If you are using soya chunks, use this step. If using soya granules, skip this step and proceed to step 2.
Pressure cook soya chunks with salt and a tablespoon of milk for 1 whistle.
Drain water and cool down. Give it a pulse in mixie to make granules.
Step2 - If it is granule already that you bought, just boil in water with salt and milk. Drain water and repeat one more time.
Squeeze the excess water and set aside.
Heat pan with oil and add the items given under ‘To temper’ table in order.
Add onion,green chillies and fry for a minute. Then add ginger garlic paste and fry another minute in medium flame.
Add tomatoes and salt and fry till mushy. Sprinkle the sambar powder, turmeric and mix well.
Add the drained cooked soya granules and mix well.
Cook for 5-8 minutes in medium-low flame or until the masala blends well with the soya and garnish with coriander leaves.ur.
Sprinkle water if needed. Spread this Keema in between your bread and toast both sides until golden in color.