Soya Keema Sandwich

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. If using soya chunks, soak them in hot water until soft, drain, rinse in cold water and squeeze out the excess. Pulse in a grinder to a coarse mince. If using store-bought soya keema, pour boiling water over it (3 cups), turn off the heat and let it soften, then drain, squeeze well and rinse 2–3 times in cold water, squeezing each time.
2. Heat oil in a heavy pan. Add the curry leaves or bay leaf, cumin seeds, cardamom, cloves and cinnamon stick, and sauté for 1 minute.
3. Add the onions with a sprinkle of salt and fry until golden.
4. Add the ginger garlic paste and fry until the raw smell goes away.
5. Add the tomatoes, salt and turmeric, and fry until the tomatoes are completely mushy.
6. Add the red chilli powder and fry for 1 minute.
7. Add the soya keema, green peas, cauliflower and bell peppers and fry for 3 to 4 minutes.
8. Pour in a little water to reach the right consistency. When it boils, stir in the kasuri methi, amchur and garam masala.
9. Add the cashew paste or melon seed paste and cook until it reaches the desired consistency.
10. Take off the heat and serve with rice or paratha.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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