Soya Meat also known as vegetable textured protein is available in many forms Soya Granules, Chunks, Flour & Rava. Soya is high in protein, vitamin C & folate, thiamine, Calcium, iron, magnesium, phosphorous, potassium, Omega 3, antioxidants and insoluble fibre Low in saturated fat & cholesterol free. Proteins energise the body and keep the stomach full. Soya keema is made by mashing soya chunks or granules and cooking it in onion-tomato based gravy. It is a popular dish in North India that taste best with phulka or chapatti.
Ingredients:
Soya granules – 1 Cup
Tomato – 1 large (Puree)
Onion – 1 medium (Puree)
Peas – ½ Cup (boiled)
Ginger n Garlic paste – 2 tbsp
Kasoori Methi – 1 tbsp
Dhania and Jeera Powder – 1 tsp
Garam Masala – ½ tsp
Bay Leaf – 1
Cinnamon stick – ½ inch
Red Chilli powder – 1 tsp
Salt to taste
Coriander for garnishing
Oil – 1 tsp
Method:
- Place a pan on a medium flame & add 1 tsp oil. When oil has heated add 1 bay leaf & cinnamon stick & sauté it until they turn dark in colour.
- Now add onion puree & cook till turn golden brown. Then add ginger garlic paste & cook for 2-3 mins. Now add the tomato puree & let it cook for 2 -3 mins.
- Put chilli powder, garam masala, dhania jeera powder, kasoori methi & salt, mix all the dry ingredients on a low flame.
- While the spices are cooking, boil the granules for 5 mins in an open pan with just minimum water. Now add the granules to the pan & mix everything together.
- Add boiled peas & mix all. Stir for a while & garnish with coriander leaves. Serve hot with phulkas or chapattis.
*You can make this Soya Kheema using Soya Chunks with same procedure
