Simple, practical, and full of everyday flavour, soya keema recipe | soybean keema | how to make soya chunks keema is a non-vegetarian north indian curry made with water, salt, and soya chunks in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: north indian
Ingredients
for cooking soya:
- 4 cup water
- 1 tsp salt
- 1 cup soya chunks
for curry:
- 1 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 inch cinnamon
- 5 cloves
- 2 pods cardamom
- 1 chilli (slit)
- 3 clove garlic (finely chopped)
- 1 onion (finely chopped)
- 1 tsp ginger paste
- ¼ tsp turmeric
- ¾ tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- 1 cup tomato pulp
- ¼ cup curd / yogurt (whisk)
- ½ tsp salt
- ¼ cup water
- 2 tbsp coriander (finely chopped)
Method
- in a large kadai heat 1 tbsp ghee and saute spices.
- further add 1 chilli, 3 clove garlic and saute to a golden brown.
- add in 1 onion followed by 1 tsp ginger paste and saute to a golden brown.
- keeping the flame on low add ¼ tsp turmeric, ¾ tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala. saute until the spices turn aromatic.
- furthermore, add 1 cup tomato pulp and stir well.
- cook until the oil is separated from the masala paste.
- keeping the flame on low add ¼ cup curd and stir well until the oil is separated.
- add in blended soya chunks, ½ tsp salt and saute for 5 minutes.
- now add ¼ cup water, cover and simmer for 10 minutes or until the soya is cooked well.
- finally, enjoy soya kheema with roti, garnished with 2 tbsp coriander leaves.
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.
