Recipe
Dhaba Style Masala Veg Keema
Put on Dhaba Style Masala Veg Keema when you want something spicy and the evening is already moving.
You'll taste the onion and tomato or passata first.
Plan on about 45 minutes, most of it hands-off.
Ingredients
- 1–2 onion
- 2 medium or 1 cup tomato or passata
- 1–2 tbsp ginger-garlic
- spices (turmeric, cumin, garam masala), to taste
- 2 tbsp oil or ghee
Steps
- Cube paneer; chop onion and tomato (or measure passata).
- Heat butter or oil; fry onion with ginger-garlic until soft and golden.
- Add tomato/passata and spices; simmer until thick and glossy, 6–8 min.
- Add paneer and a splash of water or cream; warm through 4–5 min without overcooking.
- Taste for salt, finish with garam masala, and serve with rice or naan.
The reel
Tips
- Taste for salt before it leaves the pan. The pinch is easy to miss.
- Keep ginger and garlic moving in the oil so they toast instead of burn.
- Warm the bowl. A hot dish on a cold plate goes quiet in a minute.
Questions
How long does it take?
Dhaba Style Masala Veg Keema takes about 45 minutes, from the first cut to the plate.
Is it kid-friendly?
Not as written. Dhaba Style Masala Veg Keema isn't marked kid-friendly. Taste the heat before you serve it to kids, and set their portion aside if you add hot chili.
What can I substitute?
No onion? Yellow onion stands in at the same amount. The dish still tastes like Dhaba Style Masala Veg Keema.
Cook this in Tadka
The reel, the steps, and the grocery list — one decision at 5pm.
Get the appAllergy check: these recipes come from creator reels, and ingredient lists don't always catch everything. Read the reel and the labels if someone at the table has an allergy.