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.
Send This to Me![convertkit_form form="8159213"]
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 tablespoons oil
- 1 tsp cumin
- ¼ tsp fenugreek seeds
- 1 onion finely chopped
- 100 grams Paneer grated
- 2 green chilies finely chopped
- 1 teaspoon ginger grated
- 1/2 cup carrot finely chopped
- ½ cup French Beans finely chopped
- ½ cup green peas
- 1/2 cup small capsicum finely chopped
- 1 cup Lauki grated
- 1 Tomato finely chopped
- 1 cup tomato puree
- ½ tsp turmeric
- 1 tsp kashmiri red chilli
- ½ tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 cup soya granules soaked in water
- 1/2 tsp salt to taste
- ½ cup cottage cheese grated
- 2 tsp 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.
Rekha's 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: 347kcalCarbohydrates: 25gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 21mgSodium: 505mgPotassium: 587mgFiber: 9gSugar: 12gVitamin A: 3550IUVitamin C: 26mgCalcium: 266mgIron: 5mg