Have you ever wondered how to transform a simple ingredient like soya granules into a hearty and tasty dish? Soya Keema is a versatile, protein-rich dish that can be enjoyed in numerous ways. Here’s a step-by-step guide to making soya keema at home, ensuring a satisfying and delicious meal for you and your family. This easy Soya Keema recipe is Chef Archana Hebbar.
Soya Keema is a delicious and nutritious vegetarian alternative to traditional keema, made from textured soy protein that mimics the texture of minced meat. It's a versatile dish that can be used in a variety of recipes, from spicy curries to savoury stuffing. Soya Keema is typically served with hot, fluffy naan or steamed rice. It is a favourite in many households for its rich protein content and ability to absorb flavours. Here’s how to make Soya Keema at home:
1. In a large pot, bring 4 cups of water to a boil with a little salt. Add 1 cup of soya chunks and boil for 10 minutes.
2. Drain the water from the soya and transfer the soya chunks to a bowl of cold water. After resting, squeeze out the excess water from the soya chunks. Place the squeezed soya chunks in a blender and pulse until you achieve a coarse texture. Set the blended soya aside.
3. In a large pan, heat ghee/oil over medium heat. Add cumin seeds, cinnamon sticks, cloves, and cardamom pods. Mix for a few seconds until the spices release their aroma.
4. Add the slit green chilli and minced cloves of finely chopped garlic to the pan. Mix until the garlic turns golden brown. Then add finely chopped onion to the pan and cook until it turns golden brown.
5. Then add ginger paste and continue to cook until the raw smell of the ginger disappears and the mixture is well blended.
6. Now reduce the flame to low. Add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder. Stir the spices well until they become aromatic.
7. Add 1 cup of tomato pulp to the pan. To make the tomato pulp, blend 3 ripe tomatoes into a smooth paste without adding any water. Stir the tomato pulp into the masala mixture and cook until the oil starts to separate from the masala paste.
8. Lower the flame and add yoghurt. Mix well and cook until the oil separates from the curd and the masala is well combined.
9. Now add the blended soya chunks to the pan, along with some salt. Mix everything well to combine and sauté for 5 minutes.
10. Pour in little water and stir to mix. Cover the pan and let it simmer for 10 minutes, or until the soya is well-cooked and the flavours have melded together.
11. Garnish with Soya Keema with fresh coriander leaves and serve hot with roti or rice.
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Here's how to make healthy and delicious Soya Keema at home
First boil 4 cups of water with salt and cook 1 cup soya chunks for 10 minutes. Drain, rinse with cold water, then squeeze out excess, and blend to a coarse texture. Once done, set aside.
Heat ghee/oil in a pan, add cumin seeds, cinnamon, cloves, and cardamom. Add slit green chillies and chopped garlic. Stir until they are golden, then add chopped onion and cook until golden brown.
Stir in ginger paste and cook until fragrant. Now add turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder. Cook for a few minutes.
Add 1 cup tomato pulp and cook until oil separates. Now add in yoghurt and cook until oil separates again.
Now add the blended soya chunks, and salt, and let it cook for 5 minutes.
Pour in a little water, cover, and simmer for 10 minutes and turn off the heat.
Garnish with coriander leaves and serve with roti or rice.
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