Soya granules is an excellent replacement of meat-based proteins. Here's is a simple Indian type curry of soya and matar (green peas). It can be stuffed within parathas, tikkis, a super flavorful dish where soya and peas sauteed in a thick mixture of stimulating flavors.
INGREDIENTS:
1 Cup Soya Granules
¾ Cup Green Peas
1/2 Green Bell Pepper (chopped)
¾ Cup Chopped Tomatoes
1 tsp Kashmiri Red Chili Powder
1 tsp Green Chili Paste
¾ Cup Chopped Onion
2 tsp Garlic Paste
2 tsp Ginger Paste
1/3 tsp Turmeric Powder
1 tsp Cumin Powder
1&1/2 tsp Coriander Powder
1 tsp Garam Masala Powder
1 tsp Dried Fenugreek Leaves (kasuri methi)
1 Bay Leaf
1 tbsp + 3 tbsp Oil
1 tsp Clarified Butter / Ghee
Handful of Coriander Leaves / Cilantro (finely chopped)
METHOD:
Heat 3 cups water in a pan, add soya granules in it. Boil
for 4 minutes or till it puffs up. Let
it be in warm water for another 5 minutes. Drain and wash with cold water.
Squeeze out the excess water from granules and set aside.
Heat 1 tbsp oil in a wok or frying pan. Add soya granules in
it. Saute till granules turn in golden, remove from wok or pan now and keep it
aside.
On the same wok, heat 3 tbsp oil. Add Bay leaf and onion in
it. Sauté onion till it turns into golden brown. Add ginger and garlic paste in it, sauté for
another 3 minutes. Add peas and sauté for another 2 minutes.
Add turmeric powder, cumin powder, coriander powder, red
chili powder and salt in it. Stir for a minute. Mix chopped tomato and green bell pepper in it and
sauté for 4-5 minutes, until tomato turns soft, mushy and leaves oil from the
side of the wok or pan.
Add soya granules and fold very nicely. Pour 1 cup warm
water, mix well. Cover and cook for 5-6 minutes on medium heat. Open lid and
add dried fenugreek leaves, coriander leaves, garam masala powder and clarified
butter in it. Give a nice stir and turn off the heat now.
Vegetarian keema matar is now ready. Serve warm with hot
rotis, parathas or naans………It is always very healthy and delightful.
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