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 I’ve been preparing for years. It is an Irani style dish, part of the café culture where classics like Bun Maska and Irani Chai are also served. It bears similarities to the Paneer Bhurji Gravy I had 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.
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
- Adding Soya: Ensure the soya granules are fresh and free from any stale or rancid smell.
- Soya Granules Alternative: If you only have soya chunks, you can use them instead. After rinsing, soaking in hot water, or cooking, process them in a mixer or food processor to get a coarse, minced texture.
- 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.
- 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.
- 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.
- Spice Content: Adjust the spices to suit your taste by increasing or decreasing their quantities as needed.
- Make Healthier Recipe: To make the keema healthier, you can include vegetables like cauliflower, bell peppers, broccoli, carrots, green beans or other favorites.
- For Extra Umami & Flavor: Adding earthy mushrooms is another great option, as they provide a delicious umami flavor to the dish.
FAQs
Can I use soya chunks instead of granules?
Yes, of course. Simply soak them in hot water for about 30 minutes, squeeze out the excess moisture, and pulse them in a food processor to achieve a minced texture similar to granules.
What can I use as a substitute for curd (yogurt) in the recipe?
If you don’t want to use curd, you can substitute it with a splash of coconut milk or cashew cream for a creamy texture, or simply omit it for a lighter version.
Can I make this recipe without green peas?
Yes, green peas are optional and can be omitted. However, they add a pop of color and flavor, mimicking traditional keema recipes.
Can I prepare Soya Keema in advance?
Yes, Soya Keema can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 day. Reheat it on the stovetop or in a microwave before serving.
What are the best accompaniments for Soya Keema?
Soya Keema pairs well with pav (dinner rolls), bread, roti, paratha or even steamed rice. If made dry then it can also be used as a filling for sandwiches or wraps.
More Soya Based Recipes To Make
Step by Step Photo Guide Above
Soya Keema Recipe
Ingredients
Preparing Soya Granules
- ½ cup or (40 grams) soy granules – can use soy chunks instead, refer to point 3 in Notes section below.
- 2 cups water
- 1 pinch salt
Making Gravy
- 3 tablespoons oil or ghee
- 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
- ½ cup onions – finely chopped
- 1 teaspoon ginger garlic paste – crush ½ inch ginger and 3 to 4 small to medium garlic cloves in mortar
- ½ cup tomatoes – chopped, tightly packed
- 1 teaspoon green chillies – finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder or ½ teaspoon red chilli powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- 3 tablespoons curd (yogurt) – whisked till smooth
- ½ cup green peas – fresh or frozen
- 2 tablespoons mint leaves – chopped
- salt as required
- 1 cup water or add as needed
- 2 to 3 tablespoons coriander leaves – chopped
For Garnish
- 1 teaspoon ginger – julienned
- few mint sprigs or chopped coriander leaves – optional
Instructions
Preparing Soya Granules
- Take 2 cups water and the soya granules in a pan.
- Heat for 3 to 4 minutes on medium to medium-high heat until water becomes hot or comes to a boil.
- Strain in a colander or strainer and rinse with fresh water.
- Squeeze the extra water from the soya mince with your palms or by pressing with a spoon. Set the hydrated soya granules aside.
- An alternative method is boil water first. Add the soya granules and turn off heat. Cover pan with lid and set aside the soya granules to soak in the hot water for 20 to 30 minutes. Later drain the water, rinse and squeeze or press the soya granules to release excess water.
- Whisk the curd in a bowl and set aside.
Making Soya Keema
- Heat oil. Reduce flame to a low and add the spices – cinnamon, tej patta and green cardamoms, cloves, black peppercorns (crushed lightly).Let these spices crackle.
- Add finely chopped onions and sauté until golden on low to medium-low heat.
- Add ginger-garlic paste and sauté for a few seconds or until the raw aroma of the ginger and garlic dissipates.
- Add the chopped tomatoes, green chillies and sauté until the tomatoes soften. If the tomatoes start sticking to the pan, add some splashes of water. Stir and mix to deglaze the pan. Continue to cook until the tomatoes become mushy.
