Soya Keema with Peas

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

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