Veg Keema Matar


Simply the best recipe for a Vegetarian Keema Matar ever, one that is able to offer serious competition to the meat version and packs a full serving of veggies along with the protein… that’s sweet! 🙂
Whether you are a vegetarian or just trying to restrict red meat due to health considerations, this recipe is sure to please all!image

Soak 1 1/2 cup soy granules in hot water for 15 minutesimage

Drain and squeeze out water and keep aside.image

Also grate about 1 1/2 cup gobhi (cauliflower) and keep asideimage

Heat oil, add a tsp of jeera, 4 badi elaichi, 1 tej patta, 1 dalchini, 3-4 laung, 3-4 green elaichi and 2-3 whole red chillies. Follow with 2 tbsp chopped ginger+garlic and 2-3 sliced green chillies. Cook till golden.image

Add 3 thinly sliced onions and cook on medium heat till brownimage

Add 4-5 tomatoes chopped fine along with salt, haldi, 1 tsp dhania pwdr and 1 tsp red chilli pwdr. Cook till the tomatoes start to melt.image

Add the grated gobhi and cook till tomato reduces.image

Add about 2 cups water and bring to boil. Add the drained soy granules and about 1/2 cup peas.image

Cook till all the water is cooked down and bhuno the mix till it acquires a rich reddish brown color. Check seasoning and adjust salt or chili to your taste. Add some chopped mint if you like.image

Now transfer to pressure cooker. Add another 1/2 cup water and pressure cook for 1 whistle (or 5 min). Once the cooker releases steam open and transfer to serving platter.image

Garnish with chopped dhania, a final squeeze of lime…ready!image

PS: Adding gobhi is optional, you can make this dish without gobhi too!

Related Post:
A great option for using leftover Veg Keema…


  1. It would help if universal English terms of spices and were herbs were used. If not Indian we don’t understand the names of some ingredients

  2. Love ur recipes

  3. Is pressure cooking necessary?