Soya Keema | Soya Keema Recipe
Soya keema is a plant-based dish. It swaps out the meat for soya, a dish that mirrors the exact texture, depth, and smoky aroma of original.
Ingredients
- 1 Cup Soya Chunks
- 1/2 Cup Green Peas
- 1 Onion
- 1 Tomato
- Salt to Taste
- 1 tsp Red Chilli powder
- 1 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1 tsp Ginger Garlic Paste
- 1/2 Cup Curd
- 2 tbsp Oil
- 1 tbsp Butter/Ghee
- 4 Cloves
- 2" Long Cinnamon Stick
- 1 Nutmeg Mace
- Fistful of Coriander Leaves
Instructions
- Chop onion and tomatoes.
- Boil 1 cup water with little salt.
- Add soya chunks and allow them to become soft.
- Drain excess water and cool them under running water for 2 minutes.
- Add cooled soya chunks in a blender jar and blend them to make keema of them.
- Do not over turn the mixer grinder, just press whip or pulse button in the grinder.
- Heat oil and ghee in a pan, add cumin seeds and sauté them.
- Add cinnamon stick, cloves and nutmeg mace.
- Fry them for a while, add onions and fry them till they turn translucent.
- Add ginger garlic paste and saute till the raw smell goes off.
- Add tomatoes and fry till they turn mushy.
- Add turmeric powder, salt, red chilli powder and coriander powder.
- Combine all of them well.
- Cook them in low flame till the oil separates.
- Beat the curd and add to the curry.
- Once the curd start cooking and oil traces add keema made with soya.
- Add green peas and mix them well.
- Add a cup of water and let it cook well for 5 minutes.
- Keep stirring occasionally.
- Once the water starts boiling and the fat separates from the dish switch off the flame.
- Add a handful of freshly chopped coriander leaves.
- Serve soya keema with roti or chapati.
Notes
Before making keema let the soya chunks cools down completely.
Do not over turn the blender jar.
The soya chunks appear like minced only.