Gobi and Soya Keema Recipe by Archana’s Kitchen

To prepare for Gobi and Soya Keema Recipe, first clean, wash and pat dry cauliflower. Remove the green stem with knife and cut cauliflower into three parts. Small size pieces make grating much easier.

For grating cauliflower either you can use hand held vegetable grater or food processor to get fine evenly grated cauliflower. 

Meanwhile in a pan boil one cup of water, once water comes to boil add the soya granules. Let it boil in water for 1 – 2 minutes. Switch off the flame and drain in a colander. Keep aside until required.

In a heavy bottomed saucepan heat ghee over medium heat. Now add bay leaf, once the aroma of bay leaf starts releasing, add the chopped onions. Saute over medium heat until the onions turn light brown in color. 

Once onion turn brown in color, add chopped green chilies and ginger garlic paste with 1/4 Cup water to avoid masala sticking to the pan. Saute over medium heat for 2 to 3 minutes. 

After 2 to 3 minutes add baby potatoes, peas, salt, turmeric powder, red chili powder, coriander powder and give it a nice stir. Saute for 5 minutes over medium heat. 

Now add grated cauliflower, boiled soya granules and garam masala. Give it a nice mix, reduce the flame to low, cover the pan with a lid and let it cook over low heat for 10 – 15 minutes or until vegetables are cooked through especially the potatoes. 

Just before serving drizzle lemon juice on top and garnish with chopped coriander. Serve Gobi and Soya Keema along with Panchmel Dal and Phulka for a weekday dinner with your family.