Hyderabadi Soya Kheema/ Soya Chunks Kheema

Kheema is generally considered as a great dish of Hyderabad.  It is a curry prepared by mincing the main ingredient. We will make a dish by mincing Soya Granules (or Soya Chunks) with various spices and also some vegetables. Since the preparation follows the Hyderabadi style of making Kheema, we call it as Hyderabadi Soya Kheema. We know that Soya is very rich in Proteins and so, we are going to make a protein rich dish here. You will end up with a very tasty and flavorful dish which can be served as a side dish with Roti, Chapatti etc. You can mix it with steamed Rice also.

Ingredients:

Soya Granules – 1 cup (soaked in water for 30 minutes)

Oil – 1 tbsp

Ghee – 1 tbsp

Curd (Yogurt) – 2 tbsp

Bay Leaf- 2

Ginger – 1 inch long

Green Chillies – 2

Garlic Pods – 5

Onion -2 (Finely Chopped)

Tomato Large – 1 (ground into puree without water)

Tomato – 2 (Finely Chopped)

Dhania Powder – 1 tsp

Red Chilli Powder – 1 tsp

Salt – to suit one’s taste

Turmeric Powder – 1/8 tsp

Fresh or Frozen Green Peas – ½ cup

Water – 1 cup

Garam Masala – ½ tsp

Kasoori Methi (dried Fenugreek Leaves) – 1 tsp

Finely Chopped Cilantro (Dhania) Leaves – 2 tbsp

Method:

Rinse the soaked Soya Granules at least two to three times. Squeeze the water out.

Smoothen the Curd (Yogurt) and add 3 to 4 tbsp of water. Mix well and add to the Soya chunks. Keep aside for 10 minutes.

Heat the Oil and Ghee in a pan. Add Bay Leaves. Stir well. Add Onions. Cook it with little Salt for 2 to 3 minutes in medium flame.

Crush the Ginger, Garlic and Green Chillies and add to the above. Continue cooking for a couple of minutes.

Add the Tomato Puree. Cook till the moisture evaporates.

Add the finely chopped Tomato and roast for 2 to 3 minutes. Add Coriander Seed Powder, Red chili powder, Turmeric Powder and Salt. Cook till the Tomato turns mushy.

Add Soya granules along with the smoothened Curd and water. Mix well. Simmer for 2 to 3 minutes. Add the Green Peas and a cup of water. Simmer for another 10 to 12 minutes covered with a lid stirring occasionally.

Add the Garam Masala and the Kasoori Methi. Mix well and simmer for another minute.

Add chopped Cilantro.

Transfer to a serving bowl.

Serve with Roti, Chapatti etc.

Note:

If the Soya Granules are of big size, soak them in water for 30 minutes, squeeze out the water. Give a pulse grind and then use.

You can also use Soya Chunks. Pulse grind them after soaking and rinsing.