How to make Soya Baingan Keema Recipe - Soya granules and brinjal cooked with masalas – a delightful mixture.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Soya granules soaked in warm water for 1 hour, Brinjal ( बैंगन )

Cuisine : Punjabi

Course : Main Course_Veg

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Soya Baingan Keema

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Main Course_Veg recipes like Shaadiwale Matar Mushroom, Chidambaram Gothsu, Sweet Corn And Paneer Bake, Corn Methi Malai. Or try out these recipes from Punjabi Cuisine like Arbi Ke Kabab, Vegetable Parantha, Ma Chole Di Dal, Makai ka Cheela.

Soya Baingan Keema Recipe Card

Soya Baingan Keema
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Soya Baingan Keema

  • Soya granules soaked in warm water for 1 hour 1 cup

  • Brinjal 1 large

  • Garlic 12-15 cloves

  • Oil for greasing

  • Ghee 1 tablespoon

  • Onion seeds (kalonji) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger 2 inch pieces

  • Onions finely chopped 2 medium

  • Tomatoes finely chopped 2 medium

  • Green chillies finely chopped 2

  • Coriander powder 1 tablespoon

  • Dried mango powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Juice of 1 lemon

  • Fresh coriander leaves finely chopped 1 tablespoon

Method

Step 1

Pierce 8-10 garlic cloves into the brinjal. Apply a little oil on the brinjal and roast directly on flame till the skin becomes charred and starts peeling off. Set aside to cool.

Step 2

Heat ghee in a non stick pan. Add onion seeds and cumin seeds and sauté till fragrant.

Step 3

Finely chop ginger and the remaining garlic cloves, add to the pan and sauté till garlic turns slightly golden.

Step 4

Add onions, tomatoes and green chillies and sauté for 2-3 minutes.

Step 5

Peel and mash the brinjal and keep aside. Add coriander powder, dried mango powder, garam masala powder, red chilli powder, chaat masala and salt to the pan and sauté for a minute.

Step 6

Add the soya granules and brinjal and mix well. Add lemon juice, coriander leaves and mix well.

Step 7

Transfer into a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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