If you do not have soya keema, here is how to make it from soya chunks. Soak soya chunks in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and set aside. Pulse the chunks in a grinder to coarse keema or mince. Set aside.

To use the store bought soya keema bring 3 cups of water to a boil. Add the mince and turn off the stove. Let soak well soft. Then discard the water and squeeze the mince well.

Rinse it again 2 to 3 times in fresh cold water, squeezing off the absorbed water.

Heat a heavy bottom pan with oil, add curry leaves or bay leaf, cumin, cardamoms, cloves and cinnamon stick. Sauté for a minute.

Add onions, sprinkle salt and fry till golden.

Next add ginger garlic paste and fry till the raw smell goes away

Add tomatoes, salt and turmeric. fry till tomatoes turn fully mushy

Next add red chili powder, fry for a min

Add soya keema , green peas, cauliflower and capsicum and fry for 3 to 4 mins

Pour little water to bring to a consistency.

When it comes to a boil, add kasuri methi, amchur and garam masala.

Add the nut paste or melon seeds paste. Cook till it comes to a desired consistency.

Off the heat and serve soya keema with rice or paratha