Masala Soya Keema

Ingredients

• Soya chunks, boiled, squeezed of excess water, and coarsely ground
• 1/2 cup curd
• 1/2 tsp haldi (turmeric)
• 1 tsp dhaniya powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp jeera powder
• Salt, to taste
• 1 tbsp chicken masala (or chole masala, or half and half)
• 1 tbsp besan
• Oil, as shown
• Jeera (cumin seeds), as shown
• Bay leaf, as shown
• Cinnamon, as shown
• Kashmiri chilli, as shown
• Black pepper, as shown
• 2 onions, finely chopped
• Ginger-garlic paste, as shown
• Puree of 4–5 tomatoes
• Water, as needed
• Kasuri methi, as shown
• Coriander, as shown
• Fresh cream, as shown
• Lacha pyaaz, to top
• Butter-red chilli tadka, to top
• Lemon juice, as shown

Steps

1. Mix the curd, haldi, dhaniya powder, red chilli powder, garam masala, jeera powder, salt, chicken masala, and besan with a whisk.
2. Heat oil; add jeera, bay leaf, cinnamon, Kashmiri chilli, and black pepper. Add the chopped onions and ginger-garlic paste; cook until golden.
3. Add the tomato puree and cook on low flame until the rawness goes and the oil separates.
4. Lower the flame, add the curd mixture; cover and cook for 5–7 minutes.
5. Add the ground soya, water, and salt; mix, cover, and cook for 20–25 minutes on low flame so it absorbs all the flavours. Adjust water and masala as needed.
6. Finish with kasuri methi, coriander, and fresh cream. Top with lacha pyaaz and butter-red chilli tadka; serve hot with masala pav and a squeeze of lemon juice.

The reel

via @shanuonthego

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions