Name: Punjabi Nutri Matar Keema
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Textured Soy Protein Granules, boiled, washed, and completely squeezed dry; ¼ cup Green Peas, fresh or frozen; 1 Onion, very finely chopped; 1 Tomato, pureed; ¾ tbsp Ginger-Garlic Paste; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tbsp Kashmiri Chili Powder, for a deep red dhaba color; ½ tbsp Ground Coriander; ½ tsp Garam Masala; 1½ tbsp Cooking Oil; ½ cup Water; ¾ tsp Salt; 1 tbsp Coriander Leaves, chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat oil in a heavy kadhai. Add cumin seeds and let them splutter.
Add the finely chopped onions. Sauté on medium heat for 8-10 minutes until they turn dark golden brown. Do not rush this step.
8–10 min
Add ginger-garlic paste and sauté for another 2 minutes until the raw aroma completely disappears.
2 min
Add the tomato puree, turmeric, Kashmiri red chilli powder, and coriander powder. Cook until the masala is completely dry, thick, and oil separates from the edges.
Add the green peas and the squeezed dry soya granules. Roast (bhunao) the granules in this dry masala on medium heat for 5 minutes. This locks the flavors into the soya.
5 min
Pour in the measured hot water and add salt. Mix well, cover, and let it simmer on low heat for 10 minutes.
10 min
Once the gravy thickens to a semi-dry consistency, sprinkle garam masala and fresh coriander. Mix and turn off the heat.

How to tell it's done

A rich, robust, and meaty-textured vegetarian mince paired with soft green peas in a thick, dark masala.

Getting it right

Tip

Squeezing all the water out of the soya before adding it to the pan allows the granules to act like a sponge, absorbing the rich tomato-onion masala instead of just water.

What to serve it with

Serve steaming hot with Butter Kulcha, Laccha Paratha, or inside a Pav bun as a spicy sandwich.

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Ingredients