Soya Keema Recipe Recipe

Cooking Directions

• STEP 1.Start by soaking the textured soy protein granules in hot water for 10 minutes.
• STEP 2.Drain the water and squeeze out any excess moisture from the soy granules.
• STEP 3.Heat oil in a pan and add cumin seeds, followed by chopped onions. Saute until the onions turn golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute until the raw smell disappears.
• STEP 5.Next, add chopped tomatoes and cook until they become soft and mushy.
• STEP 6.Now, add the soaked and squeezed soy granules to the pan and mix well with the onion-tomato mixture.
• STEP 7.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix everything together.
• STEP 8.Cover the pan and let the soya keema cook on low heat for about 10-15 minutes, stirring occasionally.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or roti.
• STEP 10.For storage, let the soya keema cool down completely and transfer it to an airtight container. It can be refrigerated for up to 3 days.
• STEP 11.To reheat, simply heat it in a pan or microwave until warmed through.
• STEP 12.Soya keema can be served as a main course with rice or roti, or used as a filling for sandwiches or wraps.

Cooking Tips

• Make sure to squeeze out the excess moisture from the soaked soy granules to prevent the dish from becoming watery.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• You can add vegetables like peas, carrots, or bell peppers to the soya keema for added texture and flavor.
• For a smoky flavor, you can also add a pinch of kasuri methi (dried fenugreek leaves) while cooking the dish.

Storage and Serving

• Store the cooled soya keema in an airtight container in the refrigerator for up to 3 days.
• Serve hot with rice or roti as a main course.
• Use it as a filling for sandwiches or wraps for a delicious and protein-packed meal.