Cooking Instructions
- 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.
- 4
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.
- 14
Then take a pan, add 1/2 Big Spoon Desi Ghee in it & keep the gas on medium flame.
- 15
When ghee gets heated up, add 1 Pinch Hing & 1/2 Teaspoon Jeera in it & let them sizzle.
- 16
When they start sizzling, add finely chopped onions in it & cook them till they turn into golden brown in colour.
- 17
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.
- 18
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.
- 22
Now close the lid & cook them for 3-4 minutes on low flame.
- 23
After 3-4 minutes, open the lid & add chopped dhaniya leaves & slices green chillies in it & mix them properly.
- 24
Your Veg Soya Keema Matar is ready to be served.
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