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Minced Soya Veggies | Veg Soya Keema Recipe

Minced Soya Veggies | स्पेशल सोया मटर भुरजी मसाला | Veg Soya Keema Recipe

 

Soya Matar Bhurji is an instant recipe of Bhurji which is easier and quicker to make. It has a smooth texture and its melts in the mouth with its every bite.

Here is a step by step recipe along with pictures to make soya Matar Bhurji which is scrumptious to eat. It is a perfect recipe for the lunchboxes and serving it along with varieties of Indian bread makes it tastier. 

Direction: 

Getting Ready:

Boil 2 to 2.5 cups of water in a vessel along with a ½ tsp of salt. 

After it has boiled, switch off the flame and add a cup of soya chunks to it. 

Cover to keep it aside for 20 minutes. 

The soya chunks will expand after 20 minutes. 

Add 2 to 3 tbsp of oil in a pan and heat it. 

Roast a tsp of cumin powder, coriander powder to it on medium flame. 

Add the paste of 2 tomatoes, green chilli and ginger baton to it. 

Add a tsp of red chilli powder and roast for a while.

Add a ½ cup of green peas to it and mix well. 

Cover and cook it on low flame for 4 minutes. 

After 4 minutes, add a ¼ cup of curd to it on low flame. 

Add a ½ tsp of salt to it. 

Remove soya chunks from the water and squeeze them. 

Grind them coarsely ground in a grinder jar. 

Add the paste of soya chunks to the Masala mixture. 

Again, cover and cook it on low flame for 3 to 4 minutes. 

Add a tbsp of butter, some finely chopped green coriander to it. 

Stir and cook it for a while on medium flame. 

Add a packet of Maggi Masala-Ae-magic to it and stir well. 

Soya Matar Bhurji is ready to be served. 

Garnish it with some finely chopped green coriander. 

Serving 

  • Serve it along with Paratha, Chapati, rice or with anything you desire. 

Minced Soya Veggies | Veg Soya Keema Recipe
Author: 
Recipe type: Bhurji
Cuisine: Indian
 
Soya Matar Bhurji is an instant recipe of Bhurji which is easier and quicker to make. It has a smooth texture and its melts in the mouth with its every bite.
Ingredients
  • Soya Chunks - 1 cup (52 grams)
  • Green peas - ½ cup
  • Tomato - 2 (150 grams)
  • Green chilli - 1
  • Ginger baton - 1 inch
  • Fresh curd - ¼ cup
  • Oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Salt - ½ tsp
  • Maggi Masala-Ae-Magic - 1 packet
  • Butter - 1 tbsp
  • Soya Chunks - 1 cup (52 grams)
  • Green peas - ½ cup
  • Tomato - 2 (150 grams)
  • Green chilli - 1
  • Ginger baton - 1 inch
  • Fresh curd - ¼ cup
  • Oil - 2 to 3 tbsp
  • Green coriander (finely chopped) - 2 to 3 tbsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Salt - ½ tsp
  • Maggi Masala-Ae-Magic - 1 packet
  • Butter - 1 tbsp
Instructions
  1. - Boil 2 to 2.5 cups of water in a vessel and add a ½ teaspoon of salt to it.
  2. - After boiling it, add a cup of soya chunks to it and cover it.
  3. - Switch off the flame and let it rest in the water for 20 minutes.
  4. - After 20 minutes, the soya chunks have expanded and became soft.
  5. - Add 2 to 3 tablespoons of oil in a pan and preheat it.
  6. - Add the paste of 2 tomatoes, green chilli and an inch of the ginger baton to it.
  7. - Add a teaspoon of cumin powder, a teaspoon of coriander powder to it and saute them on medium flame.
  8. - Add a teaspoon of red chilli powder and roast it for a while.
  9. - Add a ½ cup of green peas to it and mix it well.
  10. - Cover and cook it on low flame for 4 minutes.
  11. - After 4 minutes, add a ¼ cup of curd to it on low flame.

 

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