Veg Soya Keema is a delicious, protein-rich vegetarian take on classic keema. It’s perfect for families who prefer veg meals but love the hearty taste and texture of keema. Serve it hot with chapati, tandoori roti, or layered laccha paratha for a wholesome lunch or dinner.
Ingredients – Veg Soya Keema
- 1 cup soya chunks (soya vadi)
- 1/2 cup plain yogurt (curd)
- 1 tsp salt (or to taste)
- 2 tsp meat masala (or curry powder/garam masala mix)
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp ginger-garlic paste
- 3 tbsp ghee (or oil)
- 1/2 tsp cumin seeds
- Whole spices: 1-inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves, 1 star anise
- Pinch of asafoetida (hing) – optional
- 1/2 cup green peas
- 3 medium onions, finely chopped
- 2 tomatoes, pureed or finely chopped
- 4 green chilies, slit (adjust to taste)
- 2-inch ginger, julienned (some for garnish)
- 6–8 garlic cloves
- 1 tsp red chili powder
- Fresh coriander (cilantro) to garnish
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 3
How to Make Veg Soya Keema (Step-by-Step)
- Prep the soya: Soak soya chunks in hot water for 10 minutes. Squeeze out excess water and pulse in a blender to a coarse, keema-like texture.
- Marinate: In a bowl, mix the minced soya with yogurt, salt, ginger-garlic paste, turmeric, red chili powder, coriander powder, meat masala and kasuri methi. Rest 10 minutes.
- Start the base: Heat ghee in a pan. Add cumin and whole spices (cinnamon, cardamoms, cloves, star anise) and a pinch of hing. Sauté till aromatic.
- Sauté onions: Add onions and cook on medium-low until golden brown.
- Cook the masala: Add tomato, green chilies and a pinch of salt. Cook 2–3 minutes. Add about 1 cup water and simmer 8–10 minutes, stirring occasionally.
- Add soya & peas: Stir in green peas and the marinated soya keema. Cook 8–10 minutes on low. If needed, add 1/2 cup water and simmer to your preferred consistency.
- Finish & serve: Stir in fresh coriander and ginger juliennes. Taste and adjust salt/chili. Serve hot with roti or paratha.
Tips for Perfect Vegetarian Soya Keema
- Always soak soya in hot water and squeeze well to remove the raw taste.
- Brown the onions slowly for a deeper, restaurant-style flavor.
- Adjust chili heat with green chilies and red chili powder to your preference.
- For richer flavor, finish with a teaspoon of ghee or a knob of butter.
