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We hope you got benefit from reading it, now let’s go back to veg soya keema matar recipe. To cook veg soya keema matar you need 18 ingredients and 24 steps. Here is how you do it.
The ingredients needed to make Veg Soya Keema Matar:
- Prepare 1 Cup Soya Chunks or 1 Cup Soya Granules
- You need 4 Onions
- Provide 1 Cup Frozen Matar/Peas
- Take 2-3 Tomatoes
- Use 3 Green Chillies
- Use Some Dhaniya Leafs
- Prepare 1/2 Cup Dahi
- Take 1/2 Tea Spoon Jeera
- Prepare 1 Pinch Hing
- Prepare 1/2 Big Spoon Desi Ghee
- Prepare 2 Table Spoon Ginger Garlic Paste
- Prepare Spices
- Take 2 Tea Spoon Salt
- Provide 2 Table Spoon Dhaniya Powder
- Use 2 Table Spoon Meat Masala (it doesn’t contain any non-veg Ingredients)
- Get 1 Tea Spoon Haldi Powder
- Take 1 Tea Spoon Roasted Kasuri Methi
- Prepare 1 Tea Spoon Kashmiri Laal Mirch Powder
Instructions to make Veg Soya Keema Matar:
- Wash soya chunks or granules properly, then boil some water in a frying pan & when it starts boiling, pour it on soya chunks.
- Now soak them for 10-15 minutes so that they absorb water properly & become soft.
- Meanwhile, chop onions & dhaniya leafs very-very finely, slice 2 Green Chillies, grind tomatoes, 1 Table Spoon Ginger Garlic Paste & 1 Green Chilli finely into purée in a mixer grinder.
- Now after 10-15 minutes, when they absorb water & becomes soft, squeeze all the water from chunks & grind them roughly into keema. Don’t single drop of water in it.
- Then take a bowl, add roughly grinded keema in it with 1 Tea Spoon Salt, 1 Table Spoon Ginger Garlic Paste, 1/2 Cup Dahi, 2 Table Spoon Meat Masala, 2 Table Spoon Dhaniya Powder, 1/2 Tea Spoon Roasted Kasuri Methi, 1/2 Tea Spoon Haldi Powder in it & mix them properly.
- Now let the marinated keema rest for some time.
- Then take a pan, add 1/2 Big Spoon Desi Ghee in it & keep the gas on medium flame.
- When ghee gets heated up, add 1 Pinch Hing & 1/2 Tea Spoon Jeera in it & let them sizzle.
- When they start sizzling, add finely chopped onions in it & cook them till they turn into golden brown in colour.
- After 3-4 minutes, when they turn into golden brown in colour, add 1 Cup Frozen or Fresh Matar, 1/2 Tea Spoon Haldi Powder & 1 Tea Spoon Kashmiri Laal Mirch Powder in it & cook them for 30 seconds.
- Now add finely grinded tomato purée with 1 Tea Spoon Salt so that they start releasing oil quickly.
- After 5-6 minutes, when oil is completely released, add marinated keema mixture in it & roast them for 2-3 minutes.
- After 2-3 minutes, add some water in it & mix them properly.
- Now close the lid & cook them for 3-4 minutes on low flame.
- After 3-4 minutes, open the lid & add chopped dhaniya leafs & slices green chillies in it & mix them properly.
- Your Veg Soya Keema Matar is ready to be served.
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