Keema Masala Recipe - Veg Soya Kheema Restaurant Style Qeema - CookingShooking | Yaman Agarwal

Today I'm going to show you how you can make a delicious homemade vegetarian Keema Masala. But things can get messy when you're experimenting in the kitchen. My apron always lands up getting stained! However, I don't let these tough food stains stop my cooking because I trust the best of the best - Ariel Complete http://bit.ly/2p2Yjou to remove them in a single wash!
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Ingredients for Qeema Matar Masala:
Soya Granules - 1 cup
Water - to soak soya
Tomatoes - 3
Onion - 1
Green Chilli - 2-3
Garlic Cloves - 3
For Kheema Masala - Whole coriander seeds - 2 tsp
Fennel seeds - 2 tsp
Nutmeg - ⅛ tsp
Green cardamom - 3
Kashmiri red chilli powder - 3 tsp
Gram Flour / Besan - 1 tbsp
Black Pepper - ½ tsp
Cumin Powder - ½ tsp
Salt - as per taste
Ghee - 2-3 tbsp
Jeera - 1 tsp
Cloves - 3
Cinnamon stick - 1
More Butter/Ghee - 1 tbsp (optional)
Paneer - 25 grams
Butter - 1 tbsp (optional)
Water - to adjust consistency


Kitchen Products I use:
Measuring Cup & Spoon Set - https://amzn.to/2KZBVpq
Kitchen Weight Scale - https://amzn.to/2ug3G65
Instant Yeast - https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - https://amzn.to/2KZSkdn (small pack)
Pizza Screen - https://amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable - https://amzn.to/2MZFGvC
Good NonStick Pan - https://amzn.to/2zl0hsa
Whipping Cream - https://amzn.to/2ugPB8m
Oven For Baking - https://amzn.to/2udP3A5 (28liter is good enough)
Microwave - https://amzn.to/2ubhHmn (not good)

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