Egg Soya Keema
A protein-packed, weeknight-friendly twist on the classic keema. Crumbled soya granules and boiled eggs come together in a fragrant, mildly spiced onion-tomato masala. It’s a budget-friendly main dish with the hearty texture of traditional keema, ready in under 40 minutes. Perfect with roti, paratha, or a simple side of steamed rice.
For 4 servings
- prep · ~10 min
Boil and prep the eggs.
1.Place 3 eggs in a small pot with enough water to cover them.2.Bring to a boil, then simmer on medium heat for 10 minutes.3.Cool under running water, peel, and chop into small pieces. Set aside.TIPA pinch of salt in the boiling water helps prevent cracking. - prep · ~5 min
Hydrate the soya granules.
1.Bring 3 cups of water to a boil in a saucepan.2.Add 1.5 cups dried soya granules and a pinch of salt to the boiling water.3.Cook for 3 minutes until soft, then drain in a colander.4.Rinse with cold water and squeeze out all excess moisture completely.TIPSqueeze as much water out as possible — this gives the keema a better, less soggy texture when sautéing. - temper · ~2 min
Make the whole-spice tempering.
1.Heat 2 tbsp oil in a kadai over medium heat until shimmering.2.Add 1 tsp cumin seeds and let them splutter for 30 seconds.3.Drop in 1 bay leaf and 1-inch cinnamon stick, stir for 15 seconds until fragrant. - saute · ~12 min
Cook the onion masala base.
1.Add 2 finely chopped onions and 2 slit green chilies to the kadai.2.Sauté on medium heat for 5-7 minutes until deep golden brown.3.Stir in 2 tsp ginger-garlic paste and cook for 1 minute until the raw smell fades.4.Add 2 finely chopped tomatoes and cook for 4-5 minutes until soft and the oil separates.TIPPatience with the onions pays off — deep golden browning builds the keema's rich flavor. - saute · ~1 min
Bloom the dry spices.
1.Lower the heat to avoid burning.2.Add 1 pinch turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, and 1 tsp coriander powder.3.Stir continuously for 30 seconds until the spices are fragrant and well combined. - saute · ~10 min
Cook the soya keema.
1.Add the drained, squeezed soya granules to the masala.2.Stir well to coat every granule with the spice mixture.3.Sauté on medium heat for 8-10 minutes, stirring frequently, until the granules look dry and slightly toasted.4.Sprinkle 0.5 tsp salt and mix well.TIPLet the granules catch slightly on the pan bottom — that toasty texture is what makes it keema-like. - mix · ~2 min
Fold in the eggs and finish.
1.Gently fold in the chopped boiled eggs.2.Sprinkle 1 pinch garam masala over the top.3.Drizzle 1 tbsp lemon juice and toss everything together lightly.4.Cook for 1 more minute to heat the eggs through. - garnish
Garnish with chopped coriander leaves and serve hot.
Spoon into a serving bowl, scatter fresh coriander leaves over the top, and serve alongside hot rotis, parathas, or steamed rice.
TIPA wedge of lemon on the side lets everyone add a fresh pop of tanginess.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze soya granules thoroughly to remove all water; this prevents a soggy texture and helps them absorb the masala better.
- 2Cook the onions until deep golden brown; this caramelization builds the rich, savory base of the keema.
- 3Toast the soya granules in the masala for 8-10 minutes until they look slightly dry and catch on the pan bottom for a keema-like bite.
- 4Fold the boiled eggs in gently at the very end to avoid breaking them, and heat just until warm.
- 5Let the keema rest for 5 minutes after cooking; the flavors meld together and the texture improves.
- 6For a make-ahead meal, prepare the soya base up to step 6, cool, refrigerate, then reheat and fold in fresh boiled eggs before serving.
Adapt it for your goals.
High-protein
Add 1/2 cup of finely chopped paneer or tofu along with the soya granules for an extra protein boost and a creamier texture.
lower oilLower-oil
Reduce oil to 1 tablespoon and use a non-stick pan; sauté onions in a splash of water. The keema stays moist from the soya and tomatoes.
jainJain
Omit the eggs and ginger-garlic paste; instead, use hing (asafoetida) for flavor and add 1/2 cup of finely chopped mushrooms for a meaty bite.
spicierSpicier
Increase green chilies to 4 and add 1/2 tsp of crushed dried red chilies with the dry spices for a fiery punch.
curry styleCurry-style
After step 6, add 1/2 cup of beaten yogurt and 1 cup of water, simmer for 5 minutes for a saucy keema gravy, perfect with naan.
Why this is on our healthy list.
High in Plant Protein
Soya granules are a complete source of plant protein, providing all essential amino acids, which helps build and repair body tissues.
Rich in Fiber
Both soya granules and onions contribute dietary fiber, promoting healthy digestion and supporting a feeling of fullness.
Low in Saturated Fat
This recipe uses only 2 tablespoons of oil and relies on soya, which is naturally low in saturated fat compared to regular meat keema.
Contains Key B Vitamins
Eggs provide vitamin B12, choline, and biotin, essential for energy metabolism and brain function.
Good Source of Iron
Soya granules and eggs both contain iron, which supports healthy blood oxygen transport and reduces fatigue.
Antioxidant-Rich Spices
Turmeric, cumin, and coriander are packed with antioxidants that help fight inflammation and boost immunity.
Frequently asked questions
Yes, you can pulse 1 cup of unflavored soya chunks in a food processor until they resemble coarse granules or you can boil them and then chop them finely for the same texture.
