Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. You will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based one with some coriander leaves, along with other basic ingredients as the base of the gravy.
I have also added some sautéed chicken sausages, but it is optional. If you want to keep it purely vegetarian, just skip it. This side dish can be enjoyed with pulao, plain biryani, jeera rice or any type of Indian bread of your choice.
- 1 cup soya granules
- 1/2 cup green peas
- 2-3 chicken sausages
- 1 onion, roughly chopped
- 2-3 garlic cloves
- 1" ginger
- 2-3 green chilies
- 1 cup coriander & mint leaves
- 2-3 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. garam masla powder
- 1/2 tsp. chaat masala
- 1/3 cup yoghurt, well beaten
- 1 tsp. coriander leaves, chopped to garnish
- pinch of red chili flakes to garnish
Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside.
Blend together onion, ginger, garlic, green chilies and coriander-mint leaves. Keep aside.
Heat oil in a pan and stir fry the sausages till light brown. Slice them into pieces and keep aside.
Temper the same oil with cumin seeds and asafoetida. Sauté for a few seconds. Now add the onion paste and simmer till the moisture is almost dried up.
Now add all the dry spices and give it a stir. Add in the beaten yoghurt and mix everything well.
Add the drained soya granules, green peas, sausages (reserve few to garnish) and 1/2 cup water. Give it as stir and simmer on a low flame till the gravy comes to a desired consistency.
When done, transfer to a serving dish. Garnish with sausages, coriander leaves and chili flakes. Serve with any form of Indian bread or flavored rice.