Soya Keema Matar Masala Recipe
Soya Keema Matar Masala is a delightful Indian dish made from soya chunks (or granules), green peas, and a blend of aromatic spices. This flavorful curry is not only packed with proteins but is also incredibly satisfying, making it a perfect choice for a wholesome, high-protein vegetarian meal. The recipe involves soaking soya chunks, blending them into a coarse keema texture, and then cooking them in a spiced gravy with green peas. This dish is best enjoyed with whole wheat parathas or a bowl of rice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Soy Chunks (Nuggets), soaked in hot water for 30 minutes | 1 cup |
| Onion, finely chopped | 1 |
| Green Chilies, finely chopped | 1 |
| Green Peas (Matar) | 1/4 cup |
| Sunflower Oil | 1 tablespoon |
| Ginger, finely chopped | 1 inch |
| Garlic, finely chopped | 4 cloves |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chili Powder (adjust to spice preference) | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Fresh Coriander (Dhania) Leaves, for garnish | 4 sprigs |
| Salt, to taste | As required |
| Sugar | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Instructions:
-
Soak and Prepare Soya Chunks:
- Begin by soaking the soya chunks (or granules) in hot water for about 30 minutes. Once softened, drain the water from the chunks, pressing them gently to remove any excess moisture.
- Using a mixer or food processor, pulse the soaked soya chunks once or twice to create a coarse keema-like texture. This step will give the soya granules the appearance and feel of minced meat, perfect for this recipe.
-
-
Blanch Green Peas:
- If you’re using fresh green peas, blanch them by boiling them in hot water until they are tender. Drain and set them aside.
-
Cook the Masala:
- Heat 1 tablespoon of sunflower oil in a wok or pan over medium heat.
- Add the finely chopped onions, ginger, garlic, and green chilies to the pan. Sauté the mixture for a few minutes until the onions turn soft and golden brown.
- Now, add the turmeric powder, red chili powder, coriander powder, garam masala powder, sugar, and salt. Stir the spices well and cook the mixture for about 15 seconds, allowing the flavors to meld together.
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Add Soya Granules:
- Add the prepared soya granules to the wok and mix them thoroughly with the spiced onion mixture. Let it cook for 10 minutes on low heat, allowing the soya to absorb the flavors from the spices and cook in its own juices. Stir occasionally to prevent the mixture from sticking to the pan.
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Final Adjustments:
- Taste the dish and adjust the salt and spice levels as needed. If you prefer a spicier version, feel free to add more red chili powder.
-
Garnish and Serve:
- Once the Soya Keema Matar Masala has cooked well, turn off the heat. Garnish the dish with fresh coriander leaves for a burst of color and freshness.
- Transfer to a serving bowl.
Serving Suggestions:
Serve the Soya Keema Matar Masala hot with Whole Wheat Lachha Paratha, Palak Tovve, or Palak Dal for a nutritious, complete meal. You can also pair it with Boondi Raita spiced with black salt for a refreshing side dish.
Enjoy this high-protein, flavorful dish that’s perfect for a hearty dinner, satisfying both your taste buds and your nutritional needs!
