KEEMA SOY KA

KEEMA SOY KA -  Aroma of spices and saffron  infused in the mince of soy nuggets with green peas for the vegans  who  crave for variety in the menu.  Trust me it is quite difficult to draw a line between this soy keema and the lamb mince. The spices spell the magic ………
 

Ingredients :

Soy granules – 2 cups

Green peas – 1 cup

Tomato – 2 large (finely chopped)

Onions – 2 large ( finely chopped)

Ginger paste – 2 Tbsp

Garlic paste – 2 Tbsp

Yogurt – ¼ cup

Turmeric powder – 1/2  Tsp

Kashmiri red chili powder – 1 Tsp

Coriander powder – ½  Tsp

Cumin powder – ½ Tsp

Garam masala powder – 1 Tsp

Saffron – 2 pinch (soaked in 4 Tsp of warm milk)

Kasoori methi – ½ Tsp

Coriander leaves – 3 Tsp (finely chopped)

Bay leaves -  2 nos

Black cardamom - 2 nos

Green cardamom – 4 nos

Cloves – 5 nos

Cinnamon – 1 inch stick

Pepper corns – 5 nos

Mace - 1 nos

Oil – ¼ cup

Method :

Heat oil in a pressure cooker. Add the bay leaves, green cardamoms, black cardamom, cloves, mace, cinnamon and peppercorns to it. When they start spluttering add the onions. Fry them until golden brown in color.

Add the tomatoes to this along with the kashmiri red chili powder and the turmeric powder ginger and garlic paste. Saute until the oil separates.

Mix the garam masala, coriander, cumin powder, coriander leaves and kasoori methi in the yogurt.

Add the above yogurt mixture to the cooked onions and tomatoes. Saute well.

Rub the saffron and milk using fingers that it blends together.

Add this saffron to the the cooked masala.

Add the peas and saute for 2 minutes

Now add the soy granules to this and saute for 3-4 minutes, stirring continuously.

Add 2 cups of water to this . stir. Put the lid on of the pressure cooker and cook. After a whistle, simmer the flame and cook for another 5 minutes.

Take off the steam from the pressure cooker. Open it. Mix the keema - matar .

Serve hot  with roti or naan or parantha