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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
Prepare the Soya Granules
Sauté Aromatics and Spices
Build and Simmer the Gravy
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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.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 395.53 calories per serving with 16.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Garnish
Stir in 2-3 tablespoons of full-fat cream or cashew paste at the end of cooking for a richer, creamier gravy.
Add one small potato, finely diced, along with the green peas and simmer until the potatoes are cooked through.
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.
Add 1/2 cup of finely chopped bell peppers (capsicum) along with the onions for extra flavor and crunch.
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.
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.
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.
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.
Yes, it is a very healthy dish. Soya is an excellent source of plant-based protein and is low in fat. Green peas provide fiber, vitamins, and minerals. The use of various spices also adds antioxidant and anti-inflammatory benefits.
This recipe is naturally vegan as it uses vegetable oil and no dairy products. If you are making a creamy variation, ensure you use a plant-based cream or cashew paste instead of dairy cream.
It pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It also goes well with steamed basmati rice, jeera rice, or as a filling for sandwiches and wraps.
While granules give the authentic 'keema' texture, you can use soya chunks. Soak and squeeze them as directed, then pulse them a few times in a food processor to get a coarse, minced texture before adding to the masala.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to become even richer the next day. Reheat thoroughly before serving.