Soya kheema masala

Name: Soya kheema masala
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup soya chunks; 2 large onions chopped finely; 4 medium tomatoes chopped finely; As required Water; 2 tablespoons oil; 1 bay leaf; 4 cloves; 1/2 inch cinnamon stick; 1/2 teaspoon fennel seeds; 1/2 teaspoon turmeric powder; 1 tablespoon red chilli powder (kashmiri); 1 teaspoon garam masala; As per taste Salt; Handful Coriander leaves

Kavita Ns @food_ish

Mumbai

#spiceweek4
#letsgospicy
#fennelseeds
#eid
Best alternative to mutton kheema if you are a vegetarian. This soya kheema is prepared with soya chunks that is a rich source of proteins and also very tasty.
Addition of Fennel seeds gives an extra delicious taste.

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Ingredients

30 minutes

4 people

1 cupsoya chunks
2large onions chopped finely
4medium tomatoes chopped finely
As requiredWater
2 tablespoonsoil
1bay leaf
4cloves
1/2 inchcinnamon stick
1/2 teaspoonfennel seeds
1/2 teaspoonturmeric powder
1 tablespoonred chilli powder (kashmiri)
1 teaspoongaram masala
As per taste Salt
HandfulCoriander leaves

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Steps

30 minutes

1

Heat 3 cups water and add the soya chunks to it. Keep advising for 10 mins for soaking.
2

Heat oil in a pan. Add bay leaf, cloves, cinnamon, and onions. saute well till the onions turn light brown.
Now add fennel seeds, tomatoes, turmeric, chili powder and mix well. Cover and cook for 2 mins or you till the onions and tomatoes cook well.
3

In the meanwhile, strain the soya chunks well by squishing them in your palms to take the excess water out of them.
Blend them in a mixie jar to chop them into fine pieces.
4

Add the chopped soya chunks to the onion tomatoes mixture and mix well. Add little water if the mixture is too dry. Cover and cook for a minute.
5

Now add the garam masala and coriander leaves and serve hot with rotis or rice.

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Kavita Ns @food_ish

on July 21, 2021 18:41

Mumbai

Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.