Soya Mattar Kheema (Vegetarian Kheema)

Look who's become a soy chunk convert - my daughter ! Even mentioning the word, would invites faces I rather not paint vividly and making her gulp down a few of them was quite a task. Have to admit though,that soy nuggets/granules are not a regular in my hearth ; an occasional stir-fry or tipping a few into the pulao is the best I have done. So when I spotted this yum-recipe from Anamika's blog, I had to give it a try. Speaking of the recipe, have to say the space I prowled this week for the Blog-Hop Taste Junction is a delectable journey and a complete treat to the senses. Smitten by atleast 3 recipes, I finally gave the veg kheema a try.

The recipe was a winner ! The nuggets blended in so beautifully with the spices to give a tasty eating experience.

Health= Tasty=Fun=Soy Nuggets

Soya Nuggets, the vegetarian meat is a powerhouse of nutrients. Much has been documented already on the health quotient of Soy and there are a growing number of converts who vouch their love for the ingredient. So how does the nugget become a meat replacement ? When the chunks are soaked in water they fluff up as the textural surface laps up the water and develop chewy sort of characteristics, much like meat:)

• Zero Cholosterol, high in protein content and an energy booster- it pays to up the intake of soya chunks in to our diet regularly !

What's in it :-(Serves:3,Prep Time:15 mins,Cooking Time:20 mins)

• Soya chunks/ granules – 1 cup
• Cumin seeds – 1 tsp 
• Bay leaf – 2
• Black peppercorn – 3 to 4
• Red onion – 1 large, finely chopped
• Green chillies – 2, chopped
• Ginger & garlic paste – 1 tsp each
• Tomatoes – 2 large, chopped
• Red chilly powder – 1/2 -3/4 tsp (to taste)
• Coriander powder – 1 1/2 tsp
• Turmeric powder – A pinch
• Peas – 1/2 cup
• Salt - to taste
• Thick curd – 2 tbsp
• Lemon Juice – 1/2 tbsp 
• Garam Masala powder –  1 tsp  to 1 1/2 tsp - to taste
• Kasturi methi (Dried Fenugreek Leaves) – 1 tsp, crushed
• Oil/Butter – 2 tbsp

Garnish:-

• Coriander Leaves

Method:

Heat adequate 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 mixer and pulse 2-3 times to get the minced texture.

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 medium 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 the trio of spices red chilli powder,coriander powder,turmeric powder. Cook till the tomatoes turn soft. Add few drops of water, if the mixture dries up. Tip in green peas with little 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. 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 corainder leaves.Serve hot with roti or paratha, Indian flat bread and enjoy 

Linking it to Radhika's Blog Hop # 16