Soya bean Keema; Vegetarian's Delight
Image Credit: soya keema masala/

Famous in North India, soybean keema is a side dish that goes best with chapatis or parathas. This meal comes together quickly—less than 35 minutes. Using soya chunks, onions, ginger-garlic paste, peas, and a medley of spices, this wonderful meal is made. For simplicity of cooking, soy granules can be used in place of pieces. They are also known as soybeans and are incredibly nutritious. In addition to being a great source of protein that aids in keeping good skin, hair, and bones, soy consumption lowers the risk of breast cancer in women. People who are concerned about their health can try this delicious meal because it is filled with nutritious ingredients.


1. 2 cup soya chunks

2. 2 large tomato

3. 2 tablespoon garlic paste

4. salt as required

5. 1 teaspoon cumin powder

6. 1 teaspoon garam masala powder

7. 1 bay leaf

8. 1 handful of coriander leaves

9. 1 large onion

10. 2 tablespoon ginger paste

11. 1 cup peas

12. 1 tablespoon red chilli powder

13. 1 teaspoon coriander powder

14. 1 tablespoon kasoori methi powder

15. 1 cinnamon stick

16. 5 tablespoon vegetable oil

soya keema/

1. Put some oil in a pan and place it over a medium heat source. Add a bay leaf and a cinnamon stick to the heating oil. Cook them in a little bit of dark colour.

2. Now stir in the onion purée and simmer until golden. Once added, simmer the ginger-garlic paste for 2–3 minutes. After that, add tomato puree and cook for an additional two to three minutes.

3. Add salt, cumin, coriander, kasuri methi, garam masala, and Kashmiri red chilli powder. On low heat, thoroughly combine everything.

4. Use a grinder to granulate the soya chunks while the spices are cooking. Make sure not to crush the chunks too much or they will turn into powder, which is what we don't want. In the pan, combine everything before adding the granules.

5. Insert green peas (optional step). After stirring for a bit, turn off the heat and add the coriander leaves as a garnish. Serve hot alongside parathas or chapatis.