Soya Kheema Masala | Spicy Minced Soya | Mealmaker Kheema Masala | How to make Soya Kheema Masala Curry for Roti and Chapathi
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Soya Kheema Masala | Spicy Minced Soya | Mealmaker Kheema Masala | How to make Soya Kheema Masala Curry for Roti and Chapathi - Are you looking for a spicy, strong Curry for Rotis and Chapatis? Then try this Spicy Minced Soya. This Soya Kheema reminds you of a non-veg curry and becomes a super hit whenever you make it.
Usually, people like meal maker recipes. So, when you have no vegetables on hand, just make this spicy Curry with minced Soya Chunks.
This spicy Soya Kheema goes well with hot Rice, Roties, Puri, Idly, Set Dosa and Rotis too. And vegetarians will love it.
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Tips
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This Curry tastes better if you add more Oil.
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If you get Soya Chunks, they can be soaked and ground to a coarse paste and used as Kheema.
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After water is squeezed out of Soya, fry it till the raw taste is gone.
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The ingredients should be added one by one until the Oil separates. That is how the Curry becomes tasty.
Soya Kheema Masala | Spicy Minced Soya | Mealmaker Kheema Masala | How to make Soya Kheema Masala Curry for Roti and Chapathi - Recipe Video
Soya Kheema Masala | Spicy Minced Soya | Mealmaker Kheema Masala | How to make Soya Kheema Masala Curry for Roti and Chapathi
Prep Time 5 mins- Soaking Time 30 mins
- Cook Time 18 mins
- Total Time 53 mins
Servings 3
Ingredients
- 3/4 cup Soya Granules
- 1 Finely Chopped Big Onion
- 2 Finely Chopped Green Chillies
- 1/3 cup Oil
- 1 tsp Ginger Garlic Paste
- 2 Tomatoes Big
- 1 tsp Mirchi Powder
- Salt – to taste
- 1 tsp Coriander Seeds Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric
- 150 ml Water
Instructions
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Heat Oil and add Onions, Green Chillies, and fry until the onions turn pink. (Do not fry the Onions too much.)
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Add Garlic Ginger Paste and fry until the raw taste goes. Add Tomatoes and cook on a low flame until it becomes a paste.
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Once Oil comes to the surface, add salt and other spices and fry.
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Now take the Soya granules, soaked in hot water for 30 minutes, squeeze the water out and add to the pan. Cook on medium flame until they absorb all the spices and give out the aroma.
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Once the raw taste of Soya is gone, add water and chopped Mint leaves and cook on a low flame until the water gets evaporated and Oil separates.
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