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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
Prepare Soya and Eggs
Create the Masala Base
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 283.27 calories per serving with 17.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Cook the Soya Keema
Finish with Eggs and Garnish
Incorporate 1/2 cup of green peas (matar) along with the soya granules for added texture and sweetness.
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.
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.
Increase the number of green chillies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Combining eggs and soya granules creates a high-quality protein powerhouse, essential for muscle repair, growth, and overall body function.
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.
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.
One serving of Egg Soya Keema contains approximately 280-310 calories, depending on the amount of oil used and the size of the eggs.
Yes, it is a very healthy dish. It's an excellent source of protein from both eggs and soya, and it's rich in dietary fiber. It provides a balanced meal when served with whole wheat rotis.
Absolutely. To make it vegan, simply omit the eggs. You can increase the amount of soya granules or add crumbled firm tofu at the end for a similar texture.
Leftover Egg Soya Keema can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.
This dish pairs wonderfully with Indian breads like roti, chapati, paratha, or naan. It's also traditionally served with soft bread rolls called 'pav', often with a side of sliced onions and a lemon wedge.