Soya Keema Matar

          Soya in any form is always a healthy option to any non-veg. recipes. So let me share a simple side dish of Soya Keema Matar that can be enjoyed with pulao, jeera rice, plain biryani, paratha, poori, naan, tandoori roti or just plain chapatti. 

          Soya in general can be used to make a variety of dishes like tikkis, parathas, kababs, etc. You will be surprised to know that it tastes just like any mutton / chicken mince. So all vegetarians go ahead and give it a try by following a step by step pictorial recipe to prepare it.   

• 1 cup soya granules
• 1/2 cup frozen green peas 
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1-2 tbsp. coriander leaves, chopped

          Make a paste of the ginger-garlic and all the dry spies along with some water. Keep aside. Soak the soya granules in hot water for 10 minutes. Drain and keep aside.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cloves and cardamoms. Then add the onion and sauté till light brown.

            Add the spice paste and sauté for 2-3 minutes. Now add the chopped tomatoes along with some water. Cover and cook till it is mashed.

           Add the drained soya granules, peas and some water. Cover and simmer till the moisture is all absorbed.

          When done, add the ghee and give it a stir. Garnish with the coriander leaves. Serve as a side dish with jeera rice, pulao, plain biryani, naan, tandoori roti, paratha, poori or just plain chapatti.

                       Heat oil & temper with cumin seeds, cinnamon, cloves & cardamoms. 
                       Then add the onion and sauté till light brown.

                                  Add the spice paste and sauté for 2-3 minutes.

                      Add chopped tomatoes with some water. Cover & cook till mashed.

                                  Add the drained soya granules.....

                               .....followed by the peas and..... 

                          ........some water. Cover & simmer till moisture is all absorbed.

                                 When done, add the ghee and give it a stir. 

                                  Garnish with the coriander leaves.

                  Serve with jeera rice, pulao, naan, tandoori roti, paratha, poori or plain
                  chapatti.