SOYA KHEEMA MASALA

 Kheema matar is one of the fine delicacy which is prepared all over india. But it is made with either minced lamb or minced chicken. This version is for all the vegetarian friends. Keema means minced meat. Soya being healthy you must have it specially if you don’t have non veg. A delicious alternative to the very popular, Mutton Keema, this dish is wholesome and nutritious. The texture of the cooked soya granules in spices and masala imitates the texture of minced meat.  It is a simple and easy recipe that is beginner friendly too. It is also known as Veg Keema. The Veg Keema or Vegetable Keema is an easy, vegetarian, vegan, hassle-free and high on nutrition dish. With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya Keema is a high-protein and healthy side dish.  Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. There are a number of variations that can be made on this simple recipe, depending on the taste preferences and availability of ingredients. This VEG KEEMA with soya granules is really amazing in taste and you can easily make it at your home with the easily available ingredients at your home. Keema is a popular dish in our home and among friends and is a much requested dish. My daughter love keema a lot and always go for the keema dishes at the most iconic Parsi Cafes and restaurants in Mumbai and Pune. Like keema-pav, which is spiced minced meat and peas served with Indian buns or pav. 

This Veg Keema is a semi-dry dish and pairs really well with chapati, phulka, Indian pav buns, Naan, paratha or even your regular bread accompanied with a Vegetable Salad or Raita. It can also be a side dish to a dal-rice combination. You can add your choice of vegetables while preparing it. I am sure, it will taste just as fantastic with other veggies too. Soya keema is a vegetarian main course dish. Enjoy this healthy dish with naans or any other Indian bread. It works good as a breakfast, brunch or tiffin option. Its very filling and perfect to scoop up with butter toasted bread. This is perfect for parties. You can make the keema ahead of time. When guests arrive, just toast the bread and serve. Its sure a crowd pleaser. There are multiple ways to cook keema. For instance, it can be made into a dry or semi-dry vegetable dish like this Veg Keema or Vegetable Keema, used as filling for snacks like samosa/sandwiches/rolls or breads like naan/paratha, grilled on skewers as kababs, made into koftas for a thick gravy, turned into patties and used in burgers, etc. Do try out the recipe without fail and let me know your feedback in comment section. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.

INGREDIENTS:

1.5 tablespoon Oil

1 tablespoon Ghee

1 cup Soya Granules 

2 Medium Onions , finely chopped

1 Large Tomato, finely chopped

2-3 slit Green Chillies

1 teaspoon Ginger-Garlic Paste

½ Cup Frozen / Fresh Green Peas ( optional ) ( see notes )

1 teaspoon Red Chilli Powder 

1 teaspoon Kashmiri Red Chilli Powder

1 teaspoon Coriander Powder

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder 

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

2-3 tablespoon Mint Leaves, finely chopped ( optional ) 

Coriander Leaves, finely chopped

Few Fresh Curry Leaves ( optional )

1 tablespoon Lemon Juice 

Salt as needed

Water as needed

Whole Spices :

2- 3 Cloves

2 Green Cardamom 

1 Black Cardamom

8-10 Black Peppercorns 

2 Dry Bay Leaf

1 Cinnamon Stick

METHOD :

STEP 1 - First soak 1 cup soya granules in enough water and 1 teaspoon salt for 5-10 minutes until they are soft.

STEP 2 - Squeeze and drain all the excess water from the soya granules. Keep this aside.

STEP 3 - In a pan, heat oil and ghee. 

STEP 4 - Add mustard and cumin seeds and let them crackle.

STEP 5 - Then add the whole spices - cloves, bay leaf, cinnamon stick, cardamom, black cardamom and black peppercorns and roast them for 30 seconds or until fragrant.

STEP 6 - As they splutter, add finely chopped onions and a few fresh curry leaves. ( I don't have so skipped )

STEP 7 - Add ginger-garlic paste and mix well. Roast on low flame until onions turns translucent and there is no raw smell.

STEP 8 - Add turmeric powder, red chilli powder, coriander powder, kashmiri chilli powder and give it a nice mix.

STEP 9 - Now add chopped tomatoes, slit green chillies, mix well and cook on low flame until the tomatoes tum mushy and soft and the spice powders are cooked well. Add 2-3 tablespoon water if the masala sticks to the bottom. ( see notes )

STEP 10 - Keep cooking on low flame until the oil starts to ooze out.

STEP 11 - Now add the prepared soya keema, mix it well.

STEP 12 - Add water as needed.

STEP 13 - Add salt and garam masala and mix well.

STEP 14 - Cover it and cook on low flame for 8-10 mins until the soya keema is soft, well cooked with the masala & spice powders.

STEP 15 - Continue to cook on low flame until it is thick and water will be absorbed by the keema. Adjust the consistency of keema according to your liking.

STEP 16 - Finish with a generous sprinkling of coriander leaves, mint leaves and lime juice.

STEP 17 - Remove from heat and ready to serve.

Transfer to a serving dish and serve hot with roti, phulka or pair it with steamed rice for a wholesome meal and enjoy.

NOTES : * From large soya chunks to small ones to soya granules, any soya product can be used to make the soya keema.

* Technically Soya granules are cooked in water until it is soft for any soya-based recipe however for making soya keema, we will soak it in water for 5-10 minutes.

# If you don't have soya granules, not to be worried. Soak soya chunks for 20-25 minutes in hot water and then blend them in a mixer jar.

* It is important to remove & strain all the water from the soaked soya granules before it is made into keema.

* Adjust spices as per preference.

* You can use yogurt/ curd if you want to make it more rich and creamy.

* For a variation you can add fresh / frozen green peas to this recipe.

 * If you want to add green peas, then add after "STEP 8" and add mix well. Cook for 2 minutes.

* Adjust the consistency of the masala by adding water as needed. It tastes best as a semi- thick gravy.

* Also you can add mixed minced vegetables to this recipe which enhance the taste as well as quantity.

 * While the vegetables can be of your choice and liking, but you have to include veggies which do not become a mushy and soft after cooking.

 * Vegetables like bell peppers, french beans, carrots, green peas work perfectly in the recipe.

Watch the video for step by step recipe 👇👇