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meal maker curry recipe

Veg Soya Keema Masala

Soya Chunks or meal maker curry with lots of vegetables and a medley of flavours. This Nutri recipe is a popular Indian dish and street food. Serve this with kulcha or paratha. This soya chunks curry tastes incredibly delicious.
5 from 2 votes
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Course: curry, Main Course, Main Dish
Cuisine: indian cuisine, north indian
Keyword: 30 minutes, soya, Soya granules
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 347kcal
Author: Rekha Kakkar

Equipment

  • Non-Stick Pan (US)

Ingredients

  • 3 tablespoons oil
  • 1 teaspoon cumin
  • ¼ teaspoon fenugreek seeds
  • 1 onion finely chopped
  • 100 grams Paneer grated
  • 2 green chilies finely chopped
  • 1 teaspoon ginger grated
  • ½ cup carrot finely chopped
  • ½ cup French Beans finely chopped
  • ½ cup green peas
  • ½ cup small capsicum finely chopped
  • 1 cup Lauki grated
  • 1 Tomato finely chopped
  • 1 cup tomato puree
  • ½ teaspoon turmeric
  • 1 teaspoon kashmiri red chilli
  • ½ teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 cup soya granules soaked in water
  • ½ teaspoon salt to taste
  • ½ cup cottage cheese grated
  • 2 teaspoon coriander leaves finely chopped

Instructions

  • Coarsely grind soy chunks in a grinder by wheezing it a few times in the dry grinder of a mixer grinder. Do not make a powder of it. Just blitz for a couple of times.
  • Soak these granules in hot water.
  • Heat Oil in a pan and add cumin seeds and fenugreek seeds. Allow cumin seeds to pop and then add chopped onions.
  • Fry the onions for 2 minutes on medium heat till the onions become  translucent.
  • Add green chillies and ginger and fry up for ½ minute.
  • Now add chopped carrot, chopped french beans. green peas, bottle gourd, chopped capsicum and stir fry everything for a few minutes till vegetables are slightly cooked.
  • Now add chopped tomatoes and cook this mixture.
  • Add turmeric powder, red chilli powder, garam masala, coriander powder, cumin powder and mix well.
  • Add tomato puree mix and add ¼ cup of water.
  • Cover with the lid and cook for 5-6 minutes on slow medium heat  till vegetables are tender.
  • Add soaked granules after squeezing out excess water.
  • Mix nicely and cover to cook for 2 more minutes. It cooks very fast.
  • Add grated paneer, coriander leaves and salt to taste.
  • Cook for 2 more minutes and your dry Soya keema masala is ready.
  • Top this dry soya curry with coriander, chopped green chillies, crushed papad and enjoy your it piping hot with your favourite bread.

Notes

  • Vegetables make it taste good and paneer lends this curry a smooth and creamy texture as well as rich taste.
  • If you want to make it vegan you can substitute ghee butter with coconut oil or vegetable oil. 
  • You can finely chop the vegetables using a food processor or manual chopper.
  • For making it vegan you can substitute paneer with either tofu or thick cashew paste.

Nutrition

Calories: 347kcal | Carbohydrates: 25g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 505mg | Potassium: 587mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3550IU | Vitamin C: 26mg | Calcium: 266mg | Iron: 5mg