Soya Keema Matar

Soya Keema Matar was something I have to want to make for a long time. I bookmarked this recipe from Sanjeev Kapoor’s Book. A great recipe if you are a vegetarian. Keema is traditionally made of minced mutton or chicken. This is a vegetarian version of it without compromising a bit of taste, texture and flavors.

Soya granules are excellent vegetarian sources of protein, vitamin B and calcium. Soya keema matar is good substitute to mutton keema in terms of taste and nutrition and it goes well with chappatis and rice. So here's a simple Indian style curry of Soya keema matar.

Soya Keema Matar Ingredients:

• Soya granules 1 cup
• Green peas 3/4 cup
• Skimmed milk 3/4 cups
• Oil 2 tablespoons
• Onions chopped 2 medium
• Garlic chopped 8 cloves
• Ginger grated 1 inch
• Green chilies chopped 2
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Red chili powder 3/4 teaspoon
• Fresh coriander leaves chopped 4 tablespoons
• Garam masala powder 1 teaspoon
• Lemon juice 1 tablespoon
• Salt to taste

How to prepare Soya Keema Matar:

• Soak the soya granules in 2 cups of hot water and ½ tsp salt for 10 mins. Drain the water and squeeze the granules so that they are dry. Soak the soya granules in 2 cups of hot water and ½ tsp salt for 10 mins. Drain the water and squeeze the granules so that they are dry.
• Now add milk in soya granules and keep aside for 10 mins.
• Heat a pan, add oil and add onions. Sauté till lightly browned.
• Add garlic and cook for a minute. Add ginger, green chilies, coriander powder, cumin powder and red chilli powder and two tablespoons of water.
• Stir and cook for two minutes. Add peas sauté for 2 mins and 1/2 cup of water and mix well. Cover and cook till peas are nearly done. Add soya granules along with the milk and cook till almost dry.
• Add coriander leaves, salt, garam masala powder and lemon juice and mix well. Serve hot.