Veg Kheema

Veg kheema is minced veggies cooked with spicy tomato based curry. It can be served with roti, naan, phulka, bread or even dal – rice.

1. Yoghurt – 3 to 4 tbsp
2. Turmeric powder – 1/8 tsp
3. Tandoori masala – 1 tsp
4. Garlic paste – 1/2 tsp
5. peppr powder – a pinch
6. Kashmiri mirchi powder – 1/4 tsp
7. Sugar – a pinch
8. Salt to taste
9. Oil – 1 tbsp 

• Blanch carrot, french beans and fresh peas,  keep aside.
• Treat soya granules as per the packet instructions.
• Take a mixing bowl and combine ingredients for marination except oil, mix well. Add soya and cauliflower to it, mix well and let it rest for 15 min. After 15 min, heat a non stick tava and spread 1 tbsp oil, then spread the marinated mixture. Keep it on low flame till moisture evaporates and raw flavour is gone. Stir fry it so as to avoid burning. (This process is optional, this is my own touch to the recipe. Soya and cauliflower have typical flavour and just to change those flavours I have used this step.)
• Heat oil in another pan and add onion, stir fry till onion softens.
• Add capsicum and ginger garlic paste, Stir fry for a min.
• Add all the dry spice powders
• Add chopped tomato and sprinkle little salt, stir fry till tomato turns mushy.
• Add blanched vegetables and stir fry.
• Add tomato puree and mix well.
• Add potato and cauliflower – soya mixture. Mix well.
• Add water as per your requirement, salt and sugar. Check the taste and add chilly powder as per your requirement. Stir and simmer for 5 min.
• Garnish with paneer and corriander leaves.
• Serve hot.

• You may use more oil in the preparation.
• If you are not marinating the cauliflower and soya, then cauliflower is also to be boiled and added along with other vegetables.