Matar Keema Pav Recipe is a delicious vegetarian keema recipe made with soya and peas and masalas like red chilli powder, coriander powder and garam masala .This easy to make recipe can be packed for lunch box. It makes a great side and goes well with both roti and rice. In fact, it goes very well with masala pav.
What is keema?
The word Keema is believed to have been borrowed from the Turkish word Kyma, which means minced meat. Here the recipes are made similar to the mutton or chicken keema
Vegetarian version :
Matar Keema Masala : Here, non veg keema is replaced by soya granules which are popularly known as vegetarian meat. Nutri granules are minced or chopped finely and marinated in curd. Taste wise this dish is equally delicious. This dish is ideally served as a side dish to the roti or chapati and makes a complete meal filled with protein.
Furthermore, I would like to add a few more tips and suggestions while making this Nutri Keema Recipe.
Firstly, i would heavily recommend to boil and rinse the soya granules thoroughly with water. this would ensure to remove all the necessary dirt and also to make it soft and spongy.
Secondly, you can also add paneer to make keema more flavourful and attractive.
lastly, if you are looking to have a gravy version of Matar Keema Masala then feel free to add more water adjusting consistency as desired.
Finally, I had shared few more such interesting recipes in a blog like
Matar Keema Masala PavCourse: MainCuisine: IndianDifficulty: Medium
Soya Keema Masala Recipe is a delicious vegetarian keema recipe made with soya and peas and masalas like red chilli powder, coriander powder and garam masala .
1& 1/2 Cup Boiled soya granules boiled for 2-3 minutes You can use soya chunks too
3 Tbsp oil
1 Small bay leaf 3 cloves 1 star anise, a pinch of green cardamom powder &small piece of cinnamon
2 Medium sized onions finely chopped
1 Tbsp ginger garlic paste
1/8 Tsp turmeric powder
1 Tbsp coriander powder dhaniya powder
1/2 Tsp crushed black pepper
1 Tsp Red chili powder
2 Medium sized tomatoes – finely chopped
1 tbsp Tomato puree
1/2 cup Fresh green peas
1/2 cup curd
Some chopped fresh coriander
1 Tbsp Ghee
1 tsp Kewada essence
Salt to taste
- Boil 1 & 1/2 cup soya granuls/chunks with 1/2 tsp of salt for 2-3 min and let it cool to room temperature.
- Once cooled, squeeze out water from the chunks. Coarse mince them using a mixer grinder if you are using chunks.
- Heat 3 tbsp oil in a pan and add 1 small bay leaf, 3 cloves, 1 star anise, pinch of green cardamom powder, a small piece of cinnamon and 2 medium size onions finely chopped. Sauté these till onion becomes translucent.
- Add 1 tbsp ginger garlic paste and sauté for a min.
- For marinate : Add 1/8 tsp turmeric powder followed by 1 tsp coriander powder, 1/2 tsp crushed black pepper, 1 tsp red chili powder with curd mix well and add soya granules in it, keep aside to marinate.
- Now, add 2 medium sized finely chopped tomatoes. Cover and cook these till tomatoes become soft.
- Once done, add marinated soya chunks/granules,1/2 cup fresh green peas and some salt. Cover this till peas are cooked.
- Add soya keema/mince to the masala, adjust the salt as per taste. Mix it well and cook for a min.
- Garnish it with some fresh chopped coriander and some ghee.
- Soya keema can now be served with your choice of bread.
- Garnish this with some fresh coriander and Enjoy!
- I am serving this with a masala pav, you will get the masala pav recipes in the blog. If you want you can serve it in a bunny chow style. To do so, cut the top of the bun into two pieces and scoop out its inner part to make a cavity. Toast this bread on a pan and serve the keema in the bun cavity.