Soya Keema with Peas
Hearty soya granules cooked like a traditional mutton keema with sweet green peas and warm Indian spices. This protein-rich vegetarian curry has the same satisfying texture as meat keema, and comes together in 30 minutes for a quick weeknight dinner that pairs beautifully with roti or rice.
For 4 servings
- prep · ~5 min
Soak the soya granules.
Bring 4 cups water with a pinch of salt to a rolling boil. Add the soya granules, stir once, and boil for 2 minutes. Turn off the heat, cover, and let them soak for 5 minutes. Drain into a colander, rinse with cold water, then press firmly with the back of a spoon to squeeze out all excess moisture. Set aside.
TIPSqueeze out every last drop of water — dry granules absorb the masala much better and won't turn mushy. - temper · ~1 min
Temper the whole spices.
1.Heat 2 tbsp oil in a heavy-bottomed kadhai over medium heat until shimmering.2.Add 1 tsp cumin seeds and let them sizzle and darken slightly, about 30 seconds.3.Add 1 bay leaf and let it crackle for 10 seconds until fragrant.TIPDon't rush this step — cumin seeds need to turn a shade darker, not burn, to release their full nutty aroma. - saute · ~10 min
Sauté the onions and aromatics.
1.Add 2 finely chopped onions and sauté until deep golden brown, about 8-10 minutes. Stir often to prevent burning.2.Add 2 tsp ginger-garlic paste and 2 slit green chilies. Cook until the raw smell disappears, about 1 minute.3.Drop the heat to low if the paste starts sticking — scrape up any browned bits from the bottom.TIPDeep browning the onions is what gives keema its rich, meaty color and depth. Patience here makes the dish. - saute · ~8 min
Cook the tomato-spice base.
1.Add 2 finely chopped tomatoes and cook, stirring often, until they soften and turn mushy, about 3-4 minutes.2.Sprinkle in 1 pinch turmeric, 1 pinch red chili powder, 2 tsp coriander powder, 1 tsp cumin powder, and 0.25 tsp salt.3.Keep stirring and cook the masala until the oil separates from the sides, about 2-3 minutes.4.Add 0.25 cup water, stir well, and bring to a simmer.TIPOil separation is the visual cue that the masala is fully cooked and all the raw spice taste is gone. - simmer · ~6 min
Add soya granules and peas.
Stir in the squeezed soya granules and 1 cup green peas. Mix thoroughly until every granule is coated with the masala. Cover the kadhai and let it simmer on low heat for 5-7 minutes, stirring once halfway. The granules will absorb the flavours, and the peas will cook through.
TIPIf the mixture looks too dry, add a splash of water — but keep it semi-dry, not soupy. Soya keema should be dry enough to scoop with roti. - garnish · ~2 min
Finish with garam masala, lemon juice, and fresh coriander.
Turn off the heat. Sprinkle 1 pinch garam masala over the top, squeeze 1 tbsp fresh lemon juice, and scatter 2 tbsp chopped coriander leaves. Fold everything together gently, cover, and let it rest for 2 minutes before serving.
TIPAdding garam masala after the heat is off preserves its volatile aromatics — you'll actually smell it in the finished dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze soya granules thoroughly after soaking to remove all moisture for better masala absorption.
- 2Sauté onions until deep golden brown to build a rich, meaty color and flavor base for the keema.
- 3Wait for the oil to separate from the masala before adding the soya granules for a fully cooked spice base.
- 4Keep the final curry semi-dry, not soupy, so it mimics the texture of traditional meat keema.
- 5Add garam masala only after turning off the heat to preserve its volatile aroma and flavor.
- 6Let the keema rest covered for 2 minutes before serving to let flavors meld and deepen.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and dry-roast the cumin seeds and bay leaf before adding onions. This cuts fat while retaining the tempering aroma, ideal for calorie-conscious cooking.
high proteinHigh-protein
Add 1/2 cup of cooked chickpeas or crumbled paneer along with the peas for an extra protein boost, making it a post-workout meal.
veganVegan
This recipe is already vegan. Ensure the oil used is plant-based, and serve with vegan naan or rice.
gluten freeGluten-free
This dish is naturally gluten-free. Confirm that the soya granules and spices are certified gluten-free, and serve with rice or gluten-free roti.
Why this is on our healthy list.
High-Quality Plant Protein
Soya granules provide a complete protein source with all essential amino acids, making this dish an excellent meat replacement for vegetarians.
Rich in Antioxidants
Green peas, tomatoes, and fresh coriander deliver vitamins A and C, along with phytonutrients that help fight inflammation.
Heart-Healthy Spices
Cumin, turmeric, and coriander powder help lower cholesterol and improve digestion due to their potent anti-inflammatory compounds.
Low in Saturated Fat
Unlike traditional mutton keema, this version has minimal saturated fat, supporting cardiovascular health when eaten regularly.
Frequently asked questions
Yes, you must boil them for 2 minutes then soak for 5 minutes, and thoroughly squeeze out the water. This rehydrates them and removes any raw soy taste.
