How to make Parwal Soya Keema -
Parvals cooked with soya granules and a number of masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Parwals (परवल), Soya Granules (सोया ग्रैन्यूल्ज़)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Karele ki Sabzi Batata Bhaji Lauki Aloo Matar Kathal Sukka
Parwal Soya Keema Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Parwal Soya Keema Recipe
Parwals 10-12
Soya Granules 1 cup
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Green chillies finely chopped 2
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Dried red chillies 2
Red chilli powder 1 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Bhuna masala 130 grams
Juice of ½ lemon
coriander sprig for garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds, green chillies, ginger and garlic and sauté for 2-3 minutes. Halve pointed gourds, scoop out the seeds and add to the pan. Add dried red chillies and mix.
Step 2
Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and little salt and mix well. Add bhuna masala and mix well. Add lemon juice, soya granules, 3 cups water and mix well.
Step 3
Cook till the gourds are cooked and the mixture becomes dry. Transfer into a serving bowl, garnish with a fresh coriander sprig and serve hot.
Nutrition Info
Calories : 1210 Kcal
Carbohydrates : 87.6 gm
Protein : 68.5 gm
Fat : 64.9 gm
Other : Zinc- 7mg
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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.
