Soya Keema

1. 1
   prep · ~10 min

   Soak and squeeze the soya granules.

   1.Bring water to a boil in a pot.

   2.Add the soya granules and let them soak in the hot water for 10 minutes.

   3.Drain the soya granules well and rinse once with fresh water.

   4.Squeeze out as much water as possible and keep aside.

   TIPSqueezing well removes the raw beany smell and helps the granules absorb the masala better.
2. 2
   saute · ~8 min

   Cook the onion base.

   1.Heat oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for 30 seconds.

   3.Add onion and cook until light golden, 5 to 6 minutes.

   4.Add ginger, garlic, and green chili, then cook for 1 minute.
3. 3
   saute · ~6 min

   Add tomato and spices.

   1.Add tomato and salt to the pan and cook until soft, 4 to 5 minutes.

   2.Add turmeric powder, red chili powder, coriander powder, and garam masala.

   3.Mix well and cook for 1 minute until the masala smells fragrant.

   TIPCook the tomato mixture until it looks thick and loses its raw smell before adding the soya.
4. 4
   saute · ~7 min

   Cook the soya keema.

   1.Add the squeezed soya granules and peas to the pan.

   2.Mix well so the masala coats the granules evenly.

   3.Cook on medium heat for 5 to 7 minutes, stirring often.

   4.Sprinkle a little water only if the pan looks too dry.
5. 5
   garnish

   Finish with lemon juice and coriander leaves.

6. 6
   serve

   Serve hot with roti, pav, or rice.

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