Name: Soya keema recipe/Veg keema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Soya granules... 2 cups; Onion (finely chopped)...big; Garlic and Ginger (crushed)... 1 tbsp.; Tomato (finely chopped)...1 big; Coriander leaves (chopped)... handful; Cumin seeds... 1/2 tsp.; Cinnamon stick...1 inch; Turmeric powder...1/4 tsp.; Kashmiri red chilli powder...1 tsp.; Normal red chilli powder...1 tsp.; Cumin powder... 1/4 tsp.; Coriander powder...1.5 tsp.; Garam masala powder...1/2 tsp.; Black pepper powder...1/4 tsp.; Fresh lime juice...to taste; Green chillies (sliced)...4-5; Ghee...1 tbsp.; Oil...3 tbsp.; Butter...1 tbsp.; Salt (to taste)

Instructions

Soak soya granules in hot water for 5-10 minutes till they get soft and puff up
Pour the soya over a strainer and press all the water out. Add some more fresh water and repeat the process. Discard the liquid (refer to my video below for details on this process)

Keep it aside
Set a pot on medium heat and add oil and ghee.
Add cumin seeds and a cinnamon stick

Once the cumin seeds start to splutter, add onions and sprinkle some salt so the onions cook faster
Add crushed garlic and ginger and stir fry till the mixture till the onions turns slightly golden brown in color (for approximately 3-4 minutes)
Add tomatoes and mix

Add turmeric powder, cumin powder, coriander powder, black pepper powder, kashmiri and normal red chilli powder
Stir fry till the tomatoes turn soft and mushy. When the paste starts to look oily, add soya granules
Add salt (to taste) and mix well

Stir fry the soya with the spices for 5-6 minutes (this step is important for the curry to be tasty)
Add 2 cups of water (enough water to just cover the soya) along with coriander leaves and a sqeeze of fresh lime juce
Place the lid on and let the gravy simmer for 7-10 minutes on low heat

Add salt to taste and garam masala powder
Turn up the heat and stir fry the curry till most of the liquid evaporates
Once the liquid has evaporated, add 1 tbsp. butter and stir fry for a minute

Garnish with the fresh coriander leaves

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