Green Soya Keema

 

            Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. Full of protein, 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 with some coriander-mint-dill leaves, along with other basic ingredients as the base of the gravy. So check out the step by step pictorial recipe to prepare this amazing veggie dish.

 

         This dish is a vegetarian version of the classic Mumbai style Green Mutton Keema. The original recipe, bought to India by the Persians, is typically served for breakfast with buttered pav in all Irani restaurants across the city. 

         The dill leaves along with coriander and mint leaves imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with buttered pav, steamed rice, jeera rice or any variety of Indian bread. 

• 1 cup soya granules
• 1 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilies
• 2-3 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/3 cup yoghurt, whisked
• 1 tsp. salt or to taste
• 1/2 cup green peas (I used frozen peas)
• 1/4 cup dill leaves, chopped
• 1/2 tsp. garam masala powder
• 2 green chilies, slit

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

         Blend together 2 green chilies, coriander leaves and mint leaves along with some water into a smooth paste. Keep aside. 

         Heat oil in a pan and sauté the onion till light brown. 

         Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder mixed with 2-3 tbsp. water. Mix well and sauté till the oil separates.

         Add in the beaten yoghurt and keep stirring continuously for 2 minutes.

          Add the drained soya granules, salt, the green paste and green peas. Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

          Now add the chopped dill leaves, garam masala powder and 2 slit green chilies. Mix well and serve with any form of Indian bread, steamed rice or jeera rice.

              Heat oil in a pan & sauté the onion till light brown. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder mixed with 2-3 tbsp. water. Mix well & sauté till the oil separates.

      Add in the beaten yoghurt & keep stirring continuously for 2 minutes.

                 Add the drained soya granules, salt, 

                  the green paste and green peas. 

Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

Now add the chopped dill leaves, garam masala powder & 2 slit green chilies. 

Mix well & serve with any form of Indian bread, steamed rice or jeera rice.

Soya Matar Paneer

 

           Protein rich, healthy and delicious, this Soya Matar Paneer Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani, pulao or any Indian flat bread. 

           Soya Chunks is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas and paneer. Any way it is prepared, tastes just yummy. So check out the step by step pictorial recipe to prepare my version of this amazing curry.  

• 1/2 cup soya chunks, soaked in lukewarm water for 10-15 minutes
• 100 gms. paneer cubes
• 1/3 cup green peas (I used frozen peas)
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. yoghurt
• 1 tbsp. coriander leaves, chopped

           Squeeze out the water from the soaked soya nuggets and keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the paneer cubes till light golden color. Soak them in lukewarm water for 5 minutes. Squeeze them and keep aside.

           Heat remaining oil and temper with dry red chilies, cumin seeds and bay leaves. Sauté for a few seconds.

           Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

           Now add the tomatoes and cook till it is mashed. Then add the yoghurt and sauté till it is mixed with the gravy. 

           Drop in the drained soya nuggets, green peas and salt. Mix well. 

           Add 1 cup water and simmer, covered, till the gravy is slightly thick. 

           Now add the fried paneer and simmer for a minute. Garnish with coriander leaves. 

          Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

    Heat 1 tbsp. oil in a pan & sauté the paneer cubes till light golden color. 

   Soak them in lukewarm water for 5 minutes. Squeeze them & keep aside.

Heat remaining oil & temper with dry red chilies, cumin seeds & bay leaves. Sauté for a few seconds.

                   Add the onion and fry till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with 1/4 cup water. Sauté till the oil separates.

                   Now add the tomatoes and cook till it is mashed. 

             Then add the yoghurt & sauté till it is mixed with the gravy. 

                Drop in the drained soya nuggets, green peas & salt. Mix well. 

          Add 1 cup water & simmer, covered, till the gravy is slightly thick. 

                 Now add the fried paneer & simmer for a minute.

                         Garnish with coriander leaves. 

Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

Green Peas Soup (Matar Shorba)

 

           This is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. The presence of some coriander and mint leaves gives a very nice refreshing flavor to this Green Peas soup. Enjoy this hearty soup with few bread sticks or croutons. This amazing comfort and soul satisfying soup can be a great start to any meal. So check out the step by step pictorial recipe to prepare it. 

• 1 cup green peas (I used frozen peas)
• handful of coriander leaves & mint leaves, chopped
• 1 tsp. oil 
• 1 tbsp. butter
• 1" cinnamon stick
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. pepper powder
• 2-3 cups water
• 2-3 tbsp. yoghurt 

           Heat olive oil and butter in a pan. Add the onion, garlic and green chilies. Sauté till translucent. 

              Add the peas and cinnamon. Stir fry for a minute.

              Then add the coriander-mint leaves, salt to taste, pepper powder and roasted cumin water. Mix everything well.

            Add water and cook, covered for 4-5 minutes. (Adjust the water depending on the consistency required). 

