Soya Matar Kheema

 Ingredients:

Soya granules: 50 g

Green peas: 25 g

Cauliflower (finely chopped): 15 g

Beans (finely chopped): 5 g

Carrot (finely chopped): 15 g

High-protein yoghurt: 50 g

Green chillies: as per taste

Salt: to taste

Boiled millets: 1 cup

Fried onions: 2 tbsp

Dry spices:

Kashmiri red chilli powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Biryani masala: 1 tsp

Salt: 1 tbsp (adjust to taste)

For cooking:

Ghee: 1 tsp

Green cardamom: 2

Cinnamon: 1 small stick

Bay leaf: 1

Cloves: 3–4

Air-fried birista: 2 tbsp *

Ginger-garlic paste: 1 tbsp

Chili–coriander paste: 1 tbsp

* Making birista (crispy fried onions) in an air fryer is a healthy, low-oil alternative to deep-frying, requiring only 1–2 teaspoons of oil for 2-3 large onions. Slice onions thinly, toss with oil, and air fry at

–

(

–

) for 12–20 minutes, shaking every 5 minutes until golden brown. 

Method:

In a bowl, combine soya granules, peas, cauliflower, beans, carrot, yoghurt, all dry spices, and salt.

Mix well until evenly coated.

Cover and marinate for 15–20 minutes.

Heat ghee in a pan.

Add cardamom, cinnamon, bay leaf, and cloves; sauté until aromatic.

Add air-fried birista and sauté lightly.

Add ginger-garlic paste and cook until the raw smell disappears.

Stir in chilli–coriander paste and sauté for 30–40 seconds.

Add the marinated mixture.

Cook on medium heat for 10–15 minutes, stirring occasionally, until the kheema is well cooked and the masala is well combined.

Switch off the heat and keep ready for layering.

Cool slightly and blend into a smooth paste.

Strain for a silky texture.

Heat oil, add the gravy, and simmer for 8–10 minutes until thick and glossy.

Adjust salt and add a pinch of honey if needed.

Step 3: Final Finish (No Cream)

Ingredients:

Roasted paneer tikka

Protein yoghurt (whisked): 3 tbsp

Kasturi methi: 1 tsp

Garlic (finely chopped): 1 tsp

Red chilli powder: ½ tsp

Oil: 1 tsp

Fresh coriander: for garnish

Method:

Lower the heat completely.

Slowly add whisked yoghurt while stirring continuously (to prevent curdling).

Add paneer tikka and mix gently.

Simmer for 2–3 minutes only.

 Light Tadka

Heat oil

Add garlic and sauté until lightly golden

Switch off the heat, then add red chilli powder and kasturi methi

Pour over the curry

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