Green Soya Kheema | Mumbai Style Green Keema | हरा सोया कीमा | Chef Sanjyot Keer

Full written recipe for Soya Matar Keema

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
Green Paste
FRESH CORIANDER | हरा धनिया 1 CUP
MINT | पुदीना A SMALL HANDFUL
SPINACH | पालक 3-4 LEAVES (OPTIONAL)
GREEN CHILLI | हरी मिर्च 3-4 NOS.
CORIANDER SEEDS | साबुत धानिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलायची 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO. (CRUSHED)
ICE CUBE | बर्फ 1 NO.
WATER | पानी AS REQUIRED
Boiling Soya Granules
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
GINGER | अदरक 1 INCH (JULIENNE)
SALT | नमक A PINCH
SUGAR | शक्कर A PINCH
SOYA GRANULES | सोया ग्रैन्यूल्स 150 GRAMS
Final Cooking
OIL | तेल 1/3 CUP
ONION | प्याज़ 5 MEDIUM SIZED (CHOPPED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 3-4 TBSP
GREEN PEAS | हरे मटर 1/2 CUP
CURD | दही 1/3 CUP
POWDERED SPICES
CORIANDER POWDER | धनिया पाउडर 2 TBSP
SPICY RED CHILLI | तीखी लाल मिर्च पाउडर 1/2 TBSP (OPTIONAL)
CUMIN POWDER | जीरा पाउडर 1 TSP
SALT | नमक TO TASTE
DIL LEAVES | सोआ 1/4 CUP (CHOPPED)
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
GARAM MASALA | गरम मसाला A PINCH
GREEN CHILLI | हरी मिर्च 1-2 NOS. (SLIT)
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
BUTTER | मक्खन 2 TBSP
KASURI METHI | कसूरी मेथी 1 TSP
Method:
To make the green paste, add fresh coriander, mint, spinach leaves & all the remaining ingredients in a mixer grinder jar & grind them into a fine paste, your green paste is ready.
Bring water to a roaring boil in a stock pot & then add green chilli, ginger, salt & sugar, let the water boil for 2-3 minutes.
Further add the soya granules & boil for 3-4 minutes & then strain them out using a sieve, press the boiled soya using a large spoon or a ladle to squeeze out the excess moisture, your soya is ready.
Set a tawa over high heat & add oil, once the oil gets hot add the chopped onions, stir well & cook them until golden brown.
Once the onions turn light golden brown, add ginger garlic paste, stir well & continue to cook until the onions turn completely golden brown.
Add the boiled soya & green peas once the onions turn golden brown, stir well & cook over high flame for 1-2 minutes then add the prepared green paste & stir well.
In a separate bowl add curd along with all the powdered spices & whisk it well, then add the curd mixture into the tawa along with salt & mix well.
Cook the masala for 4-5 minutes then add the chopped dil leaves, stir well & then add hot water & continue to cook over medium low flame until the oil gets separated.
Once the oil separates, taste & adjust the seasoning if required, then add garam masala, green chillies & fresh coriander, stir well.
Heat a small pan separately & add butter, once the butter melts add in the kasuri methi & immediately pour the tadka over the keema & stir well.
Your soya matar keema is ready, serve hot with some fresh pav.

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Intro 0:00
Green paste 1:29
Soya granules boiling 2:12
Final process 3:05
Tadka 6:08
Plating 6:36
Outro 7:14