Street Style मसालेदार, वेज सोया कीमा | Keema का नाम लेते ही मुंह में पानी आ गया। तो चलिए आज हम बनाते हैं ऐसे ही स्वाद मैं लाजवाब, मसालेदार वेज सोया कीमा।
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Soya Keema Recipe
Portion servings: 5-6 pax
Preparation time: 10 min
Cooking time: 50 min
Calories: 225 kcal per portion
Ingredients
Soya chunks 2 cups
Oil 2 tbsp
Jeera 1 tsp
Cinnamon 1 inch
Green cardamom 4 pcs
Mace 1 pc
Cloves 7-8 pcs
Black pepper 5-6 pcs
Bayleaf 2 pcs
Onion chopped 1 cup
Ginger & garlic paste 1 tbsp
Salt 1 tsp
Red chilli powder 2 tsp
Turmeric powder 1 tsp
Coriander powder 2 tsp
Jeera powder 1 tsp
Garam masala ½ tsp
Water as required
Curd ½ cup
Green chilli chopped ½ tbsp
Tomato chopped 1 cup
Green peas ¼ cup
Kasoori methi 1 tbsp
Coriander chopped 1 tbsp
Garam masala ½ tsp
Butter 2 tbsp
Cream ¼ cup
Butter 2 tsp
Pav 3 pcs
Method:
1. Begin by soaking the soya chunks in warm water for about 10-15 minutes. This rehydrates them and makes them soft. After soaking, strain the soya chunks and squeeze out any excess water.
2. Transfer the rehydrated soya chunks to a mixer jar and coarsely grind them. This step will give your soya keema a texture similar to minced meat.
3. Heat a pan, add oil, and throw in jeera (cumin seeds), cinnamon, cloves, bay leaf, green cardamom, black peppercorns, and mace. Let the spices crackle, releasing their aromatic flavours.
4. Add finely chopped onions to the pan and sauté them until they turn a lovely golden brown. This caramelization of onions adds a rich flavour to the dish.
5. Now, add ginger-garlic paste and sauté it until the raw aroma disappears. The ginger-garlic paste provides a delightful depth of flavour.
6. Season your base with salt, red chilli powder, turmeric powder, coriander powder, jeera powder, and garam masala. Add a bit of water to form a thick and flavorful masala base.
7. Mix in the curd and continue cooking until the mixture releases oil. This ensures that the spices are well blended, and the dish attains a creamy texture.
8. Introduce finely chopped green chilies for some heat and depth of flavour.
9. Add the mashed tomatoes and cook until they turn mushy, infusing the dish with a delightful tomato flavour.
10. Include green peas and sauté them, adding a touch of freshness to your soya keema.
11. Add the coarsely ground soya keema to the pan, along with some water to achieve the desired consistency. Continue cooking until the soya keema is well incorporated with the other ingredients.
12. Finish off the dish with a sprinkle of kasoori methi, some freshly chopped coriander leaves, an additional pinch of garam masala, a dollop of butter, and a drizzle of cream.
13. Your soya keema is now ready to be served. It pairs wonderfully with toasted, buttered pav, providing a satisfying and delicious meal.
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Intro 0:00
Making Soya keema 0:22
Vegetable Preparation 1:21
Daddy Tip 3:12
Cooking Gravy 3:40
Butter Pav 7:06
Plating 7:51
Tasting 8:15
Outro 8:57
9:22