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–+ servings
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course curry, Main Course, Main Dish
Cuisine indian cuisine, north indian
Servings 4
Calories 347 kcal

Equipment

  • Non-Stick Pan (US)

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.

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
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