Veg Kheema Masala – Easy To Make Vegetarian Maincourse

Kheema is one of the most popular dishes in India. The word kheema means, to mince. Traditional kheema recipes are made with minced meat flavored with a variety of seasonings and spices, then slow cooked which gives the dish a dry consistency. Kheema-roti is the typical scrumptious Indian breakfast. This dish is incredibly easy to make and very versatile as well. Though kheema is extremely satisfying to eat on its own, you can use it in many other dishes. You can serve it over rice or pasta, stuff in puff pastry, naan, paratha or samosa or even use as a pizza topping.

Today we are sharing with you vegetarian kheema masala recipe. A medley of chopped vegetables, frozen peas, and grated paneer are cooked in a tomato-based sauce. The mixture of garam masala and other spices makes the dish bursting with flavors. To make the dish even tastier and creamier, grated cheese is added. Vegetarian or not, you will surely run out of words to describe every mouthful of this absolutely satisfying dish.


• 1 tbsp ghee
• 3 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• ½ green capsicum, finely chopped
• 1/2cup of frozen peas
• 1 green chili, finely chopped
• 1 ½ cup of tomato puree
• 1 tomato, finely chopped
• ½ tsp red chili powder
• ½ tsp coriander-cumin seed powder
• 1 tsp garam masala
• ½ tsp salt
• ¼ cup of water
• 100 grams of French beans, steamed and finely chopped
• 1 carrot, steamed and finely chopped
• 100 grams of grated paneer
• 3 tbsp grated cheese
• ¼ cup of chopped coriander leaves
• ¼ cup of water

• 3 tbsp grated cheese
• lime wedge
• chopped coriander leaves


This recipe takes about 30 minutes to make. Serves 2 to 3.

Melt ghee in a pan over medium heat.
Add onions and sauté for about 2 to 3 minutes or until browned but not caramelized.
Add ginger-garlic paste and stir.
Add capsicum and stir-fry for 1 minute.
Add frozen peas and chopped green chili, then stir-fry for about 1 minute.
Stir in the tomato puree and simmer for about 2 minutes.
Add tomatoes and cook for another 2 minutes.
Season with red chili powder, coriander-cumin seed powder, garam masala, and salt.
Stir well, then deglaze the pan with water.
Cook while stirring constantly for another minute.
Add French beans, carrot, grated paneer, and grated cheese.
Stir well and cook for another minute.
Add coriander leaves and water, then stir well.
Turn the heat off, then transfer the kheema masala in a serving bowl.
Garnish with grated cheese and chopped coriander leaves on top.
Squeeze some lime on top, then serve.

Ideas And Tips:

If you can’t find ghee in your area, you can use clarified butter, olive oil, coconut oil, sunflower oil, soybean oil or butter.

You can substitute French beans with long beans, winged beans or asparagus.

You may substitute carrot with squash, parsnip, beet, zucchini or cucumber.

You may substitute paneer with farmer’s cheese, ricotta cheese or tofu.

Veg Kheema Masala - Easy To Make Vegetarian Maincourse
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