Gobi and Soya Keema Recipe
Gobi and Soya Keema Recipe is a brilliant combination of grated gobi and soya chunks/granules cooked in Indian spices - makes a perfect side dish with Phulkas for a great weeknight meal.
Keema is a South Asian meat dish that literally means minced meat in Turkish. Keema can be made with any meat but usually Keema is associated with mutton mince. Most Keemas are minced meats that are mixed with aromatic spices that are either eaten by itself or added to rice or stuffed in breads.
Gobi and Soya Keema is grated cauliflower dish cooked with soya granule, potato and peas. The word Keema is usually referred as Lamb Mince Curry but Gobi and Soya Keema is a vegetarian version of the same dish with a healthy addition of soya granules. For the vegetarian party menu this could be a good choice for side dish even for kids school lunchbox this goes well with chapati or paratha. This recipe is a great way to include Soya Granule in your daily menu.
Serve Gobi and Soya Keema along with Panchmel Dal and Phulka for a weekday dinner with your family.
If you like this recipe, you can also try other Vegetable Recipes that you can make for your everyday meals:
10 M
30 M
40 M
4 Servings
Ingredients
- 500 grams Cauliflower (gobi) , grated
- 1 cup Soy Chunks (Nuggets)
- 6 Baby Potatoes , peeled and cut into half
- 1/2 cup Green peas (Matar) , steamed
- 1 Onion , roughly chopped
- 1 Green Chilli , chopped
- 1 inch Ginger
- 2 cloves Garlic
- Salt , as per taste
- 2 tablespoon Ghee
- 1 teaspoon Red chilli powder
- 2 teaspoon Garam masala powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 Bay leaf (tej patta) Ingredients for garnish
- 5 sprig Coriander (Dhania) Leaves , roughly chopped
- 1 teaspoon Lemon juice
How to make Gobi and Soya Keema Recipe
To prepare for Gobi and Soya Keema Recipe, first clean, wash and pat dry cauliflower. Remove the green stem with knife and cut cauliflower into three parts. Small size pieces make grating much easier.
For grating cauliflower either you can use hand held vegetable grater or food processor to get fine evenly grated cauliflower.
Meanwhile in a pan boil one cup of water, once water comes to boil add the soya granules. Let it boil in water for 1 - 2 minutes. Switch off the flame and drain in a colander. Keep aside until required.
In a heavy bottomed saucepan heat ghee over medium heat. Now add bay leaf, once the aroma of bay leaf starts releasing, add the chopped onions. Saute over medium heat until the onions turn light brown in color.
Once onion turn brown in color, add chopped green chilies and ginger garlic paste with 1/4 Cup water to avoid masala sticking to the pan. Saute over medium heat for 2 to 3 minutes.
After 2 to 3 minutes add baby potatoes, peas, salt, turmeric powder, red chili powder, coriander powder and give it a nice stir. Saute for 5 minutes over medium heat.
Now add grated cauliflower, boiled soya granules and garam masala. Give it a nice mix, reduce the flame to low, cover the pan with a lid and let it cook over low heat for 10 - 15 minutes or until vegetables are cooked through especially the potatoes.
Just before serving drizzle lemon juice on top and garnish with chopped coriander. Serve Gobi and Soya Keema along with Panchmel Dal and Phulka for a weekday dinner with your family.
Hina Gujral
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic
