Soya Paneer Keema


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A nutritious semi-dry Indian subzi which goes well with rotis as an accompaniment. Low fat paneer will make the recipe quite low in calories as well

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Soya Paneer Keema recipe - How to make Soya Paneer Keema

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 1/2 cups soya chunks, soaked in 2 cups warm water for 30 minutes
1/2 cup crumbled paneer (cottage cheese)
2 cups shredded spinach (palak)
1 1/2 cups curds (dahi)
1/4 tsp chilli powder
salt to taste
1 tsp garam masala
1 tbsp ginger-garlic (adrak-lehsun) paste
2 tbsp tomato puree
2 tbsp finely chopped coriander (dhania)
1 tsp cumin seeds (jeera)
1 tsp ghee
  1. Wash the soaked granules, drain and squeeze out the water.
  2. Add the curds, salt, chilli powder,half the coriander and ginger-garlic paste and mix well.
  3. Cover and keep aside for 30 minutes to marinate.
  4. Heat the ghee in a kadhai and add the cumin seeds.
  5. When the seeds crackle, add the marinated granules and saute for some times.
  6. Add the garam masala and spinach, mix well and cook till the mixture becomes almost dry.
  7. Add the tomato puree, mix well and cook for 3-4 minutes till dry.
  8. Add the paneer, stir for a minute and remove from the flame.
  9. Serve hot garnished with coriander.

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This recipe was contributed by Foodie #563257 on 06 Apr 2012

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