Soya Noodle Keema Mutter
| 100 Grams | Soya Noodlee (Break In Small Pieces) |
| 2 Cups | Peas, Fresh Or Frozen |
| 2 Tablespoons | Refined Oil |
| 1 Teaspoon | Cumin Seed |
| 1 Cup | Fine Chopped Onion |
| 2 Nos | Tomatoes Chopped |
| 1⁄2 Tablespoo | Chopped Ginger-Garlic |
| 4 Nos | Green Chilies, Chopped |
| 1 Teaspoon | Red Chilli Powder |
| 1 Teaspoon | Turmeric Powder |
| 1 Teaspoon | Coriander Powder |
| 1 Teaspoon | Dry Mango Powder (Amchoor Powder) |
| 1⁄2 Teaspoon | Garam Masala Powder |
| 1 Tablespoon | Chopped Green Coriander Leaves |
| Salt | To Taste |
PREPARATIONS
PREPARATIONS
- Put the soya noodlee in 1 liter of water and 1 teaspoon salt then boil it for 15 minutes. Now add green peas into same boiling noodlee for last 7-8 minutes of cooking time then drain and keep it aside.
- Separate the soya noodlee from the peas then chop noodlee on chopping board as like mince (keema) or grind in the mixer jar until mince (keema).
- Heat oil in a deep pan/kadai then add cumin seeds, chopped onions stir-fry it until onions turn transparent then add chopped ginger garlic and fry till light golden brown. After this add chopped tomatoes, turmeric powder, salt, coriander powder, red chilli powder, dry mango powder, green chilli and garam masala then cook on slow flame until it becomes soft and oil separate.
- Add soya noodle mince (keema) and peas then cook with continually stirring on slow flame. Do not let sticks if sticking adjust few drops of water and cook another 5 minutes.
- Now garnish it with coriander leaves and serve with roti/naan.
