Subz Keema Matar
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Indian
Key Ingredients:
Soya granules
Green peas
About Subz Keema Matar
Table of Contents
The popular keema matar made vegetarian where soya granules replace mutton mince – delicious.
Read More- Soya granules, soaked for 30 minutes 1 cup
- Green peas, blanched 1 cup
- Sunflower oil ½ tbsp
- Ginger-garlic paste 1 tsp
Step 1.Heat oil in a non-stick pan, add ginger-garlic paste and onion and saute till golden.
Step 2.Add tomato puree and mix. Add coriander powder, cumin powder, garam masala, red chilli powder and salt. Mix well and saute for 2 minutes. Add 1 cup water and mix till all the spices are well blended. Cook for 2-3 minutes.
Read MoreIngredients
- Soya granules, soaked for 30 minutes 1 cup
- Green peas, blanched 1 cup
- Sunflower oil ½ tbsp
- Ginger-garlic paste 1 tsp
- Medium onion, finely chopped ½
- Tomato puree 5 tbsps
- Coriander powder ½ tsp
- Cumin powder 1 tsp
- Garam masala powder ½ tsp
- Red chilli powder ½ tsp
- Salt to taste
- Fresh coriander leaves, chopped 1 tbsp
How to Make Subz Keema Matar (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add ginger-garlic paste and onion and saute till golden.
- Add tomato puree and mix. Add coriander powder, cumin powder, garam masala, red chilli powder and salt. Mix well and saute for 2 minutes. Add 1 cup water and mix till all the spices are well blended. Cook for 2-3 minutes.
- Drain the soya granules and squeeze to remove excess water.
- Add soya granules and green peas to the pan and mix well. Cover and cook for 3-4 minutes.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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