Soya Keema

Ingredients

• 0.5 cup Soy Chunks
• 0.5 cup Onion
• 0.5 cup Tomato
• 1.0 tsp Green Chilli
• 2.0 tbsp Coriander Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder
• 5.0 piece Black Pepper
• 2.0 clove Cloves
• 1.0 inch Cinnamon
• 2.0 piece Cardamom
• 1.0 piece Bay Leaf
• 1.0 pinch Salt
• 2.0 cup Water
• 0.25 tsp Garam Masala
• 0.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 2.0 tbsp Refined Oil
• 0.5 piece Ginger Garlic Paste

Cooking Steps

1. Take 2 cups water and the soya granules in a pan.
2. Heat for 3 to 4 minutes on medium to medium-high heat until water becomes hot or comes to a boil.
3. Strain in a colander or strainer and rinse with fresh water.
4. Squeeze the extra water from the soya mince with your palms or by pressing with a spoon. Set the hydrated soya granules aside.
5. An alternative method is boil water first. Add the soya granules and turn off heat. Cover pan with lid and set aside the soya granules to soak in the hot water for 20 to 30 minutes. Later drain the water, rinse and squeeze or press the soya granules to release excess water.
6. Heat oil. Reduce flame to a low and add the spices - cinnamon, tej patta and green cardamoms, cloves, black peppercorns (crushed lightly).Let these spices crackle.
7. Add finely chopped onions and sauté until golden on low to medium-low heat.
8. Add ginger-garlic paste and sauté for a few seconds or until the raw aroma of the ginger and garlic dissipates.
9. Add the chopped tomatoes, green chillies and sauté until the tomatoes soften. If the tomatoes start sticking to the pan, add some splashes of water. Stir and mix to deglaze the pan. Continue to cook until the tomatoes become mushy.
10. Next add the ground spices - turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder and garam masala powder.
11. Sauté on low heat for a minute. You will see that the masala mixture becomes glossy and forms into one mass.
12. Turn off the heat. Now you can place the pan on the countertop.
13. Place the pan on a low heat and sauté the curd masala mixture stirring often for 2 to 3 minutes or until the fat separates.
14. Add the hydrated soya granules, mint leaves and salt. Mix well and add water. Stir to combine evenly.
15. Cover pan and simmer for 10 to 12 minutes on medium-low heat until peas are tender and softened.
16. For a dry or semi-dry consistency, add 1 cup water and simmer on low to medium-low heat.
17. Garnish with ginger julienne, coriander leaves or mint leaves.
18. Serve with lightly toasted bread, dinner rolls, roti, naan or rice.