Soybean Keema Recipe

Instructions:

1. Prepare the Soybeans:

• If using dried soybeans,soak them in water overnight or for at least 6-8 hours. Drain and rinse.
• Cook the soaked soybeans in a pressure cooker or pot with enough water until tender (about 20 minutes in a pressure cooker or 45 minutes in a pot). Drain and set aside.
• If using canned or pre-cooked soybeans, just drain and rinse them.

2. Cook the Base:

• Heat 2 tablespoons ofvegetable oil in a large skillet or pan over medium heat.
• Add cumin seeds and letthem sizzle for a few seconds.
• Add the finely choppedonions and sauté until they turn golden brown.
• Stir in the minced garlicand ginger-garlic paste. Cook for 1-2 minutes until fragrant.

3. Add Spices and Tomatoes:

• Add chopped tomatoes andgreen chili (if using) to the pan. Cook until the tomatoes become soft andstart to break down.
• Stir in coriander powder,turmeric powder, garam masala, and red chili powder. Cook for another 2-3minutes until the spices are well incorporated and the oil starts to separate.

4. Add Soybeans:

• Add the cooked soybeans tothe pan and mix well with the spiced tomato-onion mixture.
• Add peas and season withsalt to taste.
• Pour in about 1/2 cup ofwater to help the flavors meld together. Stir well.

5. Simmer:

• Cover and let the mixturesimmer on low heat for about 15 minutes, stirring occasionally. This allows thesoybeans to absorb the flavors and the peas to cook through.

6. Garnish and Serve:

• Taste and adjust seasoning if needed. Garnish with freshly chopped cilantro.
• Serve hot with rice, roti, or naan.