Veggie Kheema (IP)

For the longest time, when I would make chicken kheema for my hubby, he would say “damn, that smells good!” He’s a vegetarian, so I thought why not try a veggie version?

Over the years, I have tried to recreate meat dishes substituted with vegetables, paneer, tofu, etc. Most have been a success, some need more work!

I know chicken and other types of meat bring a distinct flavour to any dish, and truthfully, I have been hesitant to try certain tofu/soy. It turns out that St. Yves Veggie Ground is not bland at all! It’s quite versatile. I use it in my Veggie Chili (recipe coming later this year) and also in tacos 🙂

The dried whole spices sizzling in the oil before the onions are added is what brings majority of flavour to this dish. Don’t skimp out on any of those spices! I’m warning you!

Red kashmiri powder is one of my favs! It brings zero heat, but loads of flavour! In my opinion, it’s nothing compared to the Gujarati lal marchu (red chili powder). The Zaika Red Kashmiri Powder is the brand I normally purchase – it has the flavour and also a bit of heat.

Yogourt mixed with water brings a slightly creamy yet thick texture to the gravy. It also makes it a bit tangy!

All in all, it’s a comforting dish paired with Roti, Naan or Rice. My preference? Roti.

I honestly hope you enjoy my Veggie Kheema. It was the first time I made it and turned out great!

Don’t forget to tag @aweebitofgarlic. Your endless love and support is EVERYTHING.

Servings: 4

• 2 tbsp cooking oil
• 1 inch cinnamon stick
• 2 bay leaves
• 2 black cardamom
• 2 cloves
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 large onion, roughly chopped
• 2 green chilies, chopped (a wee bit more won’t hurt if you like it spicy)
• 2 tsp pureed ginger
• 2 ½ tsp pureed garlic
• 2 cups of chopped tomatoes (roughly 2 tomatoes)
• 1 pkg of St. Yves Veggie Ground (or substitute with any ground meat)
• 1 tsp garam masala
• 1 tsp cumin-coriander powder
• 2 ½ tsp red kashmiri chili powder
• ½ cup frozen peas
• 1 large potato, chopped into 1 inch squares
• 1-2 tsp salt (or to taste)
• 1 cup water
• ¼ cup yogourt mixed with water, no clumps (in a small bowl)
• Handful of freshly chopped cilantro

1. Turn your Instant Pot on Saute mode (adjust to More heat). Once it reads hot, add in oil.

2. Add in cinnamon stick, bay leaves, black cardamom, cloves, cumin seeds and turmeric. Saute until you hear the seeds crackle (less than a minute).

3. Add onions, chilies, ginger and garlic and cook until translucent.

4. Add tomatoes, garam masala, cumin-coriander powder and red kashmiri powder. Mix well and cover with a lid for about 1-2 minutes.

5. Add ground veggie. Mix well. Using a wooden spatula, break the ground veggie. This may take a while. Add a splash of water to help with the breaking.

6. Add peas, potatoes, salt and 1 cup of water.

7. Turn off Saute mode.

8. Close the Instant Pot with the pressure valve to Sealing Mode.

9. Cook on Manual High Pressure for 6 minutes.

10. Once the pressure has released (remember to use a cloth so your counters don’t get messy), mix well and add a splash of water based on your desired consistency.

11. Add the yogourt mixed with water. Top with chopped cilantro.

12. Serve with naan, roti or rice.

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