Keema Masala Recipe – Veg Soya Kheema Restaurant Style Qeema – CookingShooking

Today I’m going to show you how you can make a delicious homemade vegetarian Keema Masala. But things can get messy when you’re experimenting in the kitchen. My apron always lands up getting stained! However, I don’t let these tough food stains stop my cooking because I trust the best of the best – Ariel Complete http://bit.ly/2p2Yjou to remove them in a single wash!
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Ingredients for Qeema Matar Masala:
Soya Granules – 1 cup
Water – to soak soya
Tomatoes – 3
Onion – 1
Green Chilli – 2-3
Garlic Cloves – 3
For Kheema Masala – Whole coriander seeds – 2 tsp
Fennel seeds – 2 tsp
Nutmeg – ⅛ tsp
Green cardamom – 3
Kashmiri red chilli powder – 3 tsp
Gram Flour / Besan – 1 tbsp
Black Pepper – ½ tsp
Cumin Powder – ½ tsp
Salt – as per taste
Ghee – 2-3 tbsp
Jeera – 1 tsp
Cloves – 3
Cinnamon stick – 1
More Butter/Ghee – 1 tbsp (optional)
Paneer – 25 grams
Butter – 1 tbsp (optional)
Water – to adjust consistency

Kitchen Products I use:
Measuring Cup & Spoon Set – https://amzn.to/2KZBVpq
Kitchen Weight Scale – https://amzn.to/2ug3G65
Instant Yeast – https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – https://amzn.to/2KZSkdn (small pack)
Pizza Screen – https://amzn.to/2m4zpn6 (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – https://amzn.to/2MZFGvC
Good NonStick Pan – https://amzn.to/2zl0hsa
Whipping Cream – https://amzn.to/2ugPB8m
Oven For Baking – https://amzn.to/2udP3A5 (28liter is good enough)
Microwave – https://amzn.to/2ubhHmn (not good)

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