Soya keema as the name suggests, is made of minced soya chunks. Cook it the same way you cook Mutton or Chicken Keema. And the result will be finger-licking good.
I am not much of a lover of Soya chunks/granules but when I cook it, I make sure that it is spicy and delicious in every morsel.
So, here is my deliciously Spicy Soya Keema Matar recipe. Though this dish goes well with any Indian flatbread, you can also serve it with Indian Pav and some chopped onions on the side.
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- 1 Cup Soya granules, soak in warm water for 30mins and then drain the excess water
- A handful of soya chunks, soaked in warm water and then drained
- 1 Cup Green peas
- 2 Onion, medium size, finely chopped
- 2 Tomatoes, finely chopped
- 10 Garlic cloves, crushed
- 1 Inch ginger, crushed
- 4 Green chilies, (should be hot) crushed
- 2 Bay leaves
- 4-5 Dry red chilies
- 1 Cinnamon stick
- 1 Black cardamom
- 2 Tbsp coriander leaves, chopped
- 2-3 Green cardamoms
- 4 Cloves
- 1 Tsp cumin seeds
- 1 Tsp Kasuri Methi
- 1 Tbsp coriander powder
- 1Tsp garam masala
- 1 Tsp red chili powder
- 1 Tsp turmeric powder
- 1 Tsp Meat masala
- Salt as required
- 3-4 Tbsp Mustard oil
Let’s Learn Step By Step Recipe With Pictures For Spicy Soya Keema Matar
Step 1- Heat oil in a deep pot/kadhai, once the oil is smoking hot, turn the flame to low and let it come to normal. Now, splutter cumin seeds and add all the whole spices for 1minute on low flame
Add Kasuri methi, crushed ginger-garlic, and green chilies. Sauté until aromatic
Step 2- Turn the flame to medium. Now add the chopped onions and fry until they turns translucent and soft.
Step 3- Add the chopped tomatoes and cook until they are mushy
Take all the dry spices in a bowl and mix 2tbsp of water. Pour the masala mixture into the pot and keep stirring for 2mins or until the masala starts leaving oil from the sides
Step 4- Add the green peas and give a mix to the masala. Cover the pot and cook for another 5mins until the peas are soft
Step 5- Now add the soya granules and chunks to the masala. Mix well and keep cooking for 8-10mins on medium-low flame
Keep on adding a little warm water in between. Once you get the desired result, add the meat masala and garish with coriander leaves. Gently mix and cover the pot
Let it rest for 5-6mins before serving. Add a teaspoon of ghee while serving. Serve with any Indian flatbread and enjoy.
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