Veg Keema
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Live from upliance kitchens
★ 4.1
North Indian • Main Course Dry
Veg Keema
26 mins
4 servings
Cooked 300+ times recently
VegAbout this dish
Vegetarian and high protein version of the traditional Mughlai dish, best had with pav, naan or parathas.
Ingredients · 20
- 60 g Soya Granules
- 80 g Soya Chunks
- 300 g Hot Water (for soaking)
- 2 tbsp Ghee
- 1 g Cinnamon Stick
- 2 piece Clove
- 4 g Green Cardamom (peeled)
- 1 piece Bay Leaf
- 10 cloves Garlic (peeled)
- 4 g Ginger (peeled)
- 2 piece Onion (cut in two)
- 1 piece Green Chilli (stem removed)
- 2 piece Tomato (cut in two)
- 1 tsp Salt
- 0.5 tsp Turmeric
- 1 tsp Kashmiri Mirch
- 0.75 tsp Garam Masala
- 2.25 tsp Kasoori Methi
- 30 g Frozen Peas (washed)
- 100 ml Water
Instructions
Add spices and aromatics to jar
- Add
- Rest
How
Soak soya granules and chunks in hot water in a separate bowl. Add ghee, whole spices (cinnamon, clove, cardamom, bay leaf), onion, garlic, ginger, and green chilli to The Upliance jar.
The device will now cut and sauté
- Chops
- Sautés
- Stirs
- 5 min
How
The device will chop the vegetables and sauté the aromatics on medium heat for about 5 minutes with automatic stirring until fragrant.
Add tomatoes and main ingredients
- Add
- Simmers
- 20 min
How
Add tomatoes and powdered spices. The device cooks the masala on low heat for 5 minutes. Squeeze excess water from the soya, add to the jar with peas and fresh water. The device will simmer the mixture on low heat for 15 minutes.
The dish is ready
- Serve
How
The Veg Keema is ready. Garnish with remaining kasoori methi and serve hot with pav, naan, or parathas.
Why this recipe works better with Upliance
- No Chopping
- Automatic Stirring
- Precise Temperature at 120°C
Nutritional Information
290
Calories
22g
Carbs
19g
Protein
14g
Fat
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