Soya Keema Recipe (With Soya Granules)

Soya Keema is a vegetarian dish made using soya granules or chunks, mimicking the texture and taste of minced meat (called keema in Hindi). It is a protein-rich, delicious dish popular in the food culture of North India. In my recipe, apart from soya granules, the key ingredients include onion, tomatoes, green chilies, whole and ground spices, green peas and more. Can be served with roti, naan, or rice, and makes for a wholesome meal.

About Soya Keema Recipe

This recipe of Soya Keema features soya granules, a form of textured vegetable protein made from defatted soya flour. Unlike soya chunks, these granules are smaller and have a fine, granular texture.

Easily available across India, soya granules are also known as Meal Maker, mock meat, soya nuggets, or nutri nuggets. They are commonly used as a meat substitute in various dishes, with Soya Keema being one of them.

This particular recipe is inspired by my mom’s version, which we’ve been preparing for years. It bears similarities to the Paneer Bhurji Gravy I shared earlier.

As the name implies, Soya Keema is essentially minced soya. The term ‘keema’ in Hindi refers to minced ingredients, traditionally associated with minced meat, while ‘soya’ denotes the granules used in this vegetarian alternative.

This Soya Keema recipe is not a dry preparation but includes a rich gravy or curry, making it perfect to pair with bread, pav (dinner rolls), roti or paratha.

To prepare, the soya granules need to be hydrated first, a quick step that doesn’t take much time. The dish then comes together by sautéing the base ingredients to create the flavorful curry.

I like to include green peas (matar), as they are traditionally used in keema recipes, and a bit of curd (yogurt) to enhance the gravy’s richness.

This recipe of Soya Keema also features common elements like onions, tomatoes, ginger-garlic paste, green chilies and aromatic ground spices. Fresh mint leaves are added for a zesty aroma and flavor.

This vegetarian keema is a favorite in our home, and I’m sure you’ll enjoy it just as much. If you’re a fan of recipes like this, be sure to try my healthier and flavorful Vegetable Keema recipe as well.

Step-by-Step Guide

How to make Soya Keema

Prepare Soya Granules

1. To prep and hydrate the soya granules, you can follow the method shown below or follow the package instructions.

Take 2 cups water, 1 pinch salt and ½ cup soy granules in a saucepan or pan. Mix well.

2. Place this pan on the stovetop. Heat this mixture for 3 to 4 minutes on medium to medium-high heat or until the water becomes hot or comes to a boil. 

3. Strain the soya granules in a colander or strainer and rinse with fresh water a few times. 

4. Squeeze the extra water completely from the soya mince with your palms or by pressing with a spoon. Removing any extra water is important so that the granules do not become soggy and loaded with water. Set aside. 

Alternative Method

You could also boil water. Add the soya granules and switch off heat. Cover and set aside to soak and hydrate for 20 to 30 minutes. Later drain the water, rinse and squeeze out the excess water from the granules. 

5. Also, whisk or beat 3 tablespoons curd (yogurt) with a small wired whisk or spoon in a small bowl.

Sauté Ingredients

6. Heat 3 tablespoons oil (or ghee) in a pan. Reduce heat to low and add the spices listed below. Let these spices crackle.

• 1 inch cinnamon
• 2 green cardamoms, lightly crushed 
• 2 cloves, lightly crushed 
• 5 to 6 black peppercorns, crushed lightly
• 1 tej patta (small to medium-sized)

7. Add ½ cup finely chopped onions.

8. Begin to sauté the onions on low to medium-low heat. 

9. Sauté the onions on low to medium-low heat until they turn golden. 

10. Add 1 teaspoon ginger-garlic paste and 1 teaspoon finely chopped green chilies.

11. Sauté for a few seconds or until the raw aroma of the ginger-garlic paste dissipates.

12. Add ½ cup chopped tomatoes (tightly packed).

13. Mix and begin to sauté, stirring the tomatoes often.

14. Sauté until the tomatoes soften and become pulpy. You will see the oil separating from the sides, when the tomatoes have cooked well and softened.

If the tomatoes start sticking, add some splashes of water. Stir and deglaze the pan and continue to cook until tomatoes become mushy and pulpy. 

15. Next, add the ground spice powders listed below and sauté on low heat for a minute.

• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder or ½ teaspoon red chili powder 
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ¼ teaspoon garam masala powder

16. After mixing and sautéing, you will see that the masala mixture becomes glossy and comes together.

Add Curd

17. Now, turn off the heat. You can place the pan on countertop. 

Add the 3 tablespoons of the whisked curd or yogurt. Once you add it, quickly begin to mix briskly so that it does not separate or split.

18. Mix thoroughly to get an even mixture.

19. Now, place the pan on low heat and sauté the curd masala mixture, stirring often, for 2 to 3 minutes or until the oil separates. 

Make Soya Keema

20. Next, add the prepared soya granules, ½ cup green peas, 2 tablespoons chopped mint leaves and salt according to taste.

21. Mix again and add 1 cup water. Stir to combine evenly.

For a dry or semi-dry consistency, add ½ to ⅔ cup water and simmer on low to medium-low heat.

Adding 1 cup of water will create a flavorful gravy just right for soaking up with bread or roti.

22. Cover the pan and simmer on medium-low heat for 10 to 12 minutes or until the peas are tender and softened. 

23. Check when the green peas are cooking and if the liquids dry up, add water as needed.

24. Lastly, add 2 to 3 tablespoons chopped coriander leaves and mix.

25. Serve Soya Keema hot or warm with lightly toasted bread, dinner rolls (Pav), roti, naan or rice. 

Garnish with ginger juliennes and a few mint sprigs/chopped mint leaves or chopped coriander leaves, if you prefer.

Expert Tips

1. Adding Soya: Ensure the soya granules are fresh and free from any stale or rancid smell.
2. Soya Granules Alternative: If you only have soya chunks, you can use them instead. After rinsing, soaking, and cooking, grind them into a coarse, minced texture.
3. Quality Curd & Tomatoes: Since curd is a key ingredient in the gravy, make sure to use fresh curd that is not overly sour. The same applies to tomatoes – choose ripe, red, fresh ones that are not excessively tangy.
4. Type of Curd or Yogurt: For best results, use full-fat curd or homemade curd made from whole milk. Low-fat or toned curd is more likely to separate during cooking.
5. Incorporating Curd: Before adding curd to the sautéed masala, always whisk or beat it well. Additionally, turn off the heat and place the pan on a countertop to slightly reduce the temperature. This helps prevent the curd from separating. Once added, quickly mix the curd to create a smooth, uniform mixture.
6. Spice Content: Adjust the spices to suit your taste by increasing or decreasing their quantities as needed.
7. Make Healthier Recipe: To make the keema healthier, you can include vegetables like cauliflower, bell peppers, broccoli, carrots, green beans or other favorites.
8. For Extra Umami & Flavor: Adding earthy mushrooms is another great option, as they provide a delicious umami flavor to the dish.

FAQs

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