Hariyali Soya Keema Matar with Sausages (Green Soybean Peas Curry with Sausages - Fusion Style)

 

          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. 

Soya Stuffed Mirchi Ka Salan

          Mirchi Ka Salan is a Hyderabadi delicacy usually served with Dum Biryani. It is a spicy and a tangy Chili Curry in a sesame seeds-coconut-peanut gravy called 'Salan' in the local lingo which means curry / gravy. No Biryani is complete without this accompaniment. 

           So went ahead and prepared this fusion dish where I stuffed the green chilies with some leftover soya keema matar and then made a salan out of it. It was real yum. It can be relished as a side dish with pulao, jeera rice, plain biryani, paratha, poori, naan, tandoori roti or just plain chapati. 

Soya Keema Matar - 

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

           Make a paste of the ginger-garlic and all the dry spices 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. Then add the onion and saute till light brown.

            Add the spice paste and sauté for 2-3 minutes. 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 ghee and coriander leaves. Give it a toss and keep aside.

         

Salan - 

• 6-7 big fresh green chilies
• 2 tbsp. peanuts
• 1 tbsp. white sesame seeds
• 2-3 tbsp. fresh grated coconut
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1" ginger, chopped
• 3 garlic cloves, chopped
• 1 tsp. tamarind paste mixed with 1 cup water
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• salt to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

           Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. Switch off the flame and set aside to cool down. Then grind into a paste by adding some water. Keep aside.

          Grind the onion, ginger & garlic to a fine paste and keep aside. Make a slit in the chilies and deseed them. Stuff with the prepare soya keema matar.

          Heat 1 tbsp. oil in a pan and shallow fry them till light brown. Drain and keep aside. 

           Temper the remaining oil with mustard seeds and curry leaves. Allow it to splutter.  Add onion-ginger-garlic paste and sauté till oil separates.

          Add the ground paste, turmeric powder and red chili powder and fry.  Add tamarind water, salt and some extra water if required and simmer. Cover and cook till the gravy thickens. 

          Switch off the flame and transfer to a serving dish. Arrange the stuffed green chilies over the gravy and garnish with coriander leaves. 

          Serve as a side dish with pulao, biryani, plain steamed rice or chapatis.
               

         

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.