Vegetarian Keema Masala

Aerial shot of Vegetarian Keema Curry in a black serving bowl

5 from 1 vote

Vegetarian Keema Matar is a vegan, gluten-free, keto friendly Indian main course prepared with grated cauliflower and soya granules. Learn how to make veg keema masala in a few simple steps.

Prep Time20

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Servings: adults

Calories: 235kcal

Author: Hina Gujral

Ingredients

1 Cup grated cauliflower
2 cup soya granules/mince (soya keema)
½ cup green peas (fresh/frozen)
4 tablespoon mustard oil or cooking oil
1 Cup chopped onion
1 Cup tomato, fine chopped
1 whole bay leaf (tej patta)
1 green chili, chopped
1 teaspoon ginger and garlic paste
Salt to taste
1 teaspoon red chili powder
½ teaspoon Garam Masala (see recipe here)
1 teaspoon turmeric powder
1 teaspoon coriander powder (dhaniya powder)
1 tablespoon fresh coriander leaves, roughly chopped

Instructions

Prep-Work:

To prepare for vegetarian keema, first clean, wash and pat dry cauliflower. Remove the green stem with a knife and cut cauliflower into three parts. Small size pieces make grating much easier.
Now grate the cauliflower either in food processor or hand held grater.
Meanwhile in a pan boil 1 Cup of water, once water comes to boil add soya granules. Let it boil in water for 1 – 2 minutes. Switch off the flame and drain on a colander.
Transfer boiled soya granules into a piece of muslin cloth and squeeze tightly to drain liquid. Keep aside until required.

Making Veg Keema:

In a heavy-bottomed saucepan heat, mustard oil till it starts smoking. Reduce the flame to medium.
Now add bay leaf and chopped onion. Saute over medium heat until onion turn light brown in color.
Once onion turns brown in color add ginger garlic paste with ¼ Cup water to avoid masala sticking to the pan. Saute over medium heat for 2 – 3 minutes.
After 2 – 3 minutes add chopped tomato, salt, green chili, spices and stir to combine. Cook till tomatoes release their juices, turn mushy and the oil separates from the masala.
Now add grated cauliflower, boiled soya granule, green peas and mix nicely. Reduce the flame to low, cover the pan with a lid and let it cook over low heat for 10 – 15 minutes or until vegetables are cooked through.
Garnish with chopped coriander leaves.
Serve vegetarian keema warm with Naan (see recipe here).

Notes

Make sure all the water is drained from the soya granules before making the keema.
It is always best to use a food processor for grating the cauliflower to get a perfectly grainy texture.
The minced vegetables and soya granules can be stored in an airtight container in the fridge for up to three days. Make sure to drain all the excess liquid before storing.

Nutrition