Out & About
Cooking with Friends
June 7, 2017
SOYA KHEEMA (1kg)
Oil – 3 tbsp
Ghee – 2 tbsp
Cinnamon Stick 1 inch piece
Black Cardamom 1
Green Cardamom 2
Whole Cloves 2
Onion - 2 large, finely chopped
Ginger - 2 tbsp, minced
Garlic - 2 tbsp, minced
Green Chilies - to taste, finely chopped
Turmeric Powder - 1 tsp
Red Chili Powder - to taste
Coriander Powder - 1 tbsp
Cumin Powder – 1.5 tbsp
Tomatoes 1 large, finely chopped or puree
Tomato paste – 1 tbsp,
Black pepper, 1 tsp
Salt - to taste
Green Peas, cooked or boiled 1 cup (if using frozen soak in warm water for a minute and drain) Garam masala powder - 1 tsp
Water - as required
Cilantro – 1 small bunch finely chopped
In a pan heat oil on medium heat.
Add bay leaf, cinnamon stick, black and green cardamom, cloves,
Mix onions and salt, stir well, cover and cook for 15 minutes. Stirring frequently.
Add garlic, ginger, stir well. Cover and cook till the onions are browned and oil separates.
Add green chilies, tomatoes, and tomato paste, and mix well. Cover again and cook for 10 minutes, stirring frequently.
Uncover and cook for a while till the oil separates. From now on cook uncovered.
Add red chili powder, turmeric powder, coriander, black pepper, and cumin powder. Stir well.
Add the soya kheema, salt to taste and a little water . Mix well. Do not add excess water as this preparation is a dry one.
Add cooked green peas and garam masala powder. Let it cook for 2-3 minutes, so that any excess moisture evaporates. Then add chopped cilantro.
Serve hot with Naan/Roti/Rice
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