Bring water in a vessel add green chillies, garlic cloves, sugar, salt, ginger piece, let the water boil for 2-3 minutes. Farther add soya granule and boil 2-3 minutes and then strain them with the help of a strainer, press the boiled soya using a large spoon to squeeze out the excess water. Flavourful soya granule is ready.

Take a grinder jar add coriander leaves, mint leaves, coriander seeds, cumin seeds, green chillies and ice cubes and grind it to make a smooth paste. Green paste is ready.

Heat oil in a kadai add chopped onion and fry, stir well till golden brown. Then add ginger garlic paste and cook until the raw smell goes out.

Now add boiled soya granule, green peas mix it well and cook on high flame 2-3 minutes then add prepared green paste mix it and stir well.

In a separate bow add whisk curd, coriander powder, red chilli powder, coriander powder, cumin powder, garam masala powder and whisk it well, then add the curd mixture into the soya Keema along with salt and mix well and cook for 3-4 minutes.

Then add chopped dil leaves mix it and stir well and then add hot water and continue to cook on medium low flame until the oils get separated.

Heat butter in a separate small tadka pan add kasuri methi and immediately pour the tadka over the prepared keema and stir well.

Soya matar keema is ready.