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Soya Chunk Grannules / Kheema Curry

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Soya Chunk Grannules / Kheema Curry Recipe, Bhatmas Sabji, How To Make Soya Chunk Grannules / Kheema Curry Recipe

Soya Chunks is an excellent source of protein and has a lot of health benefits too.This gravy is medium spicy so it's suitable for kids too. Soya Chunks is tasteless and has a tendency to absorb any flavor that it is cooked with so.

About Recipe

koora, Kuzhambu, Gari kalai torkari

How to make Soya Chunk grannules / kheema Curry

(8 ratings)
4 reviews so far
Prep time
12 mins
Cook time
20 mins
Total time
32 mins
Soya Chunk grannules / kheema Curry
Author : Vahchef
Main Ingredient : Soya granules
Servings : 4 persons
Published date : December 26, 2018


Ingredients used in Soya Chunk grannules / kheema Curry
• Oil - as required.
• Onions - 1 number.
• Ginger garlic paste - 1 tea spoon.
• Sorrel leaves - 2 bunch.
• Turmeric powder - 1/4 tea spoon.
• Tomatoes - 1 number.
• Red chili powder - 2 teaspoons.
• Coriander powder - 2 teaspoons.
• Soya chunks/ grannlues - 1 big cup.
• Garam masala powder - 1 tea spoon.
• Coriander leaves - 1 bunch.
• Salt - to taste.
Method:
  • Take some oil in a hot pan and add finely chopped onions, ginger garlic paste, turmeric powder, sorrel leaves, tomatoes and cook it for 2-3 minutes. Now add red chilly powder, coriander powder, salt, soya chunks which
  • Now add red chili powder, coriander powder, salt, soya chunks which are already soaked in hot water, just squeeze the water and mix it. Add
  • Add a little water, garam masala powder, coriander leaves and after cooking for 2-3 minutes switch off the flame. Serve hot with rice and

Serve hot with rice and pulka.






Cooking with images Rassa , Soya Bean rasdar, saaru







 

Comments & Reviews

 

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Recent comments

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Mrs.Vahchef Posted on Tue Nov 25 2014

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Chandan Kumar Posted on Sun Dec 21 2014

What is gongura leaves is it some kind of spinach !!!?

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Sara M Posted on Sat Jul 04 2015

Healthy cooking. It is really tasty to have with hot roti. Yummmyyyyy. ?

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Sara M Posted on Sat Jul 04 2015

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