Veg keema also known as Soya keema are granules made from soya protein. It is used to make curries, snacks and many Indian dishes. This recipe helps you make veg soya keema curry.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • ½ cup soya mince/ keema/ granules ((or soya chunks))
  • ½ cup cauliflower (, minced)
  • ½ cup tomatoes (, chopped)
  • ⅛ cup bell peppers ((green, yellow, red, any))
  • ⅛ cup green peas (, fresh or frozen)
  • ¼ to ½ cup onions (, finely chopped)
  • 1 green chili (, chopped finely)
  • 2 tbsp Oil
  • 1 tbsp ginger garlic paste (or 1/2 tbsp. ginger)
  • 1 tsp red chili powder
  • 1 tsp meat masala (or garam masala)
  • ¼ tsp amchur powder ((optional))
  • ⅛ tsp turmeric
  • ½ tsp kasuri methi
  • 2 tbsp Cashew paste (or melon seeds paste or 1/4 cup cream)
  • 1 bay leaf (or 1 sprig curry leaves)
  • ¼ tsp cumin seeds (or shahi jeera)
  • 3 to 4 green cardamoms
  • 4 cloves (or crushed black pepper corn)
  • 1 inch cinnamon stick

Method

  1. If you do not have soya keema, here is how to make it from soya chunks. Soak soya chunks in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and set aside. Pulse the chunks in a grinder to coarse keema or mince. Set aside.
  2. To use the store bought soya keema bring 3 cups of water to a boil. Add the mince and turn off the stove. Let soak well soft. Then discard the water and squeeze the mince well.
  3. Rinse it again 2 to 3 times in fresh cold water, squeezing off the absorbed water.

How to Make Soya Keema Curry

  1. Heat a heavy bottom pan with oil, add curry leaves or bay leaf, cumin, cardamoms, cloves and cinnamon stick. Sauté for a minute.
  2. Add onions, sprinkle salt and fry till golden.
  3. Next add ginger garlic paste and fry till the raw smell goes away
  4. Add tomatoes, salt and turmeric. fry till tomatoes turn fully mushy
  5. Next add red chili powder, fry for a min
  6. Add soya keema, green peas, cauliflower and capsicum and fry for 3 to 4 mins
  7. Pour little water to bring to a consistency.
  8. When it comes to a boil, add kasuri methi, amchur and garam masala.
  9. Add the nut paste or melon seeds paste. Cook till it comes to a desired consistency.
  10. Off the heat and serve soya keema with rice or paratha

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.