VEG KEEMA/SOYA KEEMA WITH PANEER/A TASTY VEGETARIAN DISH WITH SOYA GRANULES AND COTTAGE CHEESE
A tasty vegetarian dish with soya granules is undoubtedly going to be one of the favorites from now on. The soya granules are very rich in proteins and regulate sugar in the blood. Like all the soya products, this too is the best substitute for meats.
This soya keema is a veg dish as the soya granules are plant products made with soybeans. The sabzi or keema is cooked with onions, tomatoes, ginger-chilly-garlic, and a few regular spices. I add paneer and boiled potato after mashing. Both of these ingredients give this sabzi a body. Adding paneer and fresh malai(cream) makes the sabzi richer and tastier. I like to cook the soy keema sabzi dry but feel free to cook it with some gravy (latpti). This is a tasty side dish and completes the main course with any dal preparation. This soy keema goes well with roti, pav, tawa naan or ajwain paratha
INGREDIENTS REQUIRED
▪︎ Soya granules /Soya choora – 1 cup (100 gms)
▪︎ Water to boil soya choora – 3 cups
▪︎ Water to rinse soya choora – 3 cups
▪︎ Oil – 1 tbsp
▪︎ Finely chopped onions – 1 large+ some for garnish
▪︎ Finely chopped tomatoes – 2 large
▪︎ Ginger-chilly-garlic paste – 1 tsp
▪︎ Paneer (grated or mashed) – 2 tbsp + 1 tbsp for garnishing
▪︎ Boiled potato (mashed nicely) – 1 medium
▪︎ Fresh malai(cream) – 1 tbsp
▪︎ Salt – 1 tsp
▪︎ Red chilly powder – 1 tsp
▪︎ Turmeric/haldi powder – 1 tsp
▪︎ Coriander/dhania powder – 1 tsp
▪︎ Garam masala powder – 1/2 tsp
▪︎ Whole cumin/jeera – 1 tsp
▪︎ Bay leaf/tez patta – 1-2 nos
▪︎ Green cardamom seeds – 1-2 nos
▪︎ Fresh coriander leaves – 1 tbsp
■ PREPARATIONS TO BE DONE
1 – Keep 3 cups of water to boil in a saucepan. When boiled, add soya granules(choora) and allow them to boil for 5 minutes at medium flame
2 – When soya choora is soft, strain through a big sieve and rinse well with sufficient water
3 – Squeeze extra water and keep aside to make the soya keema sabzi
■ PROCEDURE FOR THE SABZI
1- Heat oil in a kadahi or a pan and add jeera/cumin, green cardamom, and tez patta(bay leaf). Allow them to release their aroma in the oil
2- Next, add chopped onions and allow the onions to cook lightly golden, and add the ginger-chilly-garlic paste. Roast(bhunow) it with onions
3- Now add all the spices like red chilly, turmeric, coriander powder, and salt. Stir the masala quickly to avoid burning
4- Next, add chopped tomatoes and cook the masala until the oil separates from the sides
5- Next, add fresh malai and cook this for a while (malai will add the richness)
6- Time to add mashed paneer and potatoes. Combine well all the ingredients with the onion-tomato masala
7- Now, add boiled soya choora and combine well
8- Cover the pan with the lid and allow the sabzi to cook at low flame for 5 minutes
9- Finish the sabzi with fresh coriander leaves and garnish with some grated paneer and chopped onions
10- Serve the sabzi with roti or parantha but this goes best with pav or buns
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