Soya Keema
A hearty, protein-packed vegetarian keema made with soya granules, green peas, and aromatic Indian spices. A delicious and healthy alternative to meat-based keema, perfect for a light yet satisfying meal.
For 4 servings
- prep
Prepare the soya granules.
Place the soya granules in a bowl and pour 2 cups of hot water over them. Let them soak for 10 minutes until they become soft and spongy.
TIPAdding a pinch of salt to the soaking water helps to season the granules from the inside. - prep
Squeeze the soya granules.
Once soaked, drain the water completely. Rinse the granules under cold water, then squeeze out all the excess water with your hands. This step is crucial to remove the raw soya smell. Set aside.
TIPSqueeze in small batches to ensure you get as much water out as possible for the best texture. - temper
Temper the spices.
Heat mustard oil in a pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
- saute
Sauté the aromatics.
1.Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.2.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.TIPCook the onions well until they are soft, as this forms the sweet base of the keema. - saute
Cook the masala.
1.Add the chopped tomato and cook until it becomes soft and mushy.2.Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.3.Cook the masala for 2-3 minutes, stirring occasionally, until the oil starts to separate from the sides.TIPYou can add a splash of water if the masala starts sticking to the pan. - simmer
Combine and cook the keema.
1.Add the green peas and the squeezed soya granules to the pan.2.Mix everything well to coat the granules evenly with the masala.3.Add about 1/4 cup of water, cover the pan, and let it simmer on low heat for 5-7 minutes, or until the peas are cooked through.TIPKeep the heat low to prevent the keema from drying out and burning. - garnish
Finish and garnish.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the keema. Give it a final mix.
- serve
Serve hot.
Let the Soya Keema rest for a few minutes for the flavors to meld. Serve hot with roti, pav (bread rolls), or as a filling.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can add a tablespoon of kasuri methi (dried fenugreek leaves) along with the garam masala.
- 2To make it creamier without adding dairy, you can add a tablespoon of cashew paste.
- 3Ensure you squeeze out all the water from the soya granules for the best texture and to avoid a raw taste.
- 4This keema can be made in advance and stored in the refrigerator for up to 2 days.
- 5Adjust the amount of red chili powder to suit your spice preference.
Frequently asked questions
Yes, Soya Keema is very healthy. It is an excellent source of plant-based protein, low in saturated fat, and free of cholesterol. It's a great option for vegetarians, vegans, and those looking for heart-healthy meal choices.
