Veg Keema Ghee Roast (Soya Chunks Minced Ghee Roast)

Today's recipe is Veg Keema Ghee Roast or Soya Keema Ghee Roast. I always try to make something new and special on weekends. So when I was going through some recipes from my cookbook, I came across Chicken Ghee Roast, which totally got skipped from my mind. So I thought of making a vegetarian version of that recipe. This is a typical Mangalorean dish mainly prepared with chicken. It comes from the city if Mangalore, India. The combination of spices in this recipe is something unusual but the taste is different that will hover your mind for a longer period of time. It is spicy, tangy and very rich at a same time. As the name suggests Ghee Roast so loads of ghee (Clarified butter) is used in this recipe. There are many ways of making this recipe but this recipe is my take on it. 

In this recipe I have roast loads of whole Kashmiri red chillies, coriander seeds, cumin seeds and fenugreek seeds, garlic cloves in a teaspoon of ghee. Cooled and ground it to a fine paste with a help of some water. Added tamarind pulp to the paste and kept aside. Then I soaked soya chunks minced in boiling water for 10 minutes drained and kept aside. Then I heated generous amount of ghee in the pan. Once hot, I added ginger garlic paste and the ground paste to the pan. Cooked till the raw flavour of all the spices had gone and the oil started floating over it. Added yoghurt, coconut milk and dry spices to the pan. Add the soaked soya chunks minces and cooked it on a slow flame till it is completely cooked.

Detailed recipe as follows below:-

Preparation Time:-20 minutes  Cooking Time:-34-40 minutes  Total Time:-60 minutes

Number of Servings:-3-4 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

* Soya Chunks Minces:- 2 cups (soaked and drained, If you take dried 1 cup, it will be 2 cups after soaking.)
* Ginger and Garlic Paste:- 1 tablespoon
* Dhaniya/ Coriander Seeds:- 3-4 tablespoons
* Jeera/ Cumin Seeds:- 1tablespoon
* Methi/ Fenugreek Seeds:- 1/2 teaspoon
* Whole Kashmiri Red Chillies:- 4-5 (non spicy, for colour)
* Garlic Cloves:- 5-6
* Yoghurt:- 1/4 cup
* Coconut Milk:- 1/4 cup
* Tamarind Pulp:- 1/2 teaspoon
* Turmeric Powder:- 1/2 teaspoon
* Hot red chilli powder:- 1 teaspoon
* Salt:- to taste
* Sugar:- 1/2 teaspoon
* Lime juice:- 1/2 teaspoon
* Coriander Leaves:- chopped, 2 tablespoon
* Water:-1 cup
* Ghee/ Clarified butter:- 5+1+1 tablespoons

1. Soak Soya chunks minced in a boil water for 1-15 minutes. After 15 minuted squeeze and drain all the excess water and keep aside. Now in heavy bottom pan heat 1 tablespoon of ghee, add coriander seeds, cumin seeds, fenugreek seeds, garlic cloves and whole Kashmiri red chillies. Roast till fragnant over a low heat. Cool it down, transfer it into a grinding jar, add tamarind pulp and grind it into a smooth paste with the help of some water.

2. Heat 5 tablespoons of ghee on a heavy bottom pan. Once heat sauté ginger garlic paste till golden brown. Add the ground paste to the pan and roast it till the all raw flavours of the masala has gone and ghee starts floating over it. Add some water to avoid burning fro the bottom. Once roasted, add  red chilli powder, turmeric powder, yoghurt and coconut milk to it. Cook it for 5 minutes over a low heat. Roast it properly.

3.  Add the soaked soya minced to the masala. Mix well. Sauté it over a high heat for 2-4 minutes. Add 1cup of water, cover and cook over medium flame for 15-20 minutes. Stir in between. Cook till the ghee floats over the soya minced. 

4. Add salt, sugar, lime juice according to your taste preference. Add  chopped coriander leaves the pan.Toss well. Fry for 4-5 minutes over high heat till every thing is cooked well and ghee is on top of the dish. Switch off the flame, cover and give it as standing time of 5 minutes. Your mouthwatering, spicy veg keema ghee roast is ready to be served. 

Add 1 tablespoon of ghee before serving.

* If you do not find soya minced, soak soya chunks for 10 minutes in a boiling water. Squeeze all the water properly from the chunks, and grind it coarsely and use it as mentioned above. ( Make sure that no water should be there in the soya chunks.)

People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place. 

Serving Tip:- Serve hot with Indian bread like naan, paratha, tandoori roti, steamed rice or pilau.

Do try my recipe and leave for comments below. Till then Happy Cooking.!

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License