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.