspoons Cashew Paste

•  1 teaspoon Kasuri Methi (Fenugreek Leaves dried) 

• 1 teaspoon Fresh Cream

•  2 teaspoons Oil

•  1 teaspoon Butte

• 2 teaspoons Ghee

•  250 milliliters of water

Instructions:

• Fry cumin seeds, grated garlic, and grated green chillies in butter and oil.

• Fry the onions until they are golden and thinly chopped.

• Fry the capsicum pieces, Mirchi Powder, Cumin Powder, Coriander Powder, Garam Masala, and Kashmir Chilli Powder for two minutes.

• Fry until the raw tomato smell is gone by adding the tomato paste.

• After that, fry the grated carrot and French beans until they are cooked.

• Fry for an additional three minutes after adding frozen peas. Mix thoroughly the Cashew paste with the water. On a medium flame, wait for the curry to come together and the oil to float.

• Mix in the fresh cream, chopped green coriander, ghee, and crushed Kasuri methi. Remove from the fire after three more minutes of cooking.