Soya Paneer Keema
by Foodie #563257
06 Apr 2012
This recipe has been viewed 19485 times
A nutritious semi-dry Indian subzi which goes well with rotis as an accompaniment. Low fat paneer will make the recipe quite low in calories as well
Soya Paneer Keema recipe - How to make Soya Paneer Keema
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups soya chunks, soaked in 2 cups warm water for 30 minutes
1/2 cup crumbled paneer (cottage cheese)
2 cups shredded spinach (palak)
1 1/2 cups curds (dahi)
1/4 tsp chilli powder
salt to taste
1 tsp garam masala
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tbsp tomato puree
2 tbsp finely chopped coriander (dhania)
1 tsp cumin seeds (jeera)
1 tsp ghee
Method
- Method
- Wash the soaked granules, drain and squeeze out the water.
- Add the curds, salt, chilli powder,half the coriander and ginger-garlic paste and mix well.
- Cover and keep aside for 30 minutes to marinate.
- Heat the ghee in a kadhai and add the cumin seeds.
- When the seeds crackle, add the marinated granules and saute for some times.
- Add the garam masala and spinach, mix well and cook till the mixture becomes almost dry.
- Add the tomato puree, mix well and cook for 3-4 minutes till dry.
- Add the paneer, stir for a minute and remove from the flame.
- Serve hot garnished with coriander.
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