Soya matar keema

Soak soya granules for 15-20 min in warm water, add a little salt to it. Drain and discard the water after that then again soak the soya granules for the time we will prepare the masala. This is an essential step to remove the anti nutrient of soyabean. This will make the soyabean more digestible.

Wash and drain the matar and keep it aside.

Take oil in a heavy bottom pan and put it on flame.

When the oil is sufficiently hot, add in the bay leaf, black cardamom, cloves, black pepper, and cinnamon.

Add the chopped garlic and saute it.

Add the chopped onions and green chillies and cook till onion turns slightly brown.

add the ginger-garlic paste and cook till the raw smell goes away.

Now add the chopped tomatoes and all the dry spices to it. Put the flame to medium and cook till the oil separates from the masala. Keep checking the masala and stir in between.

Once the masala is done, add the peas and cook for few min.

Drain the soya chunks well and it to the matar/ peas.

Mix everything together and cook for few more minutes.

Now add 1/2 cup of water. Stir once, cover the pan .keep the flame to medium and cook till all the water gets absorbed. (Cooking on medium flame helps the soya granules to absorb the flavors).

Now take a pea on spatula and press it between the fingers. If it gets easily pressed then it is cooked and if it is hard to press then add a little water and cook again.

When the sabji is ready transfer in a bowl garnish with chopped coriander and one fine chopped green chilli. Serve with steaming hot chapati.