Soya Keema Matar
A hearty and protein-packed vegetarian curry that mimics the texture of classic minced meat keema. Soya granules and green peas are simmered in a rich, spicy tomato-onion gravy, making it a perfect meal with roti or rice.
For 4 servings
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Soya Granules
- b.Place the soya granules in a large bowl and cover with 3-4 cups of boiling water. Let them soak for 15 minutes until they are soft and have expanded.
- c.Drain the water completely. Rinse the granules under fresh, cool water 2-3 times.
- d.Firmly squeeze out all excess water from the granules by pressing them in small batches between your palms. This step is crucial for texture and flavor absorption. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Spices
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-40 seconds until fragrant.
- c.Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn a deep golden brown.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
- e.Lower the heat and add the powdered spices: turmeric, Kashmiri red chili, coriander, and cumin powder. Stir for 30 seconds to prevent burning.
- 3
Step 3
- a.Build and Simmer the Gravy
- b.Pour in the tomato puree and add the salt. Mix well and cook for 8-10 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
- c.Add the prepared soya granules to the pan. Mix thoroughly to coat them completely with the masala. Sauté for 5 minutes, allowing the soya to absorb the flavors.
- d.Stir in the green peas. Pour in 1.5 cups of water and bring the mixture to a boil.
- e.Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the peas are tender and the gravy has reached your desired consistency.
- 4
Step 4
- a.Finish and Garnish
- b.Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry along with the garam masala. Stir gently to combine.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 5 minutes before serving to allow the flavors to meld. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing all the water from the soaked soya granules is the most critical step. It removes their raw smell and allows them to act like a sponge for the masala.
- 2For a richer, deeper flavor, be patient and sauté the onions until they are deep golden brown, not just translucent.
- 3Crushing kasuri methi between your palms before adding it releases its essential oils and enhances its aroma.
- 4If using fresh tomatoes, ensure they are ripe and red for the best color and flavor in the gravy.
- 5For a creamier texture, you can add 2 tablespoons of cashew paste or fresh cream in the final step.
- 6The flavor of this dish deepens overnight, making it excellent for leftovers.
Adapt it for your goals.
Creamier Keema
Stir in 2-3 tablespoons of full-fat cream or cashew paste at the end of cooking for a richer, creamier gravy.
Soya Keema Aloo MatarSoya Keema Aloo Matar
Add one small potato, finely diced, along with the green peas and simmer until the potatoes are cooked through.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center. Add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pan for 2-3 minutes to infuse a smoky aroma.
With Bell PeppersWith Bell Peppers
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions for extra flavor and crunch.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Soya granules are a complete protein, containing all nine essential amino acids, making this dish ideal for muscle repair, growth, and overall body function, especially for vegetarians and vegans.
High in Dietary Fiber
The combination of soya and green peas provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Rich in Antioxidants
This dish is packed with antioxidants from tomatoes (lycopene), onions, ginger, garlic, and spices like turmeric, which help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving of Soya Keema Matar (approximately 1 cup or 265g) contains around 250-300 calories, depending on the amount of oil used. It's a balanced meal with good protein, carbs, and fiber.