Soya Keema Matar
A homestyle North Indian curry made with granulated soya and green peas, cooked with onion, tomato, ginger, and warm spices. It has the hearty feel of keema but stays light enough to pair with roti, paratha, or rice.
For 4 servings
- boil · ~15 min
Soak and boil the soya granules.
1.Bring 3 cups water to a boil in a saucepan.2.Add the soya granules and turn off the heat.3.Let them soak for 10 minutes until softened.4.Drain well, rinse once, and squeeze out as much water as possible.TIPSqueezing out the extra water well keeps the keema texture loose instead of soggy. - boil · ~4 min
Cook the green peas.
Boil the green peas in water until just tender, about 3 to 4 minutes if using fresh peas. Drain and keep aside.
- saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and green chili.4.Cook until the onion turns light golden, 6 to 7 minutes. - saute · ~7 min
Add ginger-garlic paste and tomatoes.
1.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.2.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.3.Cook, stirring often, until the tomatoes soften and the masala thickens, 5 to 6 minutes.TIPMash the tomatoes lightly with the spoon as they cook for a finer keema-style masala. - simmer · ~8 min
Cook the soya keema with peas.
1.Add the squeezed soya granules and boiled green peas to the pan.2.Mix well so the masala coats everything evenly.3.Pour in 1/2 cup water and cook on low heat for 6 to 8 minutes.4.Stir once or twice until the mixture looks moist but not watery. - garnish
Finish with garam masala, coriander leaves, and lemon juice.
- serve
Serve hot with roti, paratha, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the soaked soya granules very well; trapped water makes the keema pasty and dilutes the masala.
- 2Cook the onions to light golden, not dark brown, so the curry stays homestyle and the soya taste remains balanced.
- 3Mash the tomatoes as they soften to create a finer, keema-like texture that coats the granules better.
- 4Keep the final simmer on low heat so the soya absorbs the onion-tomato masala instead of turning rubbery.
- 5Add lemon juice only after switching off the heat to keep its freshness bright and avoid a bitter edge.
- 6If using frozen peas, add them directly in the final simmer and cook just until heated through so they stay sweet.
Adapt it for your goals.
No-garlic
Skip the garlic in the ginger-garlic paste and use only ginger for a lighter version that still tastes warming and savory.
jain styleJain-style
Omit onion and garlic, increase tomato slightly, and use extra ginger, green chili, and cumin for a simpler but still flavorful curry.
dry keemaDry-keema
Reduce the final 1/2 cup water and cook a little longer for a drier filling-style keema that works well in parathas or sandwiches.
spicierSpicier
Add extra chopped green chili or a little more red chili powder if you want a sharper, dhaba-style heat.
Why this is on our healthy list.
Rich in Plant Protein
Soya granules make this dish filling and protein-rich, giving it the hearty feel of keema without meat.
Includes Vegetables and Herbs
Green peas, onion, tomato, ginger, chili, and coriander add fiber, color, and a wider range of plant nutrients.
Moderate Oil Cooking
The masala is built with a small amount of oil, keeping the curry lighter than many richer gravies.
Frequently asked questions
Usually the granules were not squeezed well after soaking, or the masala was not reduced enough before simmering. Drain thoroughly and cook until the mixture is moist, not loose.
