Soya Keema Matar Masala Recipe
Soya Keema Matar Masala is a delicious vegetarian twist on the traditional keema, made with soya granules instead of meat, combined with the freshness of green peas. This quick and easy recipe offers a flavorful dish that’s rich in protein, making it a perfect choice for a wholesome dinner. The secret to this dish lies in the preparation of the soya granules, which are soaked, pulsed to create a coarse texture resembling keema, and then cooked with a blend of aromatic Indian spices. Whether you’re vegetarian or just looking for a nutritious alternative to meat, this Soya Keema Matar Masala is sure to be a hit at your table.
Cuisine: Indian
Course: Dinner
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Soy Chunks (Nuggets) | 1 cup, soaked in hot water for 30 minutes |
| Onion | 1, finely chopped |
| Green Chillies | 1, finely chopped |
| Green peas (Matar) | 1/4 cup |
| Oil | 1 tablespoon |
| Ginger | 1 inch, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/2 tablespoon, adjust as per spice preference |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 4 sprigs, for garnish |
| Salt | To taste |
| Sugar | 1 teaspoon |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Instructions
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Soak the Soya Granules: Start by soaking the soya chunks (or granules) in hot water for about 30 minutes. Once they have softened, drain the water and squeeze out any excess moisture from the soya granules. Then, pulse them in a mixer grinder once or twice to achieve a coarse texture, similar to minced meat (keema).
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Blanch the Green Peas: If you’re using fresh green peas, blanch them by boiling in hot water until they become tender. Drain the peas and set them aside.
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Prepare the Masala: Heat a tablespoon of oil in a wok or pan over medium heat. Add the finely chopped onions, ginger, garlic, and green chilies. Sauté them until the onions become soft and translucent, releasing their aroma.
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Spices and Seasoning: Add the turmeric powder, red chili powder, coriander powder, garam masala, sugar, and salt to the sautéed onions. Mix well and cook for another 15 seconds, allowing the spices to blend and infuse their flavors.
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Cook the Soya Keema: Now, add the pulsed soya granules into the wok, stirring them into the masala mixture. Let the soya granules simmer in the spices and cook for about 10 minutes, allowing the flavors to meld together. Keep stirring occasionally to prevent sticking and ensure even cooking. Taste and adjust the salt and spices as needed.
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Final Touches: Once the soya keema is cooked, turn off the heat. Garnish the dish with freshly chopped coriander leaves for added freshness and color.
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Serve: Transfer the Soya Keema Matar Masala to a serving bowl and serve it hot. This dish pairs wonderfully with Whole Wheat Lachha Paratha, Palak Tovve or Palak Dal, and a side of Boondi Raita spiced with black salt for the perfect meal.
Serving Suggestions
For a complete and balanced meal, serve Soya Keema Matar Masala with Whole Wheat Lachha Paratha or any Indian flatbread of your choice. Pair it with Palak Tovve or a simple Palak Dal for added nutrition, and top it off with a bowl of Boondi Raita spiced with black salt to complement the flavors. This meal is perfect for a family dinner or a special occasion where you want to serve something both healthy and delicious.
This Soya Keema Matar Masala is an ideal vegetarian alternative to meat-based keema, offering the same hearty, savory flavors, but with the added benefit of being high in protein. Whether you’re a vegetarian or simply exploring plant-based options, this recipe is a nutritious and tasty addition to your dinner menu.
