VEG KEEMA MASALA - 📲Share to Whatsapp/Signal/Telegram -    • Soya Keema Masala | वेज कीमा बिना लहस...  

No onion, no garlic Veg keema. Sounds interesting, isn't it?
A delicious and easy way to include vegetables in your recipe. Want to learn how? Try this recipe and know for yourself. Happy Cooking :)
#VegKeema #Jainrecipes #ChefRanveerBrar

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⏩𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 𝓱𝓮𝓻𝓮: https://goo.gl/UE2pmL
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VEG KEEMA MASALA
Preparation time:- 15 minutes + 20 minutes soaking time
Cooking time:- 25 minutes
Serving:- 2-3
Cuisine:- Indian
Course: - Main course

Ingredients
2 tbsp Oil
4 tbsp Ghee
1 ½ cup Soya mince,Soaked
Salt to taste
¾ cup Masoor dal,Soaked
½ cup Cauliflower
2 tbsp Ghee

For first curd paste
½ cup Curd
1 tsp Red chilli powder
½ tsp Turmeric
1 tsp Coriander powder
½ tsp Garam masala

For second curd paste
¼ cup Curd
Salt to taste
½ tsp Red chilli powder
½ tsp Coriander powder

For Tempering
2 tbsp Ghee
½ tsp Cumin seeds
¼ tsp Asafoetida
½ tsp Red chilli powder
1 tsp Coriander powder
¼ tsp Garam masala
2-3 Clove
1-2 Cardamom
1 inch Cinnamon stick
⅓ cup water
½ cup Fresh tomato puree
2-3 Green chilli, chopped

For garnish
2 tbsp Fresh coriander leaves, chopped

Process:-
●Soak soya in water with ¼ tsp of salt for at least 20 minutes
● In a kadai, heat ghee add soya mince and saute for 3-4 minutes
● Then add red chilli powder, turmeric powder, coriander powder, garam masala in curd mix well and add the mixture in the keema and cook well
●Then add soaked masoor dal and cook for 4-5 minutes
● Then add minced cauliflower, ghee and saute
● Now again, add red chilli powder, coriander powder and salt in curd and mix
● Then add the mixture in the keema, cook and remove keep aside.
For tempering
● In a pan, heat ghee add cumin seeds and asafoetida(Hing)
● Then add red chilli powder, coriander powder, garam masala, clove cinnamon, cardamom and little water
● Then add fresh tomato puree, green chilli and cook till the oil comes on top
● Then add the prepared keema mixture in tempering and cook for 3-4 minutes
● Garnish with fresh coriander leaves and serve hot with pav.