Thursday, 25 December 2014


  • Neutrela (soya) granules - 1 cup
  • Neutrela (soya) chunks - a handful (optional)
  • Tomatoes (chopped) - 4-5 medium sized
  • Ginger (grated) - 1/2 inch
  • Heeng (asafoetida) - a pinch
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Green chillies (whole) - 1-2
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/2 teaspoon
  • Salt to taste - 1-1.5 teaspoons
  • Kasoori methi - 1 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Pao bhaji masala - 2-3 teaspoons
  • Oil - 2 tablespoons
  • Coriander leaves chopped for garnish
  • Soak neutrela granules and chunks in normal water for around 2-3 hours.
  • Keep aside.
  • After soaking them in water, neutrela becomes soft ready to be cooked.
  • Heat oil in a pan.
  • Add heeng (asafoetida), jeera (cumin seeds) and grated ginger to the hot oil.
  • Allow them to crackle.
  • As they crackle, add chopped tomatoes and green chillies to the pan.
  • After around 5 minutes, add turmeric powder and mix well.
  • Next, add red chilli powder, salt, kasoori methi, pao bhaji masala and garam masala powder and allow them to get cooked well.
  • As the mixture leaves oil, lower the flame.

  • Now to this mixture, add soaked neutrela chunks and granules and mix them well.
  • Toss them well till water gets dried up completely.

  • Next add a little quantity of water and toss them well again till water gets dried up completely.
  • Repeat this process 3-4 times.
  • This makes the soya cook really well and removes the raw flavour from it completely.
  • Now add 2-3 cups water.

  • Bring it to a good boil on high flame and then lower the flame.
  • Now, cover the pan with a lid and let the water get dried up.
  • Once a slightly thick gravy is formed and water is just enough to form a nice gravy and it is well cooked, turn off the flame.
  • Garnish with chopped coriander leaves.
  • Soya keema (veg) is ready to serve.

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