Egg Soya Keema
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Soya and Eggs
- b.Place the 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them. Drain and place in cold water to cool.
- c.While the eggs are boiling, place the soya granules in a large bowl and cover with hot water. Let them soak for 10-15 minutes until softened.
- d.Drain the soaked soya granules through a fine-mesh sieve. Rinse with cold water, then using your hands, squeeze out as much water as possible. Repeat the squeezing process 2-3 times to ensure they are dry. This is crucial for texture and taste.
- 2
Step 2
- a.Create the Masala Base
- b.Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds.
- c.Add the finely chopped onions and sauté for 6-8 minutes, until they become soft and light golden brown.
- d.Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw smell disappears.
- e.Add the tomato puree along with the turmeric powder, Kashmiri red chilli powder, and coriander powder. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala thickens and oil starts to separate at the edges.
- 3
Step 3
- a.Cook the Soya Keema
- b.Add the squeezed soya granules to the pan. Stir vigorously for 2-3 minutes to coat them well with the masala.
- c.Pour in 1 cup of water and add salt to taste. Mix everything together.
- d.Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and cook for 10-12 minutes, allowing the soya to absorb the flavors of the masala. The keema should have a semi-dry consistency.
- 4
Step 4
- a.Finish with Eggs and Garnish
- b.While the keema simmers, peel the cooled hard-boiled eggs and grate them using the large holes of a box grater.
- c.Uncover the pan, add the grated eggs to the soya keema.
- d.Crush the kasuri methi between your palms and sprinkle it over the keema, along with the garam masala.
- e.Gently fold everything together until well combined. Cook for just 2 more minutes to heat the eggs through.
- f.Garnish with freshly chopped coriander leaves. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the soya granules thoroughly is the most important step to ensure a good texture and remove any raw soya taste.
- 2For a richer, creamier texture, you can add 1-2 tablespoons of fresh cream (malai) or full-fat yogurt at the end.
- 3Don't overcook the grated eggs; they just need to be heated through. Overcooking can make them rubbery.
- 4Always crush kasuri methi between your palms before adding to release its maximum aroma.
- 5This keema tastes even better the next day as the flavors have more time to meld. It's great for meal prep.
Adapt it for your goals.
Add Vegetables
Incorporate 1/2 cup of green peas (matar) along with the soya granules for added texture and sweetness.
Paneer VersionPaneer Version
For a different vegetarian option, replace the grated eggs with 200g of crumbled paneer. Add it at the very end and cook for 2 minutes.
Vegan VersionVegan Version
Omit the eggs entirely. You can increase the quantity of soya granules by 1/2 cup or add crumbled firm tofu in place of the eggs.
Spicier KeemaSpicier Keema
Increase the number of green chillies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Excellent Protein Source
Combining eggs and soya granules creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Soya granules are a great source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Packed with Nutrients
This dish is rich in essential nutrients like iron from soya, and vitamins A, D, and B12 from eggs, contributing to better energy levels and overall health.
Frequently asked questions
One serving of Egg Soya Keema contains approximately 280-310 calories, depending on the amount of oil used and the size of the eggs.