Soya Keema Recipe
User Reviews
5
10 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
3
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Calories
228 kcal
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Course
Main Course
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Cuisine
Indian
Soya Keema Recipe
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Soya Keema is a spiced vegetarian mince dish made from hydrated soya granules cooked in a richly seasoned onion, tomato, and spice gravy with yogurt and green peas. The dish is aromatic, savory, and holds a moist, textured consistency suitable for serving with rice or bread.
Description
The recipe begins by hydrating soya granules in hot water, then draining and squeezing out excess moisture to prepare a mince-like base. A tempering of whole spices including cinnamon, cardamom, cloves, peppercorns, and bay leaf releases warm fragrances when sautéed in oil. Finely chopped onions are browned slowly, followed by ginger-garlic paste and tomato to build a thick masala base.
Ground spices such as turmeric, red chili powder, cumin, coriander, and garam masala are added to infuse the dish with complex flavors. Whisked yogurt is incorporated off heat to thicken and enrich the gravy without curdling. Fresh or frozen green peas and chopped mint complete the mix, delivering color and freshness.
The finished Soya Keema is a versatile vegetarian dish with a gravy consistency that can be adjusted by varying the amount of water. It pairs well with steamed rice or flatbreads. Adding vegetables or mushrooms is possible for modifying texture and nutrition.
To avoid curdling, the yogurt must be fresh and whisked before adding, and the mixture should be removed from heat during this step. The soya granules should be fresh and not stale. Soya chunks can be used as an alternative but require processing to a mince texture.
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Ingredients
Preparing Soya Granules
- ½ cup or (40 grams) soy granules - can use soy chunks instead, refer to point 3 in Notes section below.
- 2 cups water
- 1 pinch salt
Making Gravy
- 3 tablespoons neutral cooking oil or ghee, generic cooking oil
- 1 inch cinnamon
- 2 green cardamom lightly crushed
- 2 cloves - lightly crushed
- 5 to 6 black peppercorns - crushed lightly
- 1 tej patta - small to medium-sized
- ½ cup onion finely chopped
- 1 teaspoon ginger-garlic paste - crush ½ inch ginger and 3 to 4 small to medium garlic cloves in mortar
- ½ cup tomato chopped, tightly packed
- 1 teaspoon green chili finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder or ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- 3 tablespoons curd (yogurt) - whisked till smooth
- ½ cup green peas - fresh or frozen
- 2 tablespoons mint chopped, leaves
- salt as required
- 1 cup water or add as needed
- 2 to 3 tablespoons Coriander leaves - chopped
For Garnish
- 1 teaspoon ginger - julienned
- few mint or chopped coriander leaves - optional, sprigs
Instructions
Preparing Soya Granules
- Take 2 cups water and the soya granules in a pan.
- Heat for 3 to 4 minutes on medium to medium-high heat until water becomes hot or comes to a boil.
- Strain in a colander or strainer and rinse with fresh water.
- Squeeze the extra water from the soya mince with your palms or by pressing with a spoon. Set the hydrated soya granules aside.
- An alternative method is boil water first. Add the soya granules and turn off heat. Cover pan with lid and set aside the soya granules to soak in the hot water for 20 to 30 minutes. Later drain the water, rinse and squeeze or press the soya granules to release excess water.
- Whisk the curd in a bowl and set aside.
Making Soya Keema
- Heat oil. Reduce flame to a low and add the spices - cinnamon, tej patta and green cardamoms, cloves, black peppercorns (crushed lightly).Let these spices crackle.
- Add finely chopped onions and sauté until golden on low to medium-low heat.
- Add ginger-garlic paste and sauté for a few seconds or until the raw aroma of the ginger and garlic dissipates.
- Add the chopped tomatoes, green chillies and sauté until the tomatoes soften. If the tomatoes start sticking to the pan, add some splashes of water. Stir and mix to deglaze the pan. Continue to cook until the tomatoes become mushy.
- Next add the ground spices - turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder and garam masala powder.
- Sauté on low heat for a minute. You will see that the masala mixture becomes glossy and forms into one mass.
- Turn off the heat. Now you can place the pan on the countertop.
- Add whisked curd and quickly begin to mix it briskly so that it does not separate or split.Mix very well.
- Place the pan on a low heat and sauté the curd masala mixture stirring often for 2 to 3 minutes or until the fat separates.
- Add the hydrated soya granules, green peas, mint leaves and salt. Mix well and add water. Stir to combine evenly.
- Cover pan and simmer for 10 to 12 minutes on medium-low heat until peas are tender and softened.
- For a dry or semi-dry consistency, add 1 cup water and simmer on low to medium-low heat. Check when the green peas are cooking and if water dries up, add water as needed.
- Garnish with ginger julienne, coriander leaves or mint leaves.
- Serve with lightly toasted bread, dinner rolls, roti, naan or rice.
Notes
- Use fresh, not stale, soya granules and rinse or soak thoroughly before cooking for tender texture.
- Whisk yogurt well and add off heat to prevent separation in the gravy.
- Adjust water amount between ½ cup to 1 cup depending on desired gravy thickness.
- Use ripe, fresh tomatoes and fresh yogurt for best flavor and to avoid sourness.
- Soya chunks can substitute granules but should be processed into a mince texture after soaking.
- Add vegetables like cauliflower or mushrooms to vary texture and nutritional content.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
12g
(60%)
Cholesterol
3mg
(1%)
Sodium
451mg
(19%)
Potassium
258mg
(5%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
778IU
(16%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.1mg
Vitamin B12
0.1µg
(4%)
Vitamin C
17mg
(19%)
Vitamin D
0.02µg
(0%)
Vitamin E
6mg
Vitamin K
11µg
Calcium
114mg
(11%)
Vitamin B9 (Folate)
30µg
Iron
3mg
(17%)
Magnesium
29mg
(7%)
Phosphorus
70mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 3mg | 1% |
| Sodium | 451mg | 19% |
| Potassium | 258mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 778IU | 16% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 17mg | 19% |
| Vitamin D | 0.02µg | 0% |
| Vitamin E | 6mg | |
| Vitamin K | 11µg | |
| Calcium | 114mg | 11% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 3mg | 17% |
| Magnesium | 29mg | 7% |
| Phosphorus | 70mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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