Thursday, September 5, 2013

Soya Keema Mutter

Soya Keema Mutter is  a very  aromatic and well spiced dish  made with Soya Granules and green peas.

Soya Keema Mutter
Soya granules or soya keema is made from Soya bean and is rich in Protein, these are also available in the form of Soya nuggets and Soya chunks. Usually available in dried form and has to be re-hydrated by soaking them in boiling water.The best thing about soya granules is that they are taseless and hardly have any smell, hence a versatile ingredient.
It can be used in stews and soups as well as cook along with other vegetables. It a substitute to meat in vegetarian and vegan dishes.


Soya bean provides a good amount of vitamins, minerals, fiber and protein for growing children. It contains high amount of fiber, great for weight watchers. Soya bean is one of the best non-fish sources of essential omega-3 fatty acids, which helps in reducing the risk of coronary heart disease.
Soy protein has various benefits for the women, especially during the post-menopausal years. Hence Soya bean should be a part of our healthy diet especially for non meat eaters.

Here is an easy and delicious recipe which could help incorporate the goodness of soya in your daily diet.Its a nutritious dish which goes well with any kind of roti or paratha. If left over you can use it as a filling for sandwiches and wraps, however trust me it tastes better the next day too.

Ingredients

Soya Granules - 1cup
Green Peas -1/2 cup
Boiling water - 4 cups
Oil -3 tablespoon
Onion, finely sliced - 2 medium
Onion Garlic paste - 3 Tablespoon (2 medium onion and 6 cloves of garlic)
Ginger, chopped- 1 inch    
Green chilli, chopped  - 2
Tomato, chopped - 1 medium
Yogurt / Dahi - 2 tablespoon
Green cardamoms - 2
Cloves - 4
Cinnamon -1 inch
Bay leaf - 1
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Chilli powder - 1 teaspoon
Turmeric powder - 3/4 teaspoon
Green coriander, chopped - 4 tablespoon
Garam masala - 1 teaspoon
Salt  - As per taste.

Method

Soak soya granules in 4 cups of boiling water with 1/2 teaspoon of salt for 5-7 minutes. Drain and squeeze out excess water.


Heat 1 tablespoon of oil in a kadhai and roast the soya granules until it turns become brown.         Once done remove from heat and transfer into a separate bowl. 



Mix onion garlic paste along with coriander powder, cumin powder, red chilli powder and turmeric powder, mix well to form a masala paste. If required add a tablespoon of water.



Heat the remaining oil, add the green cardamoms, cloves, cinnamon and bay leaf, let it fry for a minute and then add the sliced onions and fry till they start turning brown..



Add the prepared nasala paste to the fried onions. let this fry for 3-4 mins then add the chopped tomatoes and fry till the oil separates from the sides.




Once the oil starts appearing on the sides of the kadhai, add the green peas along with 1/2 cup of water and salt, cover and cook till the peas are almost done.



 Add the roasted soya granules, mix well fry for 2-3 minutes, add 1 cup of water cook for 3-4 minutes.




Once the curry starts to thicken add the  beaten curd, cook for another 2-3 minutes. Add the green coriander, chopped green chillies and garam masala and mix well and cook until almost dry.




Garnish with green coriander and ginger juliennes.


Serve hot with roti or paratha of your choice.

Note:

Please go slow on salt as we had added salt to water while re-hydrating the soya granules.
Adjust the consistency as per personal taste, I have kept it almost dry but if u like u could leave some gravy


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