Keema Masala Recipe – Veg Soya Kheema Restaurant Style Qeema – CookingShooking
Hey Foodies, After a long week of festivity and over indulgence of sweets and mouthwatering dishes, it’s time to mellow down and eat something healthy which is packed with nutrients. Today’s recipe is just that, we are making Veg Soya Kheema or Queema, the key ingredients used is obviously Soya. If you want to give it an authentic kheema feel then you have got to use Soya granules. Soak the soya until soft and then cook them in a thick tomato and onion gravy, enhance the flavor by using homemade masala, add to the richness by adding paneer and then use little bit of more butter or ghee…totally optional. Slow cooked Veg Soya Kheema is ready to be served. Do try this recipe and enjoy!
RECIPE VIDEO
RECIPE CARD
Keema Masala Recipe – Veg Soya Kheema Restaurant Style Qeema – CookingShooking
Hey Foodies, After a long week of festivity and over indulgence of sweets and mouthwatering dishes, it’s time to mellow down and eat something healthy which is packed with nutrients. Today’s recipe is just that, we are making Veg Soya Kheema or Queema, the key ingredients used is obviously Soya. If you want to give it an authentic kheema feel then you have got to use Soya granules. Soak the soya until soft and then cook them in a thick tomato and onion gravy, enhance the flavor by using homemade masala, add to the richness by adding paneer and then use little bit of more butter or ghee…totally optional. Slow cooked Veg Soya Kheema is ready to be served. Do try this recipe and enjoy!
INGREDIENTS:
For the kheema/ qeema
- Soya keema Granules / Nutrela - 1 cup
- Water - to soak the soya granules
For the gravy
- Tomatoes - 3 medium halved or grated
- Onion - 1 medium halved and grated
- Green Chillies - 3 medium slit
- Garlic - 3 cloves finely chopped
- Fresh Coriander - 2 tbsp finely chopped
For the kheema/ qeema masala / spice mix
- Whole Coriander seeds - 2 tsp
- Fennel Seeds - 2 tsp
- Nutmeg - 1/3 tsp
- Green Cardamom - 3 small
- Gram Flour / Besan - 1 tbsp
- Black Pepper - 1/2 tsp
- Cumin Powder - 1/2 tsp
- Salt - to taste
For making the kheema
- Ghee - 2-3 tbsp
- Jeera - 1 tsp
- Cloves - 3 small
- Cinnamon stick - 1 small
- Garlic - 1 tbsp finely chopped
- Ghee / Butter - 1 tbsp optional
- Paneer - 25 gms crumbled
- Butter - 1 tbsp optional
- Water - to adjust the consistency
RECIPE STEPS:
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In a mixing bowl combine water and soya keema granules; soak it for about 15 minutes.
For the gravy
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Cut the tomatoes into half and add it to the mixer jar. Blend until you have a smooth paste.
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Cut the onions into half and then grate the onions. Do not blend the onions. Grate or finely chop then upto your preference.
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Slit the green chilies and finely chop the garlic, set everything aside.
For the masala
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In a blender jar combine whole coriander seeds, fennel seeds, nutmeg, green cardamom, Kashmiri red chili powder, gram flour, black pepper, roasted cumin powder and salt to taste.
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Blend everything to a fine powder consistency. Once done set aside.
For making the kheema/ qeema
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After 15 minutes, squeeze out the excess water from the soaked soya granules and then add it to a blender jar.
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Grind the soya granules until you get a coarse texture.
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In a preheated iron pan or kadhai, add the ghee. Once hot add jeera and allow it to crackle. Add cloves, cinnamon stick. Roast everything for few minutes.
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Add garlic and onions and cook for 2-3 minutes.
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Finally add the blended masala and butter. Stir everything cook over high flame for 2-3 minutes.
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Next add the blended tomatoes, cook everything until the tomatoes leaves the sides of the pan.
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Add the fresh coriander, slit green chilies and crumbled paneer. Stir until everything well combined.
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Finally add the blended soya granules, cook everything until all well combined, add butter if required. Mix everything together and cook it for 2 minutes.
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Pour some water and then cover the pan and continue to cook for 5 minutes at medium to low flame.
Serve
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Sprinkle fresh coriander and serve the soya kheema / qeema along with some pav, bread or naan.
RECIPE NOTES :
Notes: You can use soya chunks instead of soya granules. Blending is important if you are using soya chunks. If the soya granules are too large then we won’t get the mouth feel and if it is too small then there won’t be any texture. Adding ghee or butter will bring out a very good flavour to the soya mixture. Totally optional. Adding paneer will make the kheema very rich. Add water if your kheema is clumping.