Protein-Packed Soya Keema With Jeera Rice Recipe

About this recipe

A hearty and flavorful blend of spiced soya keema paired with fragrant jeera rice for a protein-rich lunch.

Ingredients

• 100 g Coriander Leaves
• 80 g Soya Chunks
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• - Cumin Seeds / Jeera Seeds-250 Gms
• - Red Chilli
• 500 g Tomato - Hybrid
• - Rice Flour
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• 45 g Garam Masala
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Soak the soya chunks in hot water for 10 minutes, then squeeze out excess water and finely chop them.
2. 2. Heat oil in a pan and add cumin seeds, letting them splutter for a few seconds.
3. 3. Add finely chopped onions and sauté until golden brown, stirring occasionally to prevent burning.
4. 4. Mix in ginger-garlic paste and green chilies, cooking for another minute until aromatic.
5. 5. Add chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
6. 6. Stir in turmeric powder, red chili powder, and garam masala, ensuring the spices are evenly combined.
7. 7. Add the chopped soya chunks and mix thoroughly, cooking on medium heat for 5-7 minutes.
8. 8. Season with salt and add water as needed to achieve a semi-dry consistency; let it simmer for 5 minutes.
9. 9. Cook the rice flour separately with water to form fluffy jeera rice, seasoning with salt and cumin seeds.
10. 10. Garnish the soya keema with fresh coriander leaves and serve alongside the prepared jeera rice.