Soya Keema Masala

Soya Keema Masala is a vegetarian dish made with textured vegetable protein (TVP) or soy granules cooked in a spicy and aromatic masala gravy. It's a flavorful and protein-rich alternative to traditional meat-based keema dishes. The soy granules or TVP are cooked with onions, tomatoes, ginger, garlic, and a blend of spices like cumin, coriander, turmeric, and garam masala, creating a delicious and hearty meal. It can be served with rice, roti, or as a filling for sandwiches or wraps.

Table of Contents

Soya Keema Masala

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About Soya Keema Masala

Ingredients

Instructions

Tips

Video

Ingredients:

Basic recipe for Soya Keema Masala:

• 1 cup - soy granules or textured vegetable protein (TVP)

• 2 tablespoons - oil

• 1 onion - finely chopped

• 2 tomatoes - finely chopped

• 2 teaspoons - ginger-garlic paste

• 1 nos. - green chili, finely chopped (optional)

• 1 teaspoon - cumin seeds

• 1 teaspoon - coriander powder

• 1/2 teaspoon - turmeric powder

• 1 teaspoon - garam masala

• Salt to taste

Fresh coriander leaves for garnish

Instructions:

• Prepare the soy granules: Place the soy granules in a bowl and cover them with hot water. Let them soak for about 10-15 minutes, then drain and squeeze out excess water. Set aside.

• Cooking the base: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then add chopped onions and sauté until they turn golden brown.

• Adding spices: Add ginger-garlic paste and chopped green chili (if using). Sauté for a minute until the raw smell disappears. Then add chopped tomatoes and cook until they turn mushy.

• Seasoning: Add coriander powder, turmeric powder, garam masala, and salt to the mixture. Mix well and cook for another 2-3 minutes until the spices are well combined.

• Cooking the keema: Add the drained soy granules to the pan and mix well with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the soy granules are well coated with the masala and heated through.

• Finishing touches: Garnish with fresh coriander leaves and serve hot with rice, roti, or bread.

• Enjoy your flavorful and protein-rich Soya Keema Masala!

Tips

Here are some tips to enhance your Soya Keema Masala:

• Properly rehydrate soy granules: Make sure to soak the soy granules in hot water for the specified time and then drain them well. Squeezing out excess water ensures they absorb the flavors of the spices and sauce better.

• Use a variety of spices: Experiment with different spices like cinnamon, cardamom, cloves, and bay leaves to add depth of flavor to your masala.

• Adjust spice levels: Depending on your preference, you can adjust the amount of green chili or chili powder to control the heat level of the dish.

• Add vegetables: Enhance the nutritional value and texture of the dish by adding finely chopped vegetables like carrots, peas, bell peppers, or spinach along with the onions and tomatoes.

• Include fresh herbs: Garnish with freshly chopped coriander leaves or mint leaves just before serving to add a burst of freshness to the dish.

• Let it simmer: Allow the keema to simmer for a few extra minutes after adding the soy granules to let the flavors meld together and develop a richer taste.

• Finish with a squeeze of lemon: A squeeze of fresh lemon juice just before serving can brighten up the flavors of the dish and add a tangy twist.

• Serve with accompaniments: Pair Soya Keema Masala with your favorite sides like rice, roti, naan, or bread to make a complete and satisfying meal.

• Following these tips, you can elevate the taste and texture of your Soya Keema Masala for a delicious and wholesome dining experience.

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