Ingredients
For Veg Masala Keema
- 2 tablespoons oil
- 1 tablespoon clarified butter/ghee
- 1 teaspoon cumin seeds
- 4 black pepper corns
- 4 cloves
- 1 bay leaf
- 1 small cinnamon stick
- 1 star anise
- 4 medium onions
- 2 green chillies
- 1 tablespoon ginger garlic paste
- 3 medium tomatoes
- salt to taste
- 1.5 cups soya chunks
- 1 teaspoon red chilli powder
- 2 teaspoon coriander
- ¼ teaspoon turmeric powder
- ¼ teaspoon dry mango/ amchoor powder
- 1 teaspoon cumin powder
- ½ cup peas
- 1 cup water
- 1 teaspoon kasuri methi
- ½ teaspoon garam masala
- 1 tablespoon butter
- fresh coriander leaves
For Tadka
- 1 tablespoon oil
- 1 tablespoon butter
- 2 tablespoons garlic
- ½ teaspoon kashmiri red chilli powder
- 2 green chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat oil in a kadai and then add all the whole spices, cumin seeds, bay leaf, cloves, black pepper corns, cinnamon stick, star anise and sauté for few seconds.
- Now add finely chopped onions and sauté them for 5-6 minutes or until they get a golden brown colour.
- Further add green chillies and ginger-garlic paste and cook for another minute.
- Now add finely chopped tomatoes and salt. Cover and cook for 4-5 minutes or until the tomatoes turn soft and mushy.
- Add all the dried spices, red chilli powder, cumin powder, amchoor powder, turmeric powder and coriander powder. Mix well and cook for a minute. Add some water if needed.
- Soak soya chunks in hot water for 10-15 minutes or until they double in size and become soft. Now squeeze all the water from the soya chunks and grind them in the mixer grinder till it gets a fine grain like structure. If you are using soya granules then you can skip the grinding process. Do not add water while grinding.
- Now add the soya in the cooked masala and mix till everything is well combined.
- Further add one cup of water and cook for 10-15 minutes or until the soya keema is perfectly cooked and releases oil from the sides.
- Now add kasuri methi, garam masala and butter. Mix well.
- To make the tadka in a pan heat oil and butter and then add chopped garlic. Sauté until light golden in colour. Now add red chilli powder and 2 whole green chillies and mix well.
- Pour the tadka on top of the veg keema masala and give it a final mix.
- Serve hot with buttered pav.
Recipe Notes
- Always squeeze the water from soya chunks before grinding.
- Make sure to grind soya until it gets a fine texture, else it will take a longer time to cook.