Peas – 100 grams boiled
Soya bean granules or chunks – 50 grams boiled ( if chunks then shredded in mixer)
Onion – 1 piece
Tomato – 1 piece
Ginger – 1 teaspoon Julian
Garlic – 2 cloves
Asafetida – 1/4 teaspoon
Cumin seeds – 1/2 teaspoon
Red chili whole – 1 piece
Coriander Powder – 1 teaspoon
Red chili powder – 1/4 teaspoon
Turmeric powder – 1/2 teaspoon
Cumin Powder – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Chat masala – 1/2 teaspoon
Green coriander – 1 teaspoon
Salt -to taste
Water – 2 cups
Take a kadai and temper with asafetida, cumin seeds and whole red chili.
To the kadhai now add garlic, ginger, onion, tomato .Fry the mixture for at least 5 minutes.
Add coriander powder, cumin powder, garam masala powder, red chili powder and turmeric powder.
Cook well and then add boiled peas and boiled shredded soyabean chunks or granules.
Continue cooking the mixture for some time and add water till it comes to boil. Adjust salt in the mixture.
Cover and cook for 5 minutes.
Now garnish with chopped green coriander and chat masala powder.
Serve Vegetable Keema Matar with Roti, Parantha or Rice.