Vegetarian Chicken Qeema

Savor the bold and aromatic flavors of Vegetarian Chicken Qeema, a plant-based twist on the classic Indian-Pakistani dish bursting with spices and textures. This hearty recipe features crumbled vegetarian ground chicken simmered to perfection with golden onions, juicy tomatoes, tender peas, and an array of fragrant spices like cumin, garam masala, and coriander powder. Quick to prepare with just 15 minutes of prep time, this dish is ready in under an hour and pairs beautifully with warm naan, fluffy rice, or freshly made roti. Garnished with fresh coriander, this meat-free qeema offers a deliciously satisfying, protein-packed meal that’s perfect for vegetarians and spice lovers alike. Ideal for weeknight dinners or as a show-stopping centerpiece for gatherings, this recipe is proof that vegetarian cooking can still be irresistibly hearty and full of flavor!

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams vegetarian ground chicken
• 1 large onion
• 1 tablespoon ginger-garlic paste
• 2 whole green chili
• 2 medium tomatoes
• 150 grams peas
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons fresh coriander leaves

Directions

Step 1

Begin by finely chopping the onion and green chili, and dicing the tomatoes into small cubes.

Step 2

Heat the oil in a large skillet over medium heat.

Step 3

Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the chopped onion to the skillet and sauté until golden brown, stirring occasionally to prevent burning.

Step 5

Stir in the ginger-garlic paste and green chili, cooking for another 2 minutes until fragrant.

Step 6

Add the diced tomatoes and cook until they soften and oil begins to separate from the mixture, about 5-7 minutes.

Step 7

Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine.

Step 8

Introduce the vegetarian ground chicken into the skillet, breaking it up with your spoon. Cook for about 10 minutes, stirring frequently.

Step 9

Add the peas and mix them into the qeema, allowing them to cook through for another 5 minutes.

Step 10

Sprinkle the garam masala over the qeema, mixing well to distribute the spices evenly.

Step 11

Adjust salt to taste and cook for an additional 2-3 minutes or until the mixture is completely cooked through.

Step 12

Garnish with freshly chopped coriander leaves before serving.

Step 13

Serve hot with naan, roti, or rice for a complete meal.

Nutrition Facts

Serving size	(1184.0g)

Amount per serving	% Daily Value*
Calories	1321.4

Total Fat 66.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3229.9mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 31.7g	0%
Total Sugars 31.4g
Protein 90.4g	0%

Vitamin D 0IU	0%
Calcium 425.4mg	0%
Iron 18.2mg	0%
Potassium 2597.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 27.5%

Carbs: 27.2%