Vegetarian Keema Matar | Minced Soya Masala
Prep time
Cook time
Total time
Vegetarian Keema Matar | minced soya masala cooked in a hearty tomato onion gravy and flavored with whole spices.
Author: Nisha Vedi Pawar
Recipe type: Main
Cuisine: Indian
Serves: 4-6
Ingredients
- 2 cups soya granules
- 2 cup onions, diced or thinly sliced
- 1 cup crushed tomatoes
- ½ cup diced fresh tomatoes
- ½ cup peas, blanched
- 1 tablespoon ginger garlic paste
- 1 large tej pata/bay leaf
- 6-7 whole peppercorns
- 1 teaspoon jeera/whole cumin
- ½ teaspoon jeera/cumin powder
- ½ teaspoon dhaniya/coriander powder
- ½ teaspoon haldi/turmeric
- ½ teaspoon red chili powder
- ½ teaspoon paprika or Kashmiri mirch powder
- ¼ teaspoon garam masala
- 2 tablespoon lemon juice
- 3 tablespoon cooking oil
- 2 teaspoon salt; adjust to taste
Method
- Soak the soya granules in warm water for 10-15 minutes, until the texture becomes soft and porous. Drain from water and squeeze out any excess moisture. Set aside.
- In a heavy bottom pan warm the oil on medium heat. Once hot, add the tej pata, whole jeera and peppercorns.
- Once the whole spices start sputtering add the onions with a pinch of salt, cook down until soft and translucent.
- Add the tomatoes, crushed and fresh along with the ginger garlic paste and lal mirch, Kashmiri mirch, haldi, jeera powder, and dhaniya powder.
- Mix well and let the waters release for 2-3 minutes before adding in the soya granules.
- Add the salt and mix ingredients while making sure the soya is blended. Break apart larger pieces with a wooden spoon or spatula if needed.
- Cover and let cook on medium low for 20 minutes, occasionally stirring to ensure it doesn’t burn.
- Uncover, add blanched peas, lime juice and garam masala, cook for an additional five minutes before turning off heat.
- Garnish with fresh dhaniya/cilantro, pickled onions and green chilis. Serve hot with roti, rice or in cabbage/lettuce cups.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/vegetarian-keema-matar-minced-soya-masala/