How to make Soya Kheema Matar -
Soya granules cooked with green peas and spices is simply delicious.
This recipe is from the book No Oil Cooking.
Main Ingredients : Soya granuals, Green peas (हरे मटर)
Cuisine : Punjabi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Palak Mudda Bhaji Quick Pressure Cooked Vegetables Mushroom Soya Yakhni Laal Saag Curry
Soya Kheema Matar Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Soya Kheema Matar Recipe
Soya granuals 1 cup
Green peas shelled 1 cup
Skimmed milk 1 1/2 cups
Onions finely chopped 2 medium
Garlic finely chopped 8 cloves
Ginger grated 1 inch piece
Green chillies chopped 2
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Red chilli powder 3/4 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 4 tablespoons
Salt to taste
Lemon juice 1 tablespoon
Method
Step 1
Soak the soya granules in milk for an hour. Heat a non-stick pan and add chopped onions. Roast till lightly browned. Add garlic and roast for a minute.
Step 2
Add grated ginger, green chillies, coriander powder, cumin powder and red chilli powder and two tablespoons of water. Stir and cook for two minutes.
Step 3
Add green peas and one-fourth cup of water and mix well. Cover and cook till peas are nearly done. Add soya granules along with the milk and cook till almost dry.
Step 4
Add chopped coriander leaves, salt, garam masala powder and lemon juice and mix well. Serve hot.
Nutrition Info
Calories : 500 Kcal
Carbohydrates : 78.5 gm
Protein : 41.1 gm
Fat : 2.6 gm
Other : 27.1gm
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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.
