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Wedding Style Soya Keema Masala | Pure Veg Keema Balls Masala | Keema Balls

Restaurant Style Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 40 Mins
  • Servings 5

Ingredients

  • For Veg Keema Balls:
  • 1 cup Soya Granules
  • 2 Cardamom
  • 2 Cloves
  • ½ inch Cinnamon
  • ½ tsp Ginger (chopped)
  • 7-8 cloves Garlic
  • 2 Green chillies
  • ½ tsp Cumin seeds
  • ¼ cup Gram Flour (besan)
  • 2 tbsp Coriander Leaves
  • Mint Leaves (A small handful)
  • Oil (For frying)
  • Salt (As needed)
  • For Gravy Masala:
  • 2 Cardamom
  • 2 Cloves
  • ¼ cup Cashews
  • 1 tsp Poppy Seeds
  • ¼ cup Fresh Coconut
  • 2 Green Chillies
  • 1 tsp Coriander Seeds
  • ½ inch Cinnamon
  • Water – As needed (for soaking)
  • For Kurma Preparation:
  • ½ cup Onion (chopped)
  • 1 sprig Curry Leaves
  • ½ tbsp Ginger Garlic Paste
  • ¼ tsp Turmeric Powder
  • 2 cups Water
  • ¼ cup Oil
  • Mint Leaves (A few)

Instructions

  1. Soak soya granules in hot water for 15-20 minutes and squeeze out excess water completely. In a mixer jar, add soaked soya granules, cardamom, cloves, cinnamon, ginger, garlic, green chilies, and cumin seeds, and grind into a fine paste.
  2. Transfer the ground mixture to a bowl, add gram flour, chopped coriander, and mint leaves, and mix well. Grease your hands with oil and shape into small lemon-sized balls.
  3. Add the keema balls to the hot oil and cook for 3-4 minutes. After 3-4 minutes, gradually turn them and fry till golden brown. Continue to fry the remaining balls.
  4. Soak cashews, poppy seeds, coconut, green chilies, coriander seeds, and cinnamon in water for 15-20 minutes. Grind the soaked ingredients into a smooth paste.
  5. Heat ¼ cup oil in a pan. Add chopped onions and curry leaves. Sauté until onions turn golden brown. Add ginger-garlic paste and sauté for another minute.
  6. Pour in the ground masala paste, salt, and 2 cups of water. Stir well and let the mixture cook on medium flame for 15-20 minutes, stirring occasionally.
  7. Once the gravy thickens slightly, add the fried soya keema balls. Mix gently and let it cook for another 3-4 minutes. Garnish with chopped mint leaves, turn off the heat, and let the kurma rest for a few minutes before serving.