Veg kheema

60 minutes
Prep: 15 minutes + 20 minutes soaking time | Cook: 25 minutes | Servings: 2-3


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


  •  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.