Egg Soya Keema

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   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.

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