Soya Keema Matar Masala | Soya Keema Green Peas Masala | Soya Keema Recipe

Step 1: Prepare Soya Chunks

Soak soya chunks in hot water for 15 minutes. Squeeze out all the water, wash again, and then mince them in a mixer or grate them.

Step 2: Temper Spices

Heat 2 tablespoons of oil in a kadai (wok). Add 1 teaspoon of cumin seeds (jeera) and 1 teaspoon of crushed Kasuri Methi. Let them splutter.

Step 3: Sauté Onions and Green Chilies

Add 1 bowl of chopped onions and 2 chopped green chilies. Fry until the onions turn light brown.

Step 4: Add Ginger Garlic Paste

Add 2 teaspoons of ginger garlic paste and sauté until the raw smell disappears.

Step 5: Cook Red Chili Powder and Tomatoes

Add 2 tablespoons of red chili powder and a pinch of turmeric powder. Mix well. Then add 1/2 bowl of chopped tomatoes and fry until they soften and the oil starts to separate.

Step 6: Add Remaining Spices and Coriander

Add 1 piece of cinnamon stick (dalchini), 4 cloves (lavang), 1.5 teaspoons of coriander powder (dhaniya powder), 1 tablespoon of garam masala, and 1 tablespoon of Kitchen King Masala. Mix and fry for 1-2 minutes.

Step 7: Incorporate Curd

Add 1/2 cup of curd (yogurt) to the mixture. Reduce the flame to low and mix continuously until the curd is well incorporated and the oil separates from the masala.

Step 8: Add Salt, Peas, and Soya Keema

Add salt to taste. Then add 1 cup of boiled green peas and 2 cups of minced soya keema. Mix everything thoroughly.

Step 9: Simmer the Masala

Add 1 cup of water to the mixture and stir well. Cover the kadai with a lid and let it simmer on low flame for 5 minutes.

Step 10: Final Stir and Serve

After 5 minutes, remove the lid and give it a final stir. Your Soya Keema Matar Masala is now ready. Garnish with fresh chopped coriander leaves and serve hot with phulka or chapati.

• Adjust green chilies and red chili powder according to your spice preference.

• Ensure onions are fried until light golden brown for a good base flavor.

• Cook the masala until the oil separates from the mixture to ensure all spices are well cooked.

• Serve with plain rice or jeera rice instead of chapati/phulka.

• Add other vegetables like diced potatoes or carrots for more variety.

• For a richer taste, add a tablespoon of fresh cream at the end.