Soya Keema Recipe: Here's How To Make This Protein-Packed Iconically Indian Dish At Home

Soya Keema Recipe

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:

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.

For more such stories, stay tuned to HerZindagi.

Image credit: Shutterstock