Soya Keema Matar

• Soak the soya chunks in a large bowl for about 15 minutes in lukewarm water. After 15 minutes squeeze all the soya chunks so that the water drains out of them and it almost dries up.
• Grind the soaked soya chunks in the grinder, we don't need fine paste so don't grind too much.
• Take that minced soya in a large bowl. Add 1/2 teaspoon salt, ginger paste, garlic paste, curd, 1/2 teaspoon turmeric powder, coriander powder, kasoori methi, meat masala and mix well. Keep it aside.

Note : You can use instead of meat masala : 1 tablespoon garam masala, 1/2 tablespoon pepper powder, 1/2 tablespoon fennel powder and 1/4 teaspoon green cardamom powder.

• Take tomatoes, garlic cloves, 1/2 inch ginger and 1 green chilli in grinder and grinder them to make a fine paste.
• Heat 3 tablespoons ghee in a large wok on medium heat. When the ghee becomes medium hot, add cumin seeds and fry for a few seconds, when it starts crackling add asafoetida, chopped onions and fry it till it turns golden brown.
• Add Kashmiri red chilli powder, 1/2 teaspoon turmeric powder, mix well and fry for a few seconds. Add peas and mix well and fry on medium heat for about 5 minutes, stirring continuously. 
• Add tomato puree and mix well. Add 1/2 teaspoon salt and mix well. Cover the wok and cook until oil start seperates, while stirring occasionally. This will take about 5 - 7 minutes.
• Add minced soya mixture and mix well. Add 2 tablespoon of water to it and mix well. Reduce the heat to low. Cover the wok and let it cook on low heat for about 10 minutes.
• Open the wok after 10 minutes and mix well. Add ginger julienne, 2 sliced green chilies and coriander leaves and mix well.
• Soya keema matar, delicious vegetarian keema is ready. Serve with Roti, Lacha Paratha or Rice.

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