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


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


For Koftas:

  1. In a large bowl, combine all the ingredients (except oil), mentioned for making koftas. Mix them well.
  2. Make small tikkis size and keep it aside
  3. In a heavy bottom deep pan, heat oil, slide-in the koftas and shallow fry them on medium flame until brown.

For Curry:

  1. In a heavy bottom pan, heat ghee/oil
  2. Add shah jeera and cinnamon stick. Fry for few seconds
  3. Add ginger garlic paste, green chillies and fry for a minute or until raw aroma fades
  4. Add onions, salt and fry until they turn soft and translucent
  5. Add tomatoes and sauté on high flame for 3-4 minutes until tomatoes break off and get soft
  6. Add turmeric, coriander powder, red chilli powder and mix. Cook for a minute or 2
  7. Add ground almond paste and mix. Cook for 2-3 minutes
  8. 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
  9. Now, add fried koftas, garam masala powder and simmer for 5 minutes
  10. Lastly, add cream and mix. Cook for another minute or 2.
  11. Soy Keema Matar Kofta curry is ready to be served
  12. Garnish with cream and fresh coriander leaves
  13. Serve hot with nan, kulchas, or pulao of your choice

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