Soy is a good source of protein with the negligible amount of fat and on the other hand, green peas are a good source of vitamin K, manganese and dietary fibre. This delicious vegetarian recipe is a mixture of taste and health. If you are bored of having the typical paneer recipes for dinner parties, this recipe is going to bring a new twist to the dinner table!
Soy Keema Aur Matar Ke Kofte
Ingredients
For Kofta: makes 15
- 1 cup soy keema (boiled, strained and squeezed well) - 1/2 cup raw - 27gms
- 1 & 1/2 cup green peas (blanched and ground to a coarse paste) - 160gms
- ½ cup roasted besan (chickpea flour)- 40gms
- 1 teaspoon cumin powder (roasted)
- 1 teaspoon garam masala powder
- 3 tablespoons mint leaves (finely chopped)
- 1/3 cup onions (chopped) - 35gms
- 2 tablespoons cornflour -15gms
- Salt to taste
- Oil for deep frying - shallow frying
For Curry:
- ½ cup onions (finely chopped) 60gms
- ¾ cup tomatoes (finely chopped) 85gms
- 1 teaspoon shah jeera
- 1- inch cinnamon stick
- 2 cloves
- 2 cardamom pods
- 2 bay leaves
- 2 mace
- 1 & ½ teaspoon ginger garlic paste
- ½ tsp green chilli paste
- ½ teaspoon Kashmiri chilli powder
- ½ teaspoon turmeric powder
- 1 &½ teaspoon coriander powder
- 1 &½ teaspoon garam masala powder
- 1 tsp roasted cumin powder
- 1 tsp honey
- Salt to taste
- 1 cup warm water as required
- 2-3 tablespoons ghee or oil - 2 tbsp
Grind to a fine paste:
- 2 tablespoons almonds blanched and peeled - 14gms
- ½ tablespoon poppy seeds 10gms
- 4 tablespoons fried onions 1 cup sliced onion-86gms, 2 tbsp oil to fry the onions
Instructions
For Koftas:
-
In a large bowl, combine all the ingredients (except oil), mentioned for making koftas. Mix them well.
-
Make small tikkis size and keep it aside
-
In a heavy bottom deep pan, heat oil, slide-in the koftas and shallow fry them on medium flame until brown.
For Curry:
-
In a heavy bottom pan, heat ghee/oil
-
Add shah jeera and cinnamon stick. Fry for few seconds
-
Add ginger garlic paste, green chillies and fry for a minute or until raw aroma fades
-
Add onions, salt and fry until they turn soft and translucent
-
Add tomatoes and sauté on high flame for 3-4 minutes until tomatoes break off and get soft
-
Add turmeric, coriander powder, red chilli powder and mix. Cook for a minute or 2
-
Add ground almond paste and mix. Cook for 2-3 minutes
-
Add 1 cup of warm water and bring it to a boil. Cook the gravy for 5 minutes. Let the gravy cool completely and grind it into a smooth paste
-
Now, add fried koftas, garam masala powder and simmer for 5 minutes
-
Lastly, add cream and mix. Cook for another minute or 2.
-
Soy Keema Matar Kofta curry is ready to be served
-
Garnish with cream and fresh coriander leaves
-
Serve hot with nan, kulchas, or pulao of your choice
