SOYA KEEMA

INGREDIENTS

FOR COOKING SOYA:

• 4 CUP WATER

• 1 TSP SALT

• 1 CUP SOYA CHUNKS

FOR CURRY:

• 1 TBSP GHEE / CLARIFIED BUTTER

• 1 TSP CUMIN / JEERA

• 1 INCH CINNAMON

• 5 CLOVES

• 2 PODS CARDAMOM

• 1 CHILLI, SLIT

• 3 CLOVE GARLIC, FINELY CHOPPED

• 1 ONION, FINELY CHOPPED

• 1 TSP GINGER PASTE

• ¼ TSP TURMERIC

• ¾ TSP KASHMIRI RED CHILLI POWDER

• 1 TSP CORIANDER POWDER

• ¼ TSP CUMIN POWDER

• ½ TSP GARAM MASALA

• 1 CUP TOMATO PULP

• ¼ CUP CURD / YOGURT, WHISK

• ½ TSP SALT

• ¼ CUP WATER

• 2 TBSP CORIANDER, FINELY CHOPPED

INSTRUCTIONS

1. IN A LARGE KADAI HEAT 1 TBSP GHEE AND SAUTE SPICES.

2. FURTHER ADD 1 CHILLI, 3 CLOVE GARLIC AND SAUTE TO A GOLDEN BROWN.

3. ADD IN 1 ONION FOLLOWED BY 1 TSP GINGER PASTE AND SAUTE TO A GOLDEN BROWN.

4. KEEPING THE FLAME ON LOW ADD ¼ TSP TURMERIC, ¾ TSP CHILLI POWDER, 1 TSP CORIANDER POWDER, ¼ TSP CUMIN POWDER AND ½ TSP GARAM MASALA. SAUTE UNTIL THE SPICES TURN AROMATIC.

5. FURTHERMORE, ADD 1 CUP TOMATO PULP AND STIR WELL.

6. COOK UNTIL THE OIL IS SEPARATED FROM THE MASALA PASTE.

7. KEEPING THE FLAME ON LOW ADD ¼ CUP CURD AND STIR WELL UNTIL THE OIL IS SEPARATED.

8. ADD IN BLENDED SOYA CHUNKS, ½ TSP SALT AND SAUTE FOR 5 MINUTES.

9. NOW ADD ¼ CUP WATER, COVER AND SIMMER FOR 10 MINUTES OR UNTIL THE SOYA IS COOKED WELL.

10. FINALLY, ENJOY SOYA KHEEMA WITH ROTI, GARNISHED WITH 2 TBSP CORIANDER LEAVES.