Cabbage and Soya Keema Recipe
This healthy and delicious North Indian dish blends the goodness of cabbage, soy chunks, and an array of aromatic spices. Ideal for a nutritious lunch or dinner, this vegetarian recipe pairs wonderfully with Tawa Paratha and Tomato-Onion-Cucumber Raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Gobi) – finely chopped | 500 grams |
| Soy chunks | 1 cup |
| Small potatoes – peeled and halved | 6 |
| Green peas – boiled | 1/2 cup |
| Onion – finely chopped | 1 |
| Green chili – chopped | 1 |
| Fresh ginger – grated | 1-inch piece |
| Garlic – finely chopped | 2 cloves |
| Salt – as per taste | to taste |
| Ghee (clarified butter) | 2 tbsp |
| Red chili powder | 1 tsp |
| Garam masala powder | 2 tsp |
| Turmeric powder | 1 tsp |
| Coriander powder | 1 tsp |
| Bay leaf | 1 |
| Fresh coriander leaves – chopped | 5 sprigs |
| Lemon juice | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions
-
Prepare the Cabbage:
Wash the cabbage thoroughly and let it dry completely. Cut away any green leaves and either grind it in a food processor or grate it finely using a box grater. -
-
Prepare Soy Chunks:
Heat 1 cup of water in a saucepan and bring it to a boil. Add the soy chunks and let them cook for 1 to 2 minutes. Turn off the heat, drain the soy chunks, and set them aside. -
Cook the Base:
Heat ghee in a large pan over medium heat. Add the bay leaf and sauté for about 10 seconds. Then, add the chopped onions and cook until golden brown. -
Add Spices and Vegetables:
Once the onions are golden, add the chopped green chili, ginger-garlic paste, and 1/4 cup of water. Mix well and cook for 2 to 3 minutes.
Next, add the potatoes, boiled peas, salt, turmeric powder, red chili powder, and coriander powder. Stir everything together and cook for 5 minutes. -
Add Cabbage and Soy:
Add the grated cabbage, soy chunks, and garam masala powder to the pan. Mix everything thoroughly. Cover the pan with a lid and let it simmer on low heat for 10 to 15 minutes. -
Final Touches:
After 10-15 minutes, add lemon juice and give it a good mix. Garnish with fresh coriander leaves. -
Serving:
Serve this flavorful Cabbage and Soya Keema with Tawa Paratha and a side of Tomato-Onion-Cucumber Raita for a complete meal. Enjoy!
This dish is not only delicious but also packed with protein and fiber, making it a great choice for a wholesome vegetarian meal.
