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.

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