Veg Soya Keema Matar

Name: Veg Soya Keema Matar
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 Cup Soya Chunks or 1 Cup Soya Granules; 4 Onions; 1 Cup Frozen Matar/Peas; 2-3 Tomatoes; 3 Green Chillies; As needed Some Dhaniya Leaves; 1/2 Cup Dahi; 1/2 Tea Spoon Jeera; 1 Pinch Hing; 1/2 tbsp Desi Ghee; 2 Table Spoon Ginger Garlic Paste; 2 Tea Spoon Salt; 2 Table Spoon Dhaniya Powder; 2 Table Spoon Meat Masala (it doesn’t contain any non-veg Ingredients); 1 Tea Spoon Haldi Powder; 1 Tea Spoon Roasted Kasuri Methi; 1 Tea Spoon Kashmiri Laal Mirch Powder

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Ingredients

3-4 servings

1 CupSoya Chunks or 1 Cup Soya Granules
4Onions
1 CupFrozen Matar/Peas
2-3Tomatoes
3Green Chillies
As neededSome Dhaniya Leaves
1/2 CupDahi
1/2 Tea SpoonJeera
1 PinchHing
1/2 tbsp Desi Ghee
2 Table SpoonGinger Garlic Paste
Spices
2 Tea SpoonSalt
2 Table SpoonDhaniya Powder
2 Table SpoonMeat Masala (it doesn’t contain any non-veg Ingredients)
1 Tea SpoonHaldi Powder
1 Tea SpoonRoasted Kasuri Methi
1 Tea SpoonKashmiri Laal Mirch Powder

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Steps

1

Wash soya chunks or granules properly, then boil some water in a frying pan & when it starts boiling, pour it on soya chunks.
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Now soak them for 10-15 minutes so that they absorb water properly & become soft.
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Meanwhile, chop onions & dhaniya leaves very-very finely, slice 2 Green Chillies, grind tomatoes, 1 Table Spoon Ginger Garlic Paste & 1 Green Chilli finely into purée in a mixer grinder.
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Now after 10-15 minutes, when they absorb water & becomes soft, squeeze all the water from chunks & grind them roughly into keema. Don’t single drop of water in it.
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Then take a bowl, add roughly grinded keema in it with 1 Teaspoon Salt, 1 Table Spoon Ginger Garlic Paste, 1/2 Cup Dahi, 2 Table Spoon Meat Masala, 2 Table Spoon Dhaniya Powder, 1/2 Teaspoon Roasted Kasuri Methi, 1/2 Teaspoon Haldi Powder in it & mix them properly.
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Now let the marinated keema rest for some time.
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Then take a pan, add 1/2 Big Spoon Desi Ghee in it & keep the gas on medium flame.
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When ghee gets heated up, add 1 Pinch Hing & 1/2 Teaspoon Jeera in it & let them sizzle.
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When they start sizzling, add finely chopped onions in it & cook them till they turn into golden brown in colour.
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After 3-4 minutes, when they turn into golden brown in colour, add 1 Cup Frozen or Fresh Matar, 1/2 Teaspoon Haldi Powder & 1 Teaspoon Kashmiri Laal Mirch Powder in it & cook them for 30 seconds.
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Now add finely grinded tomato purée with 1 Teaspoon Salt so that they start releasing oil quickly.
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After 5-6 minutes, when oil is completely released, add marinated keema mixture in it & roast them for 2-3 minutes.
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After 2-3 minutes, add some water in it & mix them properly.
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Now close the lid & cook them for 3-4 minutes on low flame.
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After 3-4 minutes, open the lid & add chopped dhaniya leaves & slices green chillies in it & mix them properly.
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Your Veg Soya Keema Matar is ready to be served.