Description
A flavorful Indian-style dry curry made with protein-rich soya chunks and peas, perfect as a vegetarian alternative to traditional kheema.
Ingredients
Units
- 1 cup soya chunks or granules
- 3/4 cup green peas
- 1 large red onion, finely chopped
- 2 large tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 2 bay leaves
- 2-3 black peppercorns
- 2 green chillies, chopped
- 1 teaspoon cumin seeds
- 1/2 to 3/4 teaspoon red chilli powder
- 1 1/2 teaspoons coriander powder
- A pinch of turmeric powder
- Salt to taste
- 2 tablespoons thick yogurt
- 1/2 tablespoon lemon juice
- 1 teaspoon kasturi methi (dried fenugreek leaves), crushed
- 3/4 to 1 teaspoon garam masala powder
- 2 tablespoons oil
Instructions
- Heat water in a pan. Put soya chunks in it for 4-5 mins on medium heat, to soften. Once it fluffs up, let it sit in warm water for another 5 mins. Then drain and squeeze the soya well to avoid it getting soggy and keep aside.
- If using soya chunks and not granules, put slightly cooled soya chunks in a chopper. And pulse 2-3 to just make it smaller/ granules.
- Heat oil in deep wok. Add cumin, bay leaf and black peppercorn. Let the cumin splutter. Then add the chopped onions and green chillies. Saute till it turns pink, on med-high heat. Then add ginger garlic paste and let the mixture turn brown, stirring in between.
- Now add chopped tomatoes with a pinch of salt and spices, except garam masala. And cook till the tomatoes turn soft. Add few drops of water, if the mixture dries up.
- Add green peas and 1/4th cup water. Cover and let it cook for about 5 mins.
- Now add the soya granules and add salt. Mix well and cook for another 2-3 mins. Now remove from heat and add well beaten curd. Mix it and bring to back to flame.
- Add lemon juice and garam masala powder and mix it well. Cook on low heat for another 2 mins. Check seasoning.
- Finish by adding kasturi methi, crushed between finger tips to release maximum aroma. Garnish with chopped coriander leaves.
- Serve hot with roti or paratha, Indian flat bread and enjoy the meal.
Notes
- Squeeze the soaked soya chunks completely dry before pulsing — leftover water waters down the masala and keeps it from browning properly.
- Stir the yogurt in off the heat, then return the pan to a low flame. Adding it straight to a hot pan is what makes curries split.
- Crush the kasuri methi between your fingers right before adding it — whole dried leaves straight from the jar barely release any fragrance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15