A hearty and flavorful vegetarian curry made with soya granules, green peas, and a blend of aromatic Indian spices. This high-protein dish is a perfect plant-based alternative to traditional meat keema, great with roti or pav.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 serving
234cal
12gprotein
24gcarbs
Ingredients
1 cup Soya Granules (Also known as textured vegetable protein (TVP))
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
2 pcs Red Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1 cup Tomato Puree (Use canned or freshly pureed tomatoes)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Protein-packed Soya Keema with soft Taftan - an aromatic, perfectly spiced dish that's energy-giving!
This mughlai dish is perfect for breakfast. With 653.3199999999999 calories and 21.5g of protein per serving, it's a high-fiber option for your meal plan.
12gfat
Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
0.75 cup Green Peas (Frozen or fresh)
0.5 cup Water (For cooking the keema)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 tbsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Rehydrate Soya Granules
Place the soya granules in a large bowl and cover with 3-4 cups of boiling water. Let them soak for 15 minutes until they are soft and have tripled in size.
Drain the granules in a fine-mesh sieve. Rinse thoroughly with cold water 2-3 times to remove any soapy smell.
Using your hands, squeeze out every last drop of water from the granules. This step is crucial for a non-mushy texture. Set the rehydrated soya aside.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the seeds splutter and become fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3
Cook Tomatoes and Spices
Pour in the tomato puree. Cook for 4-5 minutes, stirring, until it thickens.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook the masala for another 4-5 minutes, until you see oil separating from the sides of the pan.
4
Combine and Simmer
Add the rehydrated soya granules and green peas to the masala. Stir vigorously for 3-4 minutes to ensure the granules are well-coated and lightly roasted in the spices.
Pour in 1/2 cup of water, stir well, and bring the mixture to a simmer.
Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the peas are tender and the flavors have melded together. Stir once or twice in between to prevent sticking.
5
Finish and Garnish
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the keema, along with the garam masala and fresh lemon juice. Give it a final stir.
Garnish with freshly chopped coriander leaves.
Serve hot with roti, pav (bread rolls), naan, or steamed rice.
4
Serving size: 1 serving
420cal
9gprotein
58gcarbs
17gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
