Soya Kheema Masala | Meal Maker Kheema Curry | Soya Kheema Aloo Subzi

Soya Kheema Masala

Soya Kheema Masala / Meal maker kheema Subzi is a tasty side that will go with dosas or with chappati or rotis. As we all know soya is a way to add protein into our daily diet, especially if you are a pure vegetarian. I find myself cooking with soya whenever we go on a vegetarian diet. Like I mentioned in my earlier post husband and I are on a veg diet. I made this kheema masala to go with soft chappatis for our lunch. To give more flavour and filling I added cubed potatoes just as the way we add potatoes/ green peas to meat kheema masala. Its always great to enjoy what your cook and eat. I truly believe that I cannot eat something that is not tasty and definitely not something that I don'e enjoy cooking. I have couple of recipes with meal maker or soya which I have posted earlier in my blog. You can find them listed at the end of the post.

Soya Aloo Subzi

SOYA KHEEMA MASALA RECIPE

Recipe - Own
Serves - 4 
Prep time - 15 mins
Cook time - 15 mins
Serving suggestion - along with dosa, chappati, appam or roti

Ingredients

Soya chunks/ meal maker - 90 gms / 20 pieces
Water - 5 cups (to cook soya granules)
Potato - 1 large, peeled & cubed into small pieces
Onion - 2 medium chopped fine
Tomato - 2 medium pureed
Oil - 1 tbsp
Bay leaf - 1 
Cinnamon stick - 1" piece
Cardamom- 2 
Clove - 2
Fennel seeds - 1 tsp
Ginger garlic paste - 1 tbsp
Mutton/ chicken masala - 1 and 1/2 tbsp (refer notes)
water - 1 cup (to cook curry)
Salt - to taste
Curry leaves - 1 spring, 10 leaves chopped
Coriander leaves - chopped 1 tbsp to garnish

Method

1. In a saucepan bring 5 cups water to boil. Add 2 tsp of sat to this with 1 tsp of milk (helps to remove smell from meal maker). Switch off when the water starts boiling. Add the soya chunks to this and set aside for 10 minutes to swell up.

2. Once the soya granules swell up, drain the excess water, wash the soya granules in cold water 2-3 times and squeeze out excess water set aside. Later chop the soya chunks into small pieces. Like I have done in the picture below

3. Now prepare the base for the subzi. Heat oil in a wide pan, add the whole spices - bay leaf, cinnamon stick, cardamom, clove and fennel seeds. Once it releases aroma (in 30 seconds) add the onions and saute well. Once the onions turn colour add green chillis and ginger-garlic paste and saute well. 

4. Now add the spice masala, mix well and add tomato puree. Combine well and check for salt at this stage.

5. Add potatoes with extra 2 cups water from the mixier of tomato puree. Mix well. Cover and cook for about 5 minutes until the potatoes are soft. Now add the soya mince and mix well. Cover and cook for another 5 minutes in simmer, check for salt and spice level.

6. Now add chopped curry leaves and further cook until the water is half and the curry is nice and thick.

Serve hot with rotis, pulkas, chappati or dosa

Meal Maker Kheema Curry

Cooks Wisdom

Tip 1

1. You can replace potatoes with peas/ even make it plain

Tip 2

2. Instead of mutton/chicken masala add 1 tsp of red chilli powder, 1 tbsp of coriander powder, 1/2 tsp pepper powder, 1/3 tsp of turmeric powder

Tip 3

3. If you want the curry to me more creamy add coconut paste/ fresh cream

Tip 4

You can add chopped mint for more fragrant curry

Also learn how to cook

Soya Chunks Fried rice
Soya Biryani
Raw Banana Kheema Kofta
Mutton Kheema cutlet