Loading...
A hearty and flavorful vegetarian curry made with soya granules, green peas, and a blend of aromatic Indian spices. This high-protein dish is a perfect plant-based alternative to traditional meat keema, great with roti or pav.
For 4 servings
Rehydrate Soya Granules
Prepare the Masala Base
Cook Tomatoes and Spices
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A hearty and flavorful vegetarian curry made with soya granules, green peas, and a blend of aromatic Indian spices. This high-protein dish is a perfect plant-based alternative to traditional meat keema, great with roti or pav.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 234.85 calories per serving with 12.36g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
Incorporate finely chopped vegetables like carrots, bell peppers (capsicum), or potatoes along with the green peas for added nutrition and texture.
For a richer, restaurant-style keema, stir in 2 tablespoons of cashew cream or coconut cream at the end of the cooking process.
Add 1/2 cup of small paneer cubes in the last 5 minutes of cooking for an extra protein boost and a delicious textural contrast.
Serve the prepared soya keema stuffed inside lightly buttered and toasted pav (soft bread rolls), garnished with chopped raw onions and a wedge of lemon.
Soya is a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and overall body maintenance.
The combination of soya and vegetables provides a high amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Being entirely plant-based, this dish is naturally free of cholesterol and low in saturated fats, making it a much healthier alternative to red meat keema for cardiovascular health.
The high protein and fiber content promotes a feeling of fullness (satiety), which can help reduce overall calorie intake and support healthy weight management goals.
One serving of Soya Keema (approximately 1 cup or 210g) contains around 240-260 calories, making it a nutritious and satisfying meal option.
Yes, Soya Keema is very healthy. It's an excellent source of plant-based protein and dietary fiber. It is naturally cholesterol-free and lower in saturated fat compared to traditional meat-based keema, making it a heart-healthy choice.
This recipe is already 100% vegan as it uses vegetable oil and no dairy products. It's a great option for those following a plant-based diet.
Leftover Soya Keema can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat thoroughly before serving.
Yes, you can. Soak the soya chunks as per the instructions, squeeze out all the water, and then pulse them a few times in a food processor or blender until you get a coarse, mince-like texture. Then proceed with the recipe.
The most common reason for mushy keema is not squeezing enough water out of the soaked soya granules. It's essential to press out as much liquid as possible to ensure the granules have a firm, meat-like texture.