This was something I have to wanted to make for a long time. I bookmarked this recipe from paper clipping. A great recipe if you are a vegetarian or are having vegetarian friends lover. Keema is traditionally made of minced mutton or chicken and a very popular mughlai dish. This is a veg version of it without compromising a bit of taste, texture and flavors. So here's a simple Indian style curry of Soya keema matar.
Ingredients :
Soya granules - 1 cup
Matar - 1/2 (Frozen/fresh)
Onion - 1, mediun, finely chopped
Tomato - 1, medium, chopped
Ginger-garlic paste - 1 tbsp
Roasted cumin-coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Bay leave - 1
Cumin seeds
Oil - 1 tbsp
Salt to taste
Method :
Soak the soya chunk in hot water for 15 minutes. Drain the water and lightly squeeze and mined the chunk into chopper. Set aside.
Heat oil in a pan add bay leaves and cumin seeds, when seeds are splutter then add finely chopped onion, saute till it turns to pink. Add ginger-garlic paste, cook for another few minutes.
Now add chopped tomato, a pinh of salt and all spices except garam masala powder and cook till the tomato turn soft. Add few drop of water if the mixture dried up.
Now add soya keema and green peas, mix with masala. Cover and cook till the peas are soft well. Add garam masala powder, mix well to ombine and turn off the heat.
Garnish with coriander leaves. Serve hot with chapathi.
Sending this to Srivalli's "Cooking with Cookbook Challenge"
Ingredients :
Soya granules - 1 cup
Matar - 1/2 (Frozen/fresh)
Onion - 1, mediun, finely chopped
Tomato - 1, medium, chopped
Ginger-garlic paste - 1 tbsp
Roasted cumin-coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
Bay leave - 1
Cumin seeds
Oil - 1 tbsp
Salt to taste
Method :
Soak the soya chunk in hot water for 15 minutes. Drain the water and lightly squeeze and mined the chunk into chopper. Set aside.
Heat oil in a pan add bay leaves and cumin seeds, when seeds are splutter then add finely chopped onion, saute till it turns to pink. Add ginger-garlic paste, cook for another few minutes.
Now add chopped tomato, a pinh of salt and all spices except garam masala powder and cook till the tomato turn soft. Add few drop of water if the mixture dried up.
Now add soya keema and green peas, mix with masala. Cover and cook till the peas are soft well. Add garam masala powder, mix well to ombine and turn off the heat.
Garnish with coriander leaves. Serve hot with chapathi.
Sending this to Srivalli's "Cooking with Cookbook Challenge"
