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soya keema recipe pin

Soya Keema Masala Recipe

Quick, easy, and bursting with flavor. Made with nutritious soy chunks and aromatic spices, this Indian vegetarian curry is flavorful and protein-packed. Enjoy this delicious and wholesome recipe of soya keema!
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 3 people

Equipment

  • 1 pan
  • 1 bowl

Ingredients
  

  • 1 cup soya chunks (textured vegetable protein)
  • 4 cups hot water
  • 2 tablespoons oil
  • 1 no bay leaf
  • 1 no cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1 no green chili chopped (optional)
  • 1/4 cup yogurt skip for vegan recipe or use vegan yogurt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon cumin-coriander powder
  • 1/4 teaspoon garam masala
  • 1/2 cup onion finely chopped
  • 1/2 cup green peas fresh or frozen
  • 1/2 cup tomato puree
  • salt to taste
  • coriander leaves chopped, for garnish

Instructions
 

  • Soak the soya chunks in hot water for about 15-20 minutes or until they become soft. Once softened, squeeze out excess water from the soya chunks.
    1 cup soya chunks, 4 cups hot water
  • Transfer the soya chunks to a blender. Pulse them a few times until you achieve a coarse, minced texture.
  • Take the minced soya chunks in a bowl. Add yogurt, coriander powder, turmeric powder, and garam masala. Mix it well. Set aside.
    1/4 cup yogurt, 1/2 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder, 1/4 teaspoon garam masala
  • Heat oil in a pan over medium heat. Add a bay leaf, cinnamon stick, and cumin seeds, and let them crackle.
    2 tablespoons oil, 1 no bay leaf, 1 no cinnamon stick, 1/2 teaspoon cumin seeds
  • Add ginger-garlic paste and chopped green chili (if using) to the pan. Sauté for a minute until the raw aroma disappears.
    1 tablespoon ginger-garlic paste, 1 no green chili
  • Add finely chopped onions and sauté for a minute. Cook until the onions are translucent.
    1/2 cup onion
  • Once the onions are cooked, add the green peas. Sauté for a minute, cover the pan with a lid, and let it cook for 6-8 minutes.
    1/2 cup green peas
  • Add the tomato puree and red chili powder. Mix everything well.
    1/2 cup tomato puree, 1 teaspoon red chili powder
  • Cook for another 5 minutes until the spices are well incorporated.
  • Add the ground soya chunks, salt, and mix well with the onion-tomato masala. Be sure that the soya chunks and green peas are well coated with the masala.
    salt
  • Cover the pan and let the keema simmer for 8-10 minutes on low heat
  • Garnish the soya keema with freshly chopped coriander leaves.
    coriander leaves

Notes

  1. Be sure you squeeze out the excess water well from the soaked soya chunks before grinding them.
  2. Pulse the soaked soya chunks till they get a coarse, minced texture, don't over-blend them into a fine paste. 
  3. Adjust the spiciness according to your preference. Skip the chopped green chilies to make it less spicy.
  4. Add some freshly squeezed lemon juice before serving.
Keyword Indian Curry Recipe, North Indian Curry, Soya Bean Recipes, Soya Keema Masala, Soya Matar Keema, Vegan Curry, Vegan Mince Curry, vegan recipes, Vegetarian Curry Recipe