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

1. 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.
2. Now add finely chopped onions and sauté them for 5-6 minutes or until they get a golden brown colour.
3. Further add green chillies and ginger-garlic paste and cook for another minute.
4. Now add finely chopped tomatoes and salt. Cover and cook for 4-5 minutes or until the tomatoes turn soft and mushy.
5. 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.
6. 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.
7. Now add the soya in the cooked masala and mix till everything is well combined.
8. 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.
9. Now add kasuri methi, garam masala and butter. Mix well.
10. 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.
11. Pour the tadka on top of the veg keema masala and give it a final mix.
12. 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.

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