Soya Keema
A hearty and protein-rich vegan keema made from soya granules, simmered in a spicy onion-tomato masala with green peas. This modern take on a classic street food dish is perfect with pav or roti for a satisfying meal.
For 4 servings
Rehydrate the soya granules.
- Bring 4 cups of water to a rolling boil in a pot.
- Turn off the heat, add the soya granules, and stir well.
- Cover the pot and let the granules soak for 10-15 minutes until they are soft and have tripled in size.
- Drain the granules through a fine-mesh sieve. Rinse with cold water, then use your hands to squeeze out every bit of excess water. Set aside.
TIPSqueezing the water out completely is the most important step for a good texture and to ensure the keema isn't soggy.Sauté the aromatics.
- Heat vegetable oil in a pan or kadai over medium heat.
- Add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 5-6 minutes until they turn light golden brown.
- Add the slit green chilies and ginger-garlic paste. Sauté for another minute until the raw smell disappears.
Cook the masala base.
- Add the tomato puree to the pan.
- Stir in the turmeric powder, red chili powder, and coriander powder.
- Cook the masala for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
TIPCooking the masala well is key to developing a deep, rich flavor for the keema.Add soya granules and peas.
- Add the rehydrated and squeezed soya granules to the pan.
- Add the green peas and mix everything well to coat the soya with the masala.
- Sauté for 3-4 minutes, allowing the soya to absorb the flavors.
Simmer the keema.
- Pour in 1 cup of water and add the salt. Stir everything to combine.
- Bring the mixture to a gentle boil.
- Cover the pan, reduce the heat to low, and let it simmer for 10 minutes. This allows the flavors to meld together.
Finish and garnish the dish.
- Turn off the heat. Uncover the pan and stir in the garam masala and fresh lemon juice.
- Garnish generously with chopped coriander leaves.
Serve the Soya Keema hot.
Serve immediately with pav (bread rolls), roti, or as a filling for wraps and sandwiches.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can lightly roast the soya granules in 1 tsp of oil after squeezing out the water, before adding them to the masala.
- 2Feel free to add other finely chopped vegetables like carrots or bell peppers along with the onions for extra nutrition.
- 3If the keema looks too dry while simmering, you can add a splash of hot water to reach your desired consistency.
- 4The spice level can be adjusted by increasing or decreasing the amount of red chili powder and green chilies.
- 5Store leftover Soya Keema in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Kid friendly
Omit the green chilies and reduce the red chili powder to 1/4 tsp to make it mild for children.
high proteinHigh protein
Add 1/2 cup of cooked chickpeas or crumbled firm tofu along with the soya granules for an even higher protein content.
quickQuick
Use a food processor to chop the onions and tomatoes to save on prep time. Using store-bought tomato puree also speeds up the process.
healthyHealthy
Reduce the oil to 1 tablespoon and add more vegetables like finely chopped carrots and bell peppers to increase the fiber content.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Soya granules are one of the best sources of complete protein for vegetarians and vegans, essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The combination of soya, peas, and vegetables provides a good amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Heart-Healthy
This dish is low in saturated fat and completely free of cholesterol, making it a heart-friendly choice compared to traditional meat-based keema.
Packed with Vitamins and Minerals
Soya is a good source of iron, magnesium, and calcium, while the tomatoes and onions provide essential vitamins like Vitamin C and antioxidants.
Frequently asked questions
Yes, Soya Keema is a very healthy dish. It is an excellent source of plant-based protein, low in saturated fat, and rich in dietary fiber. It's a great vegetarian and vegan alternative to meat-based keema.