When we were wee, mum used every trick to get us to eat veggies. Life’s come full circle, I’m doing the same to get my niece to eat veggies.
Soya keema is simple and easy but very flavourful and healthy. Soya kheema is gluten free and dairy free.
Dedicating this post to my dear friend, Jacqueline D’Souza Mendanha.
· 1.5 cups soya granules
· 1 1/2 tbsp ginger-garlic paste
· 2 tbsp Goa vinegar or lime juice
· 3 tsp Kashmir chillie powder
· ½ tsp each cinnamon, cardamon, clove powder
· ½ tsp pepper, tumeric powder
· 1 tsp cumin powder
· Salt as per taste
· 1 large onion chopped fine
· 1 large tomato diced
· 1 large potato diced into small cubes
· 4 green chillies, slit
· Handful of fresh green peas boiled
· Pinch of sugar
· 1 stem coriander leaves
· 2 tbsp ghee
Soak soya in hot water for 15 minutes. Rinse and discard excess water by gently squeezing it. If using soya chunks, in a dry grinder grind the chunks in coarse bits. Repeat the above mentioned procedure. Add vinegar, salt and powdered spices and set aside for 5 minutes.
Sauté the soya without Ghee in a pan with a constant stir till light brown in colour and set aside.
In a cooking utensil fry the onions in ghee till translucent. Add the tomatoes and fry till mushy. Add rest of the masala. Add the potatoes and fry for 2 mins.
Now add the soya kheema and stir fry for another 2 mins.
Add water as per your consistency and cook on low flame.
Check for salt and vinegar. Additionally you could add some garam masala and a cube of Maggi.This is completely optional. But I added it
Cook till the soya and potatoes are done. 5 minutes before turning off the flame add the peas.
Garnish with coriander and serve with rice or kadak pav.