how to make soya chunks keema
firstly, in a large vessel boil 4 cup water with 1 tsp salt.
add 1 cup soya chunks. you can alternatively use soya granules.
boil for 10 minutes, or until the soya is cooked completely.
transfer the cooked soya chunks to a blender and pulse to coarse texture. keep aside.
now in a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon, 5 cloves and 2 pods cardamom.
further add 1 chilli, 3 clove garlic and saute to a golden brown.
add in 1 onion followed by 1 tsp ginger paste and saute to a golden brown.
keeping the flame on low add ¼ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala. saute until the spices turn aromatic.
furthermore, add 1 cup tomato pulp and stir well. to prepare tomato pulp blend 3 ripened tomatoes to smooth paste without adding any water.
cook until the oil is separated from the masala paste.
keeping the flame on low add ¼ cup curd and stir well until the oil is separated.
add in blended soya chunks, ½ tsp salt and saute for 5 minutes.
now add ¼ cup water, cover and simmer for 10 minutes or until the soya is cooked well.
finally, enjoy soya kheema with roti, garnished with 2 tbsp coriander leaves.