Vegan Mutton Keema (Soya Nuggets Curry)

This is my Mom’s signature recipe that she makes every time I go home. This recipe is the best alternative for mutton kheema if you use soya granules or a mutton curry if you use soya chunks. The recipe uses all the desi ingredients and spices. Let’s dive into it.

Ingredients

• 1 cup soy chunks
• 2 cups warm water
• Salt – A pinch for soaking soya and 1 spoon for the gravy.
• 2 medium onions, finely chopped
• 1 tsp ginger garlic paste
• 2 tsp of coriander powder
• 4 cloves
• 1-inch piece of cinnamon
• Small piece of fresh coconut
• 4 cashews
• 2 cloves of garlic
• 2 tsp oil
• 2 green chillies, finely chopped
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Coriander for garnish

Instructions

1. Put soy chunks in warm water, add salt and let it sit for a min. Squeeze out the water and keep it aside.
2. In a mixer, add coconut pieces and cashews, blend and keep aside.
3. For the masala, take a mortar pestle, add garlic, cinnamon, cloves, and coriander powder, make a coarse powder, and keep aside. Alternatively, you can also blend them in a mixer.
4. In a pan, heat oil and add the chopped onion and chillies.
5. Add salt and, once the onions turn brown, add turmeric powder, ginger garlic paste and fry for 2 mins.
6. Add soy chunks and let it cook for 5 mins.
7. Add the chilli powder, adjust the salt, add 1.5 cups water, close the lid, and cook it for 10 mins on medium flame.
8. Open the lid and, add the coconut & cashew paste and cook for 2 mins.
9. Add the masala, turn off the stove and garnish with coriander.

Serve warm with rice or rotis for lunch or dinner.

– By Bhavya Vatrapu, Senior Campaigns Manager at Vegan Outreach. Bhavya is also a conscious traveller writes travel blogs on FlamingoDiaries.com