Soya Keema Curry | Soya Keema Recipe | How to make Veg Soya Keema Recipe | Startup Cooking

 SOYA KEEMA CURRY | SOYA KEEMA RECIPE | HOW TO MAKE VEG SOYA KEEMA RECIPE | STARTUP COOKING

Soya Keema Curry - is a very famous North Indian side dish that tastes great with chapathi, roti, naan, rice and pav. This recipe is easy to make and made under 40 minutes. Soya keema recipe is prepared using soya chunks, onion, tomatoes, ginger garlic paste and lots of spices. You can also use soya granules instead of soya chunks for ease of cooking.

check other side dishes for chapathi:

• Dal Makhani

• Dal tadka recipe

• Palak paneer recipe

• Matar mushroom masala

• Mushroom pepper fry

Soya keema is a simple Indian curry, which is very flavorful and a great option of eating healthy food and an excellent replacement for meat based proteins. Soya is also called as Vegetable  texture protein and it is available in various forms like graules or chunks. Keema is traditionally made of minced mutton or lamb, a very popular Mughlai dish. Here we are replacing mutton with soya chunks.

Soya chunks also called as meal maker or soy meat or soy protein or soy nuggets, which is simply a defatted soy flour product, a by-product of extracting soybean oil. Soybeans are a high source of proteins and polyunsaturated fats and also it contains legumes that provide provide ample amount of omega-3 fatty acids. 

Serve this soya keema curry to your family and friends, lunch, dinner, buffet or potluck. Follow my step by step photo recipe to prepare Veg Soya Keema Curry. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

For more Soya Chunks Recipes

• SOYA CHUNKS PULAO
• SOYA CHUNKS MANCHURIAN

RECIPE FOR SOYA KEEMA CURRY

Coarse       : Lunch / Dinner

Cuisine      : North Indian

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 35 min

Total Time  : 40 min

INGREDIENTS

• 200 g soya chunks

• water for cooking

• 2 tbsp ghee

• 1 tbsp oil

• 1 tsp cumin seeds

• 2 bay leaf

• 2 inch cinnamon stick

• 1 star anise

• 2 green cardamom

• 5 cloves

• 7 black pepper corn

• 2 large onion - finely chopped

• 1 tbsp ginger garlic paste

• 2 green chili - chopped

• 2 large tomato - chopped

• 1/4 tsp turmeric powder

• 1 tbsp red chilli powder

• 1 tbsp coriander powder

• 1 tsp cumin powder

• 2.5 cup hot water

• salt to taste

• 2 green chilli - slitted

• 1 inch ginger - sliced

• 1 tsp kasoori methi

• 1 tsp Garam Masala powder

• 1 tbsp coriander leaves - chopped

PROCEDURE

• bring water to boil in a sauce pot

• add soya chunks

• cook the soya chunks for 2 minutes

• switch off the flame and drain the water

• squeeze the soya chunks to remove the excess water

• add the soya chunks in to mixer grinder

• grind to a fine powder or like granules

• heat ghee and oil in a pan

• temper with cloves, cinnamon stick, cumin seeds, bay leaf, star anise, pepper corn and green cardamom

• saute for few seconds until aromatic

• add finely chopped onion

• saute well and cook until it turns transparent and golden brown in color

• add ginger garlic paste and chopped green chili

• saute well until the raw smell goes

• add chopped tomatoes

• mix well and cook until the oil separates from the masala

• add turmeric powder, red chilli powder, coriander powder and cumin powder

• mix well

• add ground soya chunks granules and mix well with the masala

• add hot water and salt

• mix well

• cover and cook in low medium flame until the oil separates from the curry (this process takes 20 minutes to cook)

• keep adding hot water as and when required to avoid from burning and adjust the consistency to make a slight gravy

• add green chilli, kasoori methi, Garam Masala and ginger

• mix well and cook for 2 minutes in low medium flame

• garnish with coriander leaves

• Soya Keema ready to serve with pan, Chapathi, roti or naan

• taste delicious 😋 

NOTES

1. adjust spice level according to your taste
2. keep adding hot water with intervals, soya chunks absorbs more water
3. cook the curry only on low medium flame to avoid burning

Soya Keema Curry with Step by Step 

Photo Recipe

Bring water to boil in a sauce pot

add soya chunks and cook for 2 minutes

drain the water and squeeze the soya chunks in hands

add in mixer grinder

grind to a fine powder like granules

heat ghee and oil in a pan

temper with cloves, cinnamon stick, pepper corn, cardamom pods, bay leaf, cumin seeds and bay leaf, saute for few seconds

add finely chopped onion, saute well until it turns translucent

add ginger garlic paste and chopped green chili

saute well until the raw smell goes

add chopped tomatoes

saute and cook well until the oil separates from the masala

add turmeric powder, red chili powder, coriander powder

 and cumin powder

mix well

add ground soya granules

mix well with the masala

add hot water and salt

mix well

cover and cook in low medium flame and stir at intervals, until the oil floats on top of the curry

add green chilli, ginger, kasoori methi and Garam Masala

mix well

cover and cook for another 2 minutes in low medium flame

soya keema curry ready

garnish with chopped coriander leaves

mix well and serve hot with Chapathi, roti, naan or rice

Taste delicious

VEG SOYA KEEMA CURRY