This Veg Keema won’t let you miss out on the good things in life. Loads of veggies, spices and fresh cream.
VEG KEEMA
Ingredients
2 tsps ghee
1 tsp cumin seeds
1 large onion, finely chopped
1½ tbsps ginger-garlic paste
1½ cups tomato puree
10-12 button mushrooms, finely chopped
1 medium carrot, finely chopped
½ cup finely chopped cauliflower
8-10 French beans, finely chopped
5-6 baby corns, finely chopped
¾ tsp red chilli powder
1 tbsp coriander powder
½ tsp garam masala powder
Salt to taste
2 tbsps cashew nut paste
2 tbsps freshly chopped coriander leaves
150 grams cottage cheese (paneer)
¼ tsp dried fenugreek leaves (kasuri methi) powder
2 tbsps fresh cream
1 tbsp butter
20 grams processed cheese
Paranthe to serve
Method
1. Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add onion, and mix well. Cook till golden brown in colour.
2. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
3. Add tomato puree and mix well. Cook till oil separates.
4. Add mushrooms, carrot, cauliflower, French beans, baby corn and mix well.
5. Add red chilli powder, coriander powder, garam masala powder, and mix well.
6. Add 1 cup water and mix well. Cover and cook for 5 minutes.
7. Add salt, cashew nut paste and mix well. Add chopped coriander and grate cottage cheese and add ¼ cup water. Mix well.
8. Add kasuri methi powder, and mix. Add fresh cream, butter and mix well. Cook for a minute and take it off the heat.
9. Transfer into a serving bowl, grate processed cheese on top, and garnish with coriander sprig. Serve hot with paranthe.
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