Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
This soya mince and green pea curry is a perfect high protein dish for vegetarians, vegans and those who prefer a non-meat dish with lots of protein. It is easy to make and delicious as well. Try it and share your experience.
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- 3 teaspoons oil
- 150 grams soya granules
- 200 grams green peas, fresh or frozen
- 1 teaspoon ginger paste
- 1 tablespoon garlic paste
- 2 tomatoes, chopped
- 2 onions, finely chopped
- 3 tablespoons chopped hara dhnia (cilantro)
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon kasuri methi (dry fenugreek leaves)
- Water, if needed
- Boil the soya granules until soft. Wash well and let the excess water drain out.
- Heat the oil in a pan. Add chopped onions and saute until translucent.
- Add the garlic and saute until light brown. Add ginger and continue to saute over low heat, stirring continuously.
- Add the tomatoes. Stir and add all the spices and salt. Cook until the tomatoes soften.
- Add the peas. Reduce heat to low. Stir-cook for 2 minutes.
- Add soya granules and hara dhania. Mix well and cover with a lid.
- Check after 4 to 5 minutes. Stir well and cover with a lid. Keep checking every 4 to 5 minutes until the peas are soft.
- At any time during cooking, if you feel the contents are getting too dry and sticking to the pot, add a little water, mix well and carry on cooking.
- Garnish with some hara dhania before serving.
Soya Keema Masala (Soya Mince and Pea Curry)
© 2020 Rajan Singh Jolly