Soya Matar Keema

 Ingredients

1 cup soy granules

3 tbsp oil 

1 tsp cumin seeds

 1 small cinnamon  stick

1 bay leaf 

4 black peppercorns 

3 cloves  

1 tsp finely chopped green chilies

1 tbsp ginger 

3/4 cup finely chopped onion

1 cup tomato pulp

1/2 cup brown onion paste

1/2 cup green peas

2 tbsp butter

1 tbsp dried fenugreek leaves 

2 tbsp finely chopped coriander  

To Be Mixed Into Masala Paste (using 1/4 Cup Water)

1/2 tbsp Kashmiri red chili powder

1 tsp chili powder

1/4 tsp turmeric powder 

2 tsp coriander-cumin seeds powder

1 tsp garam masala

1 tsp chaat masala

For Serving

onion rings

lemon wedges.

 

Preparations

in a bowl, add all the dry masalas to make a paste with 1/4 cup water

boil water with salt, soak the soya granules in the hot water for 10-15 

minutes, wash and squeeze it well and keep aside.

in a pan heat oil, add jeera, cinnamon, bay leaf, peppercorns, cloves, 

green chilies, onion, fry well, add tomato puree, ginger paste, fried 

onion paste, masala paste, mix well with salt, cover and cook for 4-5 

minutes, or till oil floats on top, which indicates, that the gravy is well 

cooked

now add the soya granules, green peas ( fresh/ frozen) add 2 cups of 

water, little salt, mix well, cover and cook for 5-6 minutes, mix well, 

add crushed dried fenugreek leaves, coriander leaves, mix well, let it 

boil for another 2-3 minutes adding some butter .

serve this keema with toasted pav/ bread with butter, onion rings and 

lemon wedges. 

 

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