If you’re in the mood for something hearty, flavourful, and wholesome, then this Veg Kheema Masala is just what you need. This dish beutifully blends the rich aroma of Indian spices with the freshness of mixed vegetables and paneer (Indian cottage cheese). The result?? A delicious, nutrient – packed curry that satisfies both your taste buds and your soul…
Traditionally, kheema refers to minced meat cooked in a spicy masala gravy – but this vegetarian twist uses finely chopped veggies and grated paneer to recreate that same texture and flavor, minus the meat. it’s perfect for vegetarians and anyone who wants a lighter, heathier alternative without compromising on taste..
Serve it hot with soft roti, crispy paratha, or buttery naan, and watch it become a family favourite in no time!!
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Ingredients
For the gravy base
• Tomatoes – 3 (chopped)
• Green chili – 1
• Ginger – ½ inch piece
• Cashews – 7
For the masala
• Ghee – 2 tbsp
• Cumin seeds – 1 tsp
• Cauliflower (finely chopped) – ½ cup
• Green peas – ½ cup
• Carrots (finely chopped) – ½ cup
• French beans (finely chopped) – ½ cup
• Turmeric powder – ¼ tsp
• Red chili powder – 1 tsp
• Kitchen King masala – 1 tsp
• Garam masala powder – ½ tsp
• Capsicum/Bell pepper (finely chopped) – ¼ cup
• Salt – to taste
• Hot water – 1 cup
• Paneer (grated) – ½ cup
• Kasuri methi (crushed dried fenugreek leaves) – ½ tsp
• Black pepper powder – ¼ tsp
• Fresh cream – 2 tbsp
• Butter – 1 tbsp
• Cheese cube (grated) – 1
• Fresh coriander leaves – for garnish
• Ginger juliennes – for garnish
• Green chilies (chopped) – for garnish
Method
Step 1 – Prepare the tomato – cashew base
- In a blender, combine chopped tomatoes, green chili, ginger and cashews.
- Then, blend into a smooth, creamy paste and set aside.. This will give the curry its signature richness and natural sweetness.
Step 2 – Saute the base
- heat 2 tbsp ghee in a kadai on a deep pan.
- Then add 1 tsp cumin seeds and let them crackle.
- Pour in the tomato – cashew paste and saute on medium heat for 7 – 8 minutes while stirring occasionlly.
- When you see the ghee or oil seperating from the sides, your gravy base is perfectly cooked and aromatic.
Step 3 – Add the vegetables
- Add all the chopped vegetables – cauliflower, peas, carrots, and french beans.
- Mix well and saute for 2 – 3 minutes to coat them evenly with the masala.
Step 4 – Spice it up
- Now add spices, turmeric powder, red chili powder, kitchen king masala, and garam masala.
- Stir well to combine and cook for 1 – 2 minutes so the spices bloom and release their flavor.
- Add chopped capsicum and salt to taste. Mix again.
Step 5 – Simmer and cook
- Pour in 1 cup of hot water, mix and cover the pan with a lid.
- Cook on low-medium heat for about 10 minutes, until the vegetables are tender and the greavy thickens.
Step 6 – Add richness and creminess
- Once the veggies are cooked, and grated paneer, crushed kasuri methi, black pepper powder, and fresh cream
- Stir gently and cook for another 5 -7 minutes to allow the flavors to combine it beutifully.
- Add 1 tbsp of butter for that luscious texture and shine.
- Cook until the gravy is slightly thick and rich in consistency.
Step 7 – Garnish and serve
- Now turn off the flame and transfer the Veg Kheema Masala to a serving bowl.
- Garnish with grated cheese, ginger juliennes, chopped green chilies, and fresh coriander leaves.
Veg kheema Masala tastes heavenly with – Soft rotis, phulkas, or butter naan, crispy lachha parathas, steamed basmati rice or jeera rice.. Serve it hot, and don’t forget to top it with a little extra butter for that irresistable restaurant-style touch!
So next time you’re wondering what to cook ?? make this Veg Kheema Masala and watch everyone at the table go for seconds!!
If you enjoyed this recipe, don’t forget to like, share, and subscribe for more home – style vegetarian dishes made with love!!
Thank you And Jai Shree Krishna
Tips & Tricks
- For a vegan version: Replace ghee with oil, paneer with crumbled tofu, and cream with coconut cream or cashew cream.
- Texture tip: Finely chop or grate the vegetables for that authentic “kheema” (minced) texture.
- Spice balance: Adjust chili powder and green chili to your spice preference.
- Make it richer: For a restaurant-style flavor, add 1 tablespoon of tomato ketchup or a dash of honey for subtle sweetness.
- Meal prep tip: The base gravy can be made ahead and refrigerated for 2–3 days — just add vegetables when you’re ready to cook.
