Fri. Jun 18th, 2021

Soyabean Keema is a very famous North Indian side dish that tastes best with chapatis or parathas. This recipe is easy-to-make and gets ready in under 35 minutes. This delectable recipe is prepared using soya chunks, onion, ginger-garlic paste, peas and a melange of spices. You can also use soya granules instead of chunks for ease of cooking. Soyabeans are also called soybeans and they are very healthy. Consuming soy diet helps in reducing the risks of breast cancer in women, along with that it is a rich source of protein which helps maintaining healthy skin, hair and bones. This side dish is packed with healthy elements, so health conscious people can also try this tasty recipe.

Ingredients

  • 2 cup soya chunks
  • 2 large tomato
  • 2 tablespoon garlic paste
  • salt as required
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1 bay leaf
  • 1 handful coriander leaves
  • 1 large onion
  • 1 cup peas
  • 2 tablespoon ginger paste
  • 1 cup peas
  • 1 tablespoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 tablespoon kasuri methi powder
  • 1 cinnamon stick
  • 5 tablespoon vegetable oil

How to make Soyabean Keema

  • Step 1. Place a pan over medium flame and pour some oil in it. Once the oil is warm, add one bay leaf and cinnamon stick in it. Saute until they turn a little dark in color.
  • Step 2. Now, add onion puree and let it cook till it turns golden. Then add ginger-garlic paste and cook it for 2-3 minutes. After that, add tomato puree and let it cook for another 2-3 minutes.
  • Step 3. Put salt, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala and kasuri methi. Mix everything well on low flame.
  • Step 4. While the spices are cooking, take a grinder and put soaked soya chunks in it and grind to granulate the chunks, make sure that you do not grind it much otherwise it will become powdery which we don’t want. Add the granules in the pan and mix everything well.
  • Step 5. Put green peas in it. Stir for a while and turn off the flame and garnish with coriander leaves. Serve hot with chapatis or parathas.