              Set aside to cool. Then discard the cinnamon. Blend into a puree. Heat through and add yoghurt. 

              Give it a stir and serve, garnished with pepper powder and coriander leaves Enjoy as it is or with some soup sticks.

                      Heat olive oil & butter. Add onion, garlic & green chilies. Sauté till translucent. 

                                  Add the peas and cinnamon. Stir fry for a minute.

                   Add coriander-mint leaves, salt, pepper powder & roasted cumin water.

                   Mix everything well.

                        Add water & cook, covered for 4-5 minutes. Set aside to cool. Then 

                        discard the cinnamon. Blend into a puree. 

                                  Heat through and add yoghurt. Give it a stir.

                                Serve, garnished with pepper powder and coriander leaves.

                        Enjoy as it is or with some soup sticks.

Butter Garlic Green Peas

 

         If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Butter Garlic Green Peas. This stir fry dish goes very well as a side dish with your dal-chawal, chapatti, paratha or toasted bread. You can adjust the seasonings according to individual preference.

         

           It is a very simple and a quick concoction with minimal ingredients easily available. I bet everyone will fall in love with it, especially the kids. If you want top tweak it a little bit, then this versatile dish can also be a great lunch box meal or a snack where it can be served as a sandwich or a Frankie. Choice is yours. So check out the step by step pictorial recipe to prepare this restaurant style dish.

• 350 gms. frozen green peas, thawed
• 2 tbsp. butter
• 2 tsp. oil
• 2 tbsp. garlic cloves, chopped
• 1 dry red chili, broken
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 2 tbsp. coriander leaves, chopped

          Heat butter and oil in a wok / kadai and sauté the red chili, green chilies and garlic for a minute. 

         Now add the green peas, salt and pepper powder and stir fry for 2 minutes. 

          When done, switch off the flame and sprinkle some chili flakes. 

          Garnish with chopped coriander leaves and serve as a side dish with chapatti, paratha or toasted bread. 

Palak Matar Paneer (Cottage Cheese & Green Peas in Spinach Gravy - Punjabi Cuisine)

 

          Palak Paneer is a very popular dish on a North Indian Platter. This yummy dish has its origins from the state of Punjab. It is a wholesome and a nutritious preparation of cottage cheese and green peas in a spinach based gravy. So it is a very healthy choice with the goodness of iron, calcium and proteins. 

          This is a very common item prepared in every Punjabi household and is a main dish in any Dhabas you visit, where it is usually served with a dollop of cream or butter on the top. 

          You can enjoy Palak Matar Paneer with hot steamed rice, jeera rice or any Indian bread like butter naan or tandoori roti. A very simple and a rustic recipe, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this regional delicacy.

          Greens in general are loaded with iron, fiber, vitamins and calcium. They are healthy and essential for a well balanced diet. 

          Green Peas are a rich source of protein, fiber, vitamins and minerals. They are also low in carbs and calories.

          On the other hand, Paneer also contains few health benefits as it is high in calcium, protein and folate. It also improves digestion and is good for the heart. 

          So this recipe is a combination of three super foods. So go ahead and give it a try and serve them to your family for a well balanced meal. 

• 2-3 bunches of spinach, washed, drained and chopped
• 2 tbsp. mustard oil
• 100 gms. paneer cubes
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1/2 cup green peas (I used frozen peas)
• 1//4 cup fresh cream
• 1-2 tbsp. butter

          Boil the spinach for 3-4 minutes. Refresh under running water and allow it to drain. Then grind into a smooth paste. Keep aside. 

         Heat 1 tbsp. oil in a non-stick pan and sauté the paneer cubes till light brown. Keep aside.

          Heat the remaining oil and add the onion. Sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices mixed with some water.
Fry till the oil separates. 

          Add the pureed spinach and green chilies. Simmer on low flame for 2 minutes.

          Add the green peas and give it a mix. Simmer till the gravy slightly thickens.  

           Now add the fried paneer, cream and butter. Give it a stir and switch off the flame. 

          Garnish with fresh cream and serve hot with naan or tandoori roti.

                     Boil the spinach for 3-4 minutes. 

                     Refresh under running water.

          Allow it to drain. Then grind into a smooth paste. Keep aside. 

        Heat 1 tbsp. oil & sauté the paneer cubes till light brown. Keep aside.

                 Heat remaining oil & sauté the onion till light brown. 

Add the ginger-garlic paste & all the dry spices mixed with some water. Fry till the oil separates. 

Add the pureed spinach & green chilies. Simmer on a low flame for 2 minutes.

Add the green peas & give it a mix. Simmer till the gravy slightly thickens.  

Add the fried paneer, cream & butter. Give it a stir & switch off the flame. 

      Garnish with fresh cream & serve hot with naan or tandoori roti.