Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Sauté Onions and Green Chilies

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

4. 4.Add Ginger Garlic Paste

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.