Soya Kheema Curry

This is another treat for veggie lovers. The result was so good and very tasty curry. I made this for chapathi,it was a full filling dinner...so aromatic, little spicy v liked it a lot...

Soya, a vegetarian food is a rich source of protein. The soya nuggets can be coarsely minced if preferred. I also add some kheema masala to this dish! Protein rich, delicious curry we made in Indian style, so need to spice it up a little, enjoy it. I wanted to try it out with spices and soya chunks meshing together. To enhance the flavor and taste buds, added lot of Coriander leaves in minced form to add the extra fresh aroma. While there are so many great options for healthy, yet tasty food. A healthier life would be so much fun & flavorful.

Prep time         : 15 mins|Cook time         : 20 mins      |Serves               : 4

Cuisine : North Indian

Ingredients	Quantity
soya chunks	1 cup
Peas	1/3 cup
Fennel seeds(sombu)	1 tbsp
Onion(chopped)	¼ cup
Ginger garlic paste	1 tbsp
Tomato(chopped)	¼ cup
Turmeric powder	¼ tsp
Coriander powder	2 tsp
Garam masala powder	½ tsp
Salt	To taste
Oil	For frying
Mustard seeds	¼ tsp
Green chillies	2 (slit lengthwise)
Curry leaves	2 sprigs
Coriander leaves	To garnish

RECIPE VIDEO:

Method

1. Soak soya chunks in very hot water for 10 minutes. Squeeze out the water, add fresh cold water, drain the water and squeeze well. Repeat the process once again to remove the smell from soya.

2. Put it in a mixie (use dry blade for grinding) and run at a low speed to made it like a kheema.Keep it separately in a bowl.

3. Oil the pan; add mustard seeds, fennel seeds, green chillies, curry leaves, ginger  garlic paste and keep stirring for a minute till the paste sticks to the pan.

4.Then add onions and tomatoes. Wait till the tomatoes gets mushy.Stir for sometimes and add some salt.Now its time to add the peas.Give a quick stir. Pour some water and close it with a lid. Check for salt.

5. The ground soya kheema is added now.Pour some oil in the Centre, add turmeric, coriander,garam masala powder, salt to it.Mix it in the oil and gradually bring the kheema to the centre and stir gently 

6. Transfer to the serving dish and garnish with coriander leaves. 7. This can be served as a dry curry to rice or chapatti.

STEP WISE PICTURES:

Notes

·         Squeeze lemon juice just before transferring to serving dish.(Optional)

·         Can add grated fresh coconut while grinding

·         Finely chopped mushroom or gobi can be added along with soya kheema while frying.

·         Stuffed in rotis, this makes for excellent roti rolls.

·       Also nugget granules lends a very chewy taste to the kheema. And for that purpose granules are better suited and also squeezing water is very critical.