How to make masala soya keema at home to eat with chapati or bhakri

In the rush of work, people rarely have time to try new recipes and often bring home ready-made food from the market. But eating outside food all the time makes it more likely that cholesterol will rise, and higher cholesterol can lead to heart problems. Meals should therefore include home-cooked dishes.

Instead of eating the same fixed vegetables every day with hot chapati or bhakri, you can easily make masala soya keema at home. The dish is described as very good for vegetarians and people who are dieting. You may have eaten chicken keema or mutton keema, but try soybean keema for a snack or a meal too. Everyone at home is likely to like it.

Ingredients: soybean, red chilli powder, turmeric, curd, coriander powder, garam masala, gram flour, salt, green peas, whole spices, ginger-garlic paste, tomato paste, kasuri methi and fresh coriander. Cumin powder, Kitchen King masala and finely chopped onion are also added in the recipe.

First, heat water and soak the soya in it for 5 to 7 minutes. When the soybean turns soft, drain the water. Then put the soybean in a mixer jar and grind it coarsely. Do not add any water while grinding.

Now take curd in a bowl. Add red chilli powder, turmeric, coriander powder, garam masala, cumin powder, Kitchen King masala, gram flour and salt, and mix well with a spoon.

Heat oil in a pan, add the whole spices and fry them on a low flame until light red. Then add the finely chopped onion and tomato paste and fry on a low flame until the oil separates. Then add salt to taste. When the onion and tomato are cooked, add the ginger-garlic paste, red chilli and a little turmeric and mix well.

When the spices are fried, add the soybean mixture and let it cook on a low flame. After the soya keema is cooked, add boiled peas and mix. When the keema is well cooked on a low flame, finally add finely chopped fresh coriander and mix. Your easy masala soya keema is ready.