soya mutter keema recipe veg soya keema masala soya keema masala

For Soya Mutter Keema

1 cup soy granules
3 tbsp oil or ghee
1 tsp cumin seeds (jeera)
1 small cinnamon (dalchini) stick
1 bay leaf (tejpatta)
4 black peppercorns (kalimirch)
3 cloves (laung / lavang)
1 tsp finely chopped green chillies
1 tbsp ginger (adrak)
3/4 cup finely chopped onions
1 cup tomato pulp
1/2 cup brown onion paste
1/2 cup green peas
2 tbsp butter
1 tbsp dried fenugreek leaves (kasuri methi)
2 tbsp finely chopped coriander (dhania)

To Be Mixed Into Masala Paste (using 1/4 Cup Water)
1/2 tbsp kashmiri red chilli powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1 tsp chaat masala

For Serving
onion rings
lemon wedges

For soya mutter keema
To make soya mutter keema, combine the soya granules, salt and 1 cup of warm water together in a bowl. Keep aside for 5 to 7 minutes.
Squeeze the soya granules thoroughly, keep aside.
In a broad pan, heat oil, add cumin seeds, cinnamom, bayleaf, black peppercorns, cloves, finely chopped green chillies. Saut for few seconds.
Add onions and cook them on medium flame for 2 to 3 minutes.
Add ginger garlic paste, tomato pulp, prepared masala paste and brown onion paste and cook on medium flame for another 5 minutes, while stirring occasionally.
Add the green peas and soaked soya granules and mix well. Add salt to taste and 2 cups of hot water.
Cover and cook on medium flame for 8 to 10 minutes, while stirring occasionally.
Add butter, kasuri methi, coriander and cook for another 2 minutes.
Serve soya mutter keema hot with pav or roti.





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