Soya Keema

Soya keema can be delightful sabzi for those who have turned vegetarian.

Ingredients:-

• 2 cup Soya chunks
• 3-4 tbsp Oil / Tel
• 1/2 tsp Carom / Ajwain
• 1/2 tsp Cumin / Zeera
• 3 Onions / Pyaz
• 2-3 Bayleaves / Tej patta
• 1 tsp Ginger paste / Adrakh
• 1 tsp Garlic paste / Lasan
• 2-3  Chillies / Mirchi
• 2 tbsp Butter / Makhan
• 1 boiled Potato / Aloo
• 1 tsp Garam masala
• 2-3 Cloves / Loung
• 1/2 tsp Cinnamon powder / Dalchini
• 1/4 tsp green Cardamom powder / Hari elachi
• Salt to taste / Namak
• 1/2 tsp Schezwan sauce ( Optional )
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp Fennel powder / Saunf
• 1 tsp Coriander powder / Dhaniya
• 1/4 tsp Turmeric / Haldi
• 3 tbsp Curd / Dahi
• 1 cup Peas / Mater
• 1 cup Tomato purée

Method :-

1. Add Soya chunks to boiling water and keep it covered to rest for 15 minutes.
2. Strain Squeeze rinse and squeeze.
3. Grind as fine as possible in small batches.
4. In hot Oil add Cumin and Carom.Let it crackle for few seconds on low.
5. Add Bayleaves and chopped Onions.Saute over medium to high stirring continuously till golden.
6. Add garlic-ginger,Butter and cut chillies paste.Saute over low for 1-2 minutes.
7. Now add grated boiled Potato and continue sauting over low for 1-2 minutes.
8. Next add Garam masala,Cloves,Cinnamon,Cardamom, Salt and Schezwan sauce.Saute for a minute over low.
9. Add Kashmiri red chilli powder,Fennel powder,Coriander powder and Turmeric.Again continue sauting over low for a minute.
10. Add Curd and when it blends in add grind Soya.along with Peas.Saute over low-medium for 5-7 minutes.
11. Drop in Tomato purée and sauté till Tomato dries in the Soya mix.
12. Add 2-3 cups of Water,cover and cook over low 10-12 minutes.
13. Serve hot with Paratha,Naan or Bread.

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