soya mutter keema recipe | veg soya keema masala | soya keema masala

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  • Опубліковано 15 кві 2023
  • For Soya Mutter Keema
    1 cup soy granules
    3 tbsp oil or ghee
    1 tsp cumin seeds (jeera)
    1 small cinnamon (dalchini) stick
    1 bay leaf (tejpatta)
    4 black peppercorns (kalimirch)
    3 cloves (laung / lavang)
    1 tsp finely chopped green chillies
    1 tbsp ginger (adrak)
    3/4 cup finely chopped onions
    1 cup tomato pulp
    1/2 cup brown onion paste
    1/2 cup green peas
    2 tbsp butter
    1 tbsp dried fenugreek leaves (kasuri methi)
    2 tbsp finely chopped coriander (dhania)
    To Be Mixed Into Masala Paste (using 1/4 Cup Water)
    1/2 tbsp kashmiri red chilli powder
    1 tsp chilli powder
    1/4 tsp turmeric powder (haldi)
    2 tsp coriander-cumin seeds (dhania-jeera) powder
    1 tsp garam masala
    1 tsp chaat masala
    For Serving
    onion rings
    lemon wedges
    For soya mutter keema
    To make soya mutter keema, combine the soya granules, salt and 1 cup of warm water together in a bowl. Keep aside for 5 to 7 minutes.
    Squeeze the soya granules thoroughly, keep aside.
    In a broad pan, heat oil, add cumin seeds, cinnamom, bayleaf, black peppercorns, cloves, finely chopped green chillies. Sauté for few seconds.
    Add onions and cook them on medium flame for 2 to 3 minutes.
    Add ginger garlic paste, tomato pulp, prepared masala paste and brown onion paste and cook on medium flame for another 5 minutes, while stirring occasionally.
    Add the green peas and soaked soya granules and mix well. Add salt to taste and 2 cups of hot water.
    Cover and cook on medium flame for 8 to 10 minutes, while stirring occasionally.
    Add butter, kasuri methi, coriander and cook for another 2 minutes.
    Serve soya mutter keema hot with pav or roti.
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