Category
😹
FunTranscript
00:00Friends, in this recipe, I have tried to show you the 4 main flavours
00:04i.e. sweet, salty, sour, and umami
00:08I have tried to show you how to get the combination of these 4 flavours in a gravy
00:14All the ingredients that I have used will be easily available at your home
00:18Just pay attention to the technique
00:26Hello friends, I am Bharat and you are welcome to Bharat's Kitchen Hindi
00:29So, what are we waiting for? Let's get started
00:33To make the soya mince, I have taken 1 cup of soya chunks
00:38If you want, you can also use soya granules
00:41You will get the same result
00:43But first, you have to soak the soya in both
00:46I have left the soya in lukewarm water to soak
00:50Make sure you stir it in the beginning
00:52And then leave it for 10 minutes so that it puffs up nicely
01:00Now, you have to squeeze out the water from each soya chunk
01:08If you don't squeeze out the water, how will there be space in the soya chunks to absorb the marination?
01:14I have squeezed out the water from all the soya chunks
01:17And then you have to grind all the soya chunks in a mixer
01:22Make sure you don't make a paste out of the soya chunks
01:27We basically want a mince-like texture
01:29Like this
01:30And if by chance, a piece of soya is left out, then it's okay
01:35Just leave it out
01:36But don't make it too fine
01:38Otherwise, you won't get the texture of soya
01:42Now, we have to add flavor to the mince
01:45That is, we have to marinate it
01:46So, first of all, I have added 1 teaspoon of salt
01:50After that, you have to add a generous amount of ginger-garlic paste
01:53After that, you have to add a generous amount of ginger-garlic paste
01:56And to combine all these ingredients, you have to add half a cup of curd
02:01Make sure the curd is not sour
02:03Along with that, I have added meat masala to this marination
02:07Meat masala is very suitable for this recipe
02:10It gives a very nice flavor
02:12Friends, meat masala doesn't mean that it has meat in it
02:16Now, many people must be thinking, why did I add meat masala?
02:19Friends, meat masala is not non-veg
02:21It's just a combination of spices
02:24So, don't worry, it's 100% veg
02:27And secondly, if by chance, you don't have meat masala, then how do you do it?
02:31In 1 teaspoon of garam masala, add half a teaspoon of black pepper powder
02:34Add half a teaspoon of fennel powder
02:36And add a little cardamom powder
02:38You will get the same taste
02:40After adding 2 tablespoons of meat masala
02:42I have added a little turmeric powder
02:44A lot of coriander powder
02:46Add a lot of coriander powder
02:48Along with that, my favorite ingredient is kasoori methi
02:52Now, these spices, this salt, all this curd flavor
02:55These granules will absorb all these things
02:58See for yourself
02:59When we add it to the gravy later
03:01It will be very dry
03:03And by doing this step, the flavor of keema matar becomes very enhanced
03:07So, mix it well and leave it to rest
03:10Till then, let's quickly make the gravy
03:14Now, to make the gravy, I have taken the basic ingredients
03:17Green onions, which will give sweetness
03:19Keep in mind this
03:20Now, if you want to brown the onions evenly
03:22Then you will have to chop the onions very finely
03:26It should be cut evenly and finely
03:29Only then will there be a good reaction
03:31And only then will the flavor come out of the onions
03:33Otherwise, it will be very difficult to talk
03:35Along with that, I have taken ginger
03:37I will put one ginger in the mixer to make the paste
03:39And the rest, the long one, we will make it into pieces
03:42Along with that, I have taken 2 green chilies
03:45We will slice the green chilies
03:47And I will put one of them in the paste
03:49Along with that, you will need a lot of garlic
03:512 tomatoes
03:52Because the tomatoes will give the umami flavor
03:54Along with that, obviously, keema matar is there
03:56So, matar will be there
03:57Now, we will need a tomato puree
04:00Because I want the tomatoes to be very fine
04:02Very finely ground
04:04If you want, you can grate the tomatoes
04:06And you can chop the ginger, garlic and chili very finely
04:09But in the mixer
04:12It will be much better
04:13Now, put all these things in the mixer
04:15And make a fine paste
04:19Now, all the preparations are done
04:21Now, it is time to make the gravy
04:23To make the gravy, I have taken a pan
04:25In the pan, you have to put desi ghee
04:27If possible, do not put oil
04:30Put desi ghee
04:31Because it gives a better flavor
04:33It is obvious
04:34And in this, all the cooking is not at a high smoke point
04:37Do not do it at a high temperature
04:39Do it at a medium temperature
04:40First of all, you have to put cumin seeds here
04:42Yes, but not too much
04:43Half a teaspoon will be enough
04:45Do not put too much cumin seeds
04:47Because we want hot flavors
04:49Cumin seeds have a cold effect
04:51So, not too much cumin seeds
04:52Then, along with cumin seeds, you have to put asafoetida
04:55Asafoetida will enhance the meaty flavors
05:01Now, when it starts to crackle
05:03Then you put chopped onions here
05:05And in this whole recipe
05:07The hard work or the time-consuming work
05:10Is with the onions
