Side dish,

Soya Keema Curry

July 05, 2014 Motions and Emotions 6 Comments


Any idea about the today's post??

I know you have already read the heading...Soya Keema Curry is my today's post. I am sure you would have mistaken this with chicken keema curry if I have not disclosed the dish name in the heading...and it is equally tasty like chicken keema curry. These days I watched this soya granules advertisement in television and thought of buying it and finally I prepared soya keema curry using soya granules and I felt vegetarians can enjoy this dish and feel the taste of chicken keema curry.  I will try more new recipes using soya granules in future, so keep reading  and sharing my blog.Here is the simple recipe of Soya Keema Curry which can served as side dish with roti or paratha.

Soya Keema Curry

Ingredients

Soya Chura (Soya Granules)- 2/3 cup
Potato - 2 medium size, cut into small dice
Onion - 1/2 cup, chopped
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Green Chilli - 3 to 4
Cumin Powder - 11/2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 2 teaspoon
Turmeric Powder - 2 teaspoon
Garam Masala Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt  to taste
Tomato - 1 medium size, chopped
Coriander Leaves - handful, chopped
Tomato Ketchup - 2 teaspoon
Refined oil

Procedure

Boil water in a pan and soak the soya chura for 4-5 minutes. Now strain the water completely and keep it aside. Now heat oil in a pan and fry potatoes with salt and turmeric powder. Take them out when they are cooked. Next add little more oil and add onion for frying. After some time add ginger and garlic paste. Cook them for 2 minutes and add all the dry spices (turmeric, cumin, coriander, red chilli, salt, sugar) and mix them well. Next add chopped tomato and cook until they are tender. Add little water to avoid burning of spices. Now add boiled soya chura and mix well with masala. After that add green chilli and garam masla powder. Put the fried potatoes now. Add tomato ketchup and subsequently add water. Cover the pan and cook under slow to medium flame. When the gravy dries up add handful of coriander leaves and serve it hot with roti or paratha.


Sending this to: Kid's Delight @ Spice your life & Sizzling Tastebuds

6 comments:

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Amrita

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