- Next add the ground spices – turmeric powder, kashmiri red chilli powder, cumin powder, coriander powder and garam masala powder.
- Sauté on low heat for a minute. You will see that the masala mixture becomes glossy and forms into one mass.
- Turn off the heat. Now you can place the pan on the countertop.
- Add whisked curd and quickly begin to mix it briskly so that it does not separate or split.Mix very well.
- Place the pan on a low heat and sauté the curd masala mixture stirring often for 2 to 3 minutes or until the fat separates.
- Add the hydrated soya granules, green peas, mint leaves and salt. Mix well and add water. Stir to combine evenly.
- Cover pan and simmer for 10 to 12 minutes on medium-low heat until peas are tender and softened.
- For a dry or semi-dry consistency, add 1 cup water and simmer on low to medium-low heat. Check when the green peas are cooking and if water dries up, add water as needed.
- Garnish with ginger julienne, coriander leaves or mint leaves.
- Serve with lightly toasted bread, dinner rolls, roti, naan or rice.
Dassana’s Notes
- Since curd (yogurt) is one of the important gravy ingredients, ensure to use fresh curd that is not too sour. The same goes with tomatoes. Include the ones which are ripe, red, fresh and not very tangy.
- The soya granules must be fresh and not stale or rancid.
- You could also use chunks if that is what you have on hand. After rinsing, soaking in hot water or cooking them, process or crush in a mixer or food processor to get a coarse granular mince like texture.
- Note that 1 cup water of creates a gravy consistency which tastes delicious. For a dry to semi-dry version add ½ to ⅔ cup water.
- Adjust the ground spice powders by adding less or more of them according to your taste preferences.
- To make the keema more healthy, you could add veggies like cauliflower, bell peppers, broccoli, carrots, green beans etc.
- Earthy mushrooms can also be included in the dish for a nice umami flavor and taste.
- Always whisk or beat the curd before adding to the sautéed masala ingredients. Additionally turn off the heat and place pan on the countertop. This lowers the temperature slightly resulting in the curd not splitting or separating. Moreover as soon as you add the curd, you have to mix it quickly, so that you get an even homogenous mixture.
- Use full-fat curd or homemade curd made from whole milk. Low fat and toned curd may separate and split.
Came out well but to make it look browner and fattier I had to make the following adjustments.
I fried about 2 tablespoons in oil and added one teaspoon of soy sauce, I also added about half a cup of mushrooms browned separately.
Thanks for sharing your variations and feedback. Browning the soy granules in oil and adding soy sauce for color and flavor sounds like a good idea.
The mushrooms must have added a nice texture and richness too. Glad to know the recipe worked well for you.
I once made this version of the keema for one of my non-vegetarian friends. Since then, she’s been a fan and simply loves this dish.
That’s wonderful. Soya keema really is a great vegetarian alternative, and I’m so glad your friend enjoyed it so much.
The house was filled with aroma from the finger garlic, green chilli, onions, tomatoes and spices. Made it today. I did not make it dry but gravy type to have with chapathi. Thank you.
Thank you for the lovely feedback. I am glad the aroma and flavors came through well. Making it with gravy for chapathi sounds perfect. Happy you enjoyed it!
I made the curry and it was amazing. We like spicy food so increased the chillies. Thanks for the recipe.
So glad to hear you liked the curry. Increasing the chillies for that extra spice kick sounds perfect. Thanks so much for giving the recipe a try and sharing your feedback.
I am trying vegetarian cuisine a lot these days and this is one of the recipe I liked a lot.
Thank you and glad to know.
Nice Recipe.
Glad you liked the recipe and thanks.
Nice recipe. Was wondering if instead of curd I can add coconut cream and how much?
Thanks. Yes you could easily add coconut cream. Follow the same method as that of adding curd or yogurt. However make a note that the keema curry will take on the flavors of coconut and will taste delicious.
Amazing recipe.
Thank you.