05:12You have to cook the onions well
05:14What I mean to say is
05:15One is brown and the other is deep brown
05:18So, you have to cook till deep brown
05:20That means the onions should be cooked evenly
05:22When the onions turn brown like this
05:25That is called the Maillard reaction
05:28And this is what brings the deep flavors
05:30You must have noticed
05:31Whether I make some non-veg
05:33Or in fact, you must have seen in the Choli video
05:35That I had browned it very well
05:38Browning brings out the deep flavors
05:41So, it depends on the flavor you want to bring out
05:44When it starts to change color
05:46First, you don't have to stir it on medium flame
05:50But when it starts to change color
05:52Then you have to focus on the pan
05:54You have to keep stirring it
05:55And it would be better if you cook it on medium flame
05:58So that everything is under your control
06:00The onions should be evenly brown
06:02And bring out the flavor
06:04So, keep stirring it
06:05In a little while, the onions will start to change color
06:08You must be thinking that the onions have turned brown
06:11No, they are not brown yet
06:13You have to cook it a little more
06:15A little more
06:16When the onions reach this stage
06:18Look, the onions are cooked evenly
06:20Later, when we add the acid
06:22Which is the tomato
06:23It will start to melt
06:25This is because of cooking it well
06:27This is the right stage
06:28If you want the color of the keema matar to come out
06:31Then this is the right stage
06:32This is the right stage
06:33To add one teaspoon of Kashmiri red chili powder
06:35If you are not using Kashmiri red chili powder
06:37Then no problem
06:38Add half a teaspoon of red chili powder
06:40Along with that, you have to add turmeric
06:43I have added it on purpose at this point
06:45So that the ghee has all the color
06:47And bring out the flavor
06:49Because, friends, food is not just based
06:51It also has a flavor
06:53It comes from the aroma
06:54It comes from the look
06:55There should be a complete package in the food
06:57That's why it will taste good
06:58Along with this, at this point of time
07:00So that the spices don't burn
07:01You will also add peas here
07:02Yes, whether you are using frozen or not
07:04But add it at this time
07:05So that it becomes very soft
07:07And its texture matches with our keema
07:12That's it, you stir it
07:13And now you see
07:14You thought the onions are completely gone
07:16We had also added onions
07:17We had added three onions
07:19I can't even see one of three
07:20But look at the color
07:22That browning effect is coming
07:23Because actually it is still cooking
07:25You have to cook for a little longer
07:27And after cooking for a while
07:28Now this is the right stage
07:30We will add tomatoes
07:31The puree we made
07:32I told you
07:34That as soon as the tomatoes come
07:36Then you have to add salt
07:37And now you have to cook until
07:39Until the oil starts separating from it
07:42Basically
07:43All the moisture from the tomatoes
07:45It should come out
07:46That's when the umami flavor will come out
07:48And that's when the fourth flavor
07:50Its balance will be made
07:51The best option is
07:52That you cover it here
07:53So that it is fast cooking
07:56Stir it once or twice in the middle
07:58And cover it again
08:02So that it keeps cooking
08:03And you don't waste too much time
08:04And after a while
08:05After five to six minutes
08:07The tomatoes cook well
08:09They start releasing all their oil
08:11So friends, this is the right stage
08:13That you add mince here
08:15There is curd in the mince
08:16So we have to cook it for a while
08:18First mix the soya mince
08:19In this gravy
08:21And you can see
08:22It is very dry
08:23All the curd
08:24All the spices have been absorbed
08:25I added a little water to the bowl
08:28So that all the flavors
08:30Get transferred to the mince
08:32So I took out the water
08:34And now you have to do
08:36To cover it and cook
08:38Leave it for 10 minutes
08:40Yes, for 10 minutes
08:41On a very low flame
08:42So that it cooks comfortably
08:44All the ghee, flavors
08:46Whatever it is
08:47Their connection is made
08:48And a very good result comes
08:50Now leave it to cook
08:51And after 10 minutes
08:53Look at this
08:54Soya mince is ready
08:56Now at the end
08:58Add ginger slices
09:00Along with that
09:01Add the green chilies
09:03And for freshness
09:05Don't forget to add coriander
09:06Otherwise it won't taste good
09:08Before serving
09:10Do this
09:12Before serving
09:13Just add a spoon of desi ghee
09:15Raw desi ghee
09:17Friends, the smell of ghee
09:19Is different
09:21You can also add butter
09:22To enhance it
09:24Our soya mince is ready
09:26So let's quickly
09:28Heat some pav
09:30I have heated the butter on the pan
09:32Along with the butter
09:34Add some soya mince gravy
09:36And yes, don't forget to add
09:38Kashmiri red chili
09:40After cutting the pav
09:42Rinse it in butter
09:44And heat it
09:46So that it becomes soft
09:48If you want
09:50You can also add coriander leaves
09:52When the soft pav is ready
09:54You are ready
09:56To serve
09:58This recipe will not only
10:00Enhance the aroma
10:02But also give a different taste
10:04Do try it
10:06You will love it