veg kheema recipe
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5 from 1 vote

veg kheema recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main course
Cuisine: north indian
Servings: 3
Author: Dassana Amit


  • 7-8 cauliflower florets, grated or minced or chopped finely (phool gobi)
  • 7-8 french beans, chopped finely
  • 7-8 mushrooms, chopped finely
  • 1 medium size carrot, grated or minced or chopped (gajar)
  • cup green peas, boiled (matar)
  • 2 medium size tomatoes, finely chopped
  • 1 medium size onion, finely chopped
  • 1 green chilli, finely chopped (hari mirch)
  • ½ inch ginger and 2-3 garlic - crushed finely in a mortar-pestle or made into a paste
  • 1 black cardamom (badi elaichi)
  • 1 inch cinnamon (dal chini)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chilli powder (lal mirch powder)
  • 1 to 2 tablespoons sunflower oil
  • 1.25 to 1.5 cups water
  • salt as required


  • heat oil in a pan. add whole garam masala spices - black cardamom & cinnamon.
  • add chopped onion. fry till light brown. add the ginger garlic paste.
  • then add tomatoes and all the spice powders. fry the whole mixture till the oil separates.
  • add all the veggies except boiled green peas. add water and salt.
  • cover and cook till all veggies are cooked well.
  • the mixture should become dry and there should be no moisture.
  • now add the green peas and stir. check the seasonings.
  • serve veg kheema hot garnished with coriander leaves with some rotis, phulkas, naan or bread.