Last night, I was craving my mom’s chicken keema. She makes it so positively yummy! I decided to make the same with soya keema, to see if the recipe works. It did. It tasted good, not as great as my mom’s but close enough.
- Soya keema (minced soya)
- 2 medium onions finely chopped
- 2 medium tomatoes finely chopped
- 1 tbsp ginger garlic paste
- 2 tbsp oil
- 4 cloves
- 4 pepper corns
- 1 bay leaf
- 1 badi elaichi
- 4 small elaichi
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 sachet of maggi magic masala (optional)
- salt to taste
Prepare the soya keema according to instructions of the manufacturer. Drain and keep it aside.
Heat the oil and add the cloves and pepper corns. Once they have roasted, remove them. Now add the badi elaichi, small elaichi, and bay leaf. When they are roasted, add the ginger garlic paste and chopped onions.
Fry for three to four minutes on a medium flame. Now add all the dry spices, tomatoes and salt. Add half a cup of water and bring the curry to a boil. Lower the heat, cover with a lid, and allow to simmer for five more minutes.
Serve hot with chapati, or paranthas.