Soya Chunks Keema Kurma Recipe

Cooking Directions

• STEP 1.Start by soaking the soya chunks in hot water for 15-20 minutes. Drain and squeeze out the excess water.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add finely chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.
• STEP 5.Add the soaked soya chunks and mix well with the masala. Cook for 5-7 minutes, stirring occasionally.
• STEP 6.Add water and salt to taste. Cover the pan and let it simmer for 10-15 minutes until the soya chunks are tender.
• STEP 7.Finally, add fresh cream and chopped coriander leaves. Mix well and cook for another 2 minutes.
• STEP 8.Serve hot with rice, roti, or naan. Enjoy the delicious Soya Chunks Keema Kurma!

Cooking Tips

• Make sure to squeeze out the excess water from the soaked soya chunks to prevent the dish from becoming watery.
• You can adjust the spice levels according to your taste by adding more or less red chili powder.
• For a creamier texture, you can add cashew paste or coconut milk instead of fresh cream.

Storage and Serving

• Leftover Soya Chunks Keema Kurma can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kurma in a pan or microwave before serving.
• Garnish with additional chopped coriander leaves before serving for added freshness.