Ingredients
Cauliflower- 200 grams (chopped into small florets)
Capsicum- 1 (chopped)
Potato- 1 (chopped)
Green beans- 10 (chopped)
Onion- 1 (chopped)
Ginger-garlic paste- 1tbsp
Green chillies- 3 (chopped)
Tomato- 1 and half (chopped)
Red chilli powder- 1/2 tsp
Coriander powder- 1tsp
Cumin seeds- 1/2 tsp
Bay leaf- 1
Garam masala- 1tsp
Cardamom pods- 2
Oil- 2tbsp
Procedure
Boil the vegetables namely cauliflower, potato, beans, capsicum and peas in pressure cooker.
Cook for the duration of 2 whistles. Then drain away the water and store the boiled vegetables.
Heat oil in a deep bottomed pan. Season it with bay leaf, cardamom pods and cumin seeds. Add onions and saute for 3-4 minutes on a low flame.
Add the vegetables and saute for a duration of 4-5 minutes. You can also add the green chillies now. Sprinkle the ginger-garlic paste and stir to mix.
Cook for 2-3 minutes. Then add tomato and season with salt, red chilli powder and coriander powder. Stir well to mix. Cover and cook for 5 minutes more.
Then use a masher or the back of the cooking spoon to mash the vegetables. Don't turn the vegetables to pulp, mash it roughly.
Now cook for about 4-5 minutes. Now sprinkle garam masala on the vegetarian keema and mix it up.
You can also add some ghee for flavour.
Serve vegetarian keema matter with hot rotis or pulao.
