Soya Mushroom Keema
-
Prep. Time10 Mins
-
Cooking Time20-25 Mins
-
Serving4
-
Views
1 cup = 200 ml. | 1 tbsp. = 15 ml.
Note:
1. This preparation is like a vegetarian version of Mutton Keema. Hence it should be a little spicy, tangy, and gives you an instant kick to the palate. However, you can reduce the spice level to suit your palate.
2. The texture will look meaty and tastes similar to Mumbai’s favorite pav-bhaji.
3. Consistency – semi-dry. It shouldn’t be completely dry. Add in more butter to make it utterly butterly delicious!
Ingredients
- 1 cup soya granules
- 5–6 cups water
- 2 packets finely chopped fresh mushrooms
- 3–4 tbsp. oil
- 3 med sized finely chopped onions
- 5 med sized finely chopped tomatoes
- 4 tbsp. minced garlic
- 2 tbsp. minced ginger
- 4 tbsp. finely chopped green chilies
- 1 tbsp. haldi powder
- 3 tbsp. coriander (dhaniya) powder
- 2-3 tbsp. roasted cumin powder (jeera)
- 1 tbsp. red chili powder
- 2 tbsp. ginger garlic paste (optional)
- 2-3 tbsp. pavbhaji masala
- 3 tbsp. butter
- 2-3 nos fresh juice of (Indian sized) lemons
- 1/2 cup coriander leaves finely chopped
- Salt to taste
Instructions
Wash VegPro soya granules. Boil them in 4 cups of water as per the instructions given on the packet. Boil for 3-4 minutes. Drain water, squeeze out the remaining water and keep it aside.
In a Kadai (vessel) heat oil. Add in onions and sauté until light brown. Add in green chilies, ginger, garlic to sauté until the raw smell disappear.
Add in tomatoes and spices and cook until oil floats up.
Now add in the chopped mushrooms and cook on a high flame.
Once mushrooms are cooked and oil floats up add in the VegPro soya granules and the remaining 1-1⁄2 cups of water. Season it with salt. Reduce flame to medium and slow cook until the water starts to disappear. Press the mixture down slightly with a potato masher. Then cook for 10-12 minutes more on low flame.
Add butter, pav-bhaji masala, and lemon juice. Taste and add in more spices as per your liking. Add in raw ginger-garlic paste (optional). Mix the paste with a veg mixture and cook it for 2-3 minutes (if the mix is too dry keep adding a bit of water). Do not let the mixture get too dry or burn from the bottom.
Once it's cooked, add in the coriander leaves.
Serve hot with street style buttered and toasted ladi-paav (bun).
Recipe Reviews