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Vegetarian Keema Meatless mince
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4.58 from 14 votes

Vegetarian Keema- Meatless Mince

A delicious meatless recipe. Vegetarian Keema and roti, a perfect combination.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian Cuisine
Keyword: Culinary Nirvana, Gayatri Singh, Meatless Mince, Vegetarian Keema
Servings: 4
Author: Gayatri Singh


  • 1 1/2 cup soya chunks
  • 12 nos brown mushrooms finely sliced
  • 1 large onion sliced
  • 1/2 cup spring onion (green part) finely chopped
  • 1 tbsp coriander stalks finely chopped
  • 5 cloves garlic roughly chopped
  • 1 inch ginger roughly chopped
  • 2 or to taste green chillies finely chopped
  • 2 tbsp thick yoghurt
  • 1 tbsp heavy cream
  • 2 tsp magaz (melon seeds) you can also use poppy seeds
  • 1/2 cup green peas defrosted
  • 1 tsp or to taste red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp each coriander powder and garam masala
  • 1/4 tsp each cardamom and nutmeg powder
  • 1 tsp or to taste salt
  • 2 tbsp golden ghee or butter or ghee or oil
  • 1 tso oil
  • 1 each brown, green cardamom, star anise, cinnamon stick and bay leaf
  • 1 tbsp freshly chopped coriander for garnishing


  • Soak the soya chunks salted hot water for 10 minutes. Whilst the chunks are soaking, heat a pan with 1 tsp ghee and brown the mushroom till they are brown in colour.
  • After 10 minutes, squeeze out all the water from the chunks and blitz them along with the browned mushrooms. The mixture should be coarse, not fine.
  • In a heavy-bottomed pot add in 1 tsp oil, once hot and onions. Fry them until they are brown but not burnt. Keep 1 tbsp fried onion aside for later and make a fine paste of rest of the fried onions with ginger, garlic, chillies and melon seeds.
  • In the same pot, tip in the rest of the ghee and whole spices. Tip in the onion paste, coriander stalks and spring onion; saute for 5 minutes. Add in all the salt, spice powders except garam masala. Tip in the yoghurt and cook for another 5-7 minutes or till the oil releases from the sides.
  • Now tip in the soya and mushroom mixture. Add in the garam masala and fry on a low heat for 5 minutes, make sure it doesn't stick to the bottom. Tip in the defrosted green peas and add in the cream and mix well. Cover and cook for another 3-4 minutes.
  • Garnish with browned onions and freshly chopped coriander. Serve hot with parathas!