NUTRI KEEMA MASALA with CURD..

Name: NUTRI KEEMA MASALA with CURD..
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup soya keema; 1/2 cup matar dana; 4 tbsp mustard oil; 1 inch dalchini pc; 1 tejpatta; 1/4 tsp jeera; 1/2 cup semi brown onion paste; 1 tsp garlic paste; 1/2 tsp ginger paste; 1 cup whisked curd; 1/2 tsp haldi powder; 1/2 tsp red chilli powder; 1 tsp dhania powder; 1 tsp salt; 1 tsp Kashmiri red chilli powder; 1/2 tsp garam masala powder; 1/2 cup chopped dhania patta; 1 tsp desi ghee; 1/2 tsp kashmiri red chilli powder

rama @simplecooking_rama

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rama @simplecooking_rama

#CA2025
#traditionmeetssmart
#cookpadindia
#cookpadenglish
#simplecooking

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Ingredients

40 minutes

4 servings

1 cupsoya keema
1/2 cupmatar dana
For Curry...
4 tbspmustard oil
1 inchdalchini pc
1tejpatta
1/4 tspjeera
1/2 cupsemi brown onion paste
1 tspgarlic paste
1/2 tspginger paste
1 cupwhisked curd
1/2 tsphaldi powder
1/2 tspred chilli powder
1 tspdhania powder
1 tspsalt
1 tspKashmiri red chilli powder
1/2 tspgaram masala powder
1/2 cupchopped dhania patta
For tempering..
1 tspdesi ghee
1/2 tspkashmiri red chilli powder

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Steps

40 minutes

1

Soak soya keema in hot water for 1/2 hr, strain it, transfer it to normal water, soak it for 10 minutes, strain it, keep aside.
2

Boil matar dana, cool it, strain it, keep aside.
3

Take a pressure cooker, add oil, heat it. In goes tejpatta, dalchini & jeera, let it splutter.
4

Add in onion paste, ginger garlic paste, mix it well, add lil water, stir fry it for 3 minutes.
5

Mix haldi powder, red chilli powder & dhania powder with curd, add in the masala. In goes salt, mix it well.
6

Cook it covered on low flame until oil has oozed out.
7

Open the lid, add kashmiri red chilli powder & garam masala powder, mix it well, cook it for 30 sec.
8

Squeeze keema, add in the masala along with matar, stir fry it for a minute.
9

Add dhania patta, mix it well. Now add 1 cup hot water, mix it well. Place the lid.
10

Give 4 whistles on high flame, lower the flame, cook it for 5 minutes. Turn off the flame, allow it to depressurise naturally, open the lid after 10 minutes.
11

Take out in a serving bowl, keep aside. Take a tadka pan, add ghee, heat it, turn off the flame, add kashmiri red chilli powder, pour it over the dish, garnish it with a dhania sprig.

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rama @simplecooking_rama

on August 12, 2025 06:35

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