Day To Day Curries/ Sabji

• Crispy Turai || Tori Ki Sabji
• Vegetable Stew in Coconut Cream
• Soya Keema

soya keema / Nutri keema/soya dry curry

soya keema | soya matar keema recipe | how to make dry soya chunks with step-by-step recipe. A popular vegetarian keema version made with soya granules. it is also called vegetarian keema and is often served with pav or bread. The recipes are made similar to the mutton or chicken keema where soyabean granules are minced or chopped finely and sautéed. this dish is ideally served as a side dish to the roti or chapati and makes a complete meal filled with protein.

As you are all aware goodness of soybeans. Soybean is the richest plant source of protein. It contains 43 percent protein as compared to other legumes which contain 20 to 25 percent protein. Soy protein is also of the highest quality among all legumes. Including soybeans in the daily diet is essential. Try this Indian version of soybean curry 

In fact, Soya Keema masala is a delicious vegetarian keema that can be prepared quickly and easily. In this recipe, you just need to soak soya granules in water, pulse it in the mixer and then cook it in masala along with the peas.

Moreover, make the usual Indian masala with onions, ginger garlic paste, spice powders, soya granules, and peas, and mix. That’s it. It’s ready to be served. This makes a delicious one-dish recipe for hot summer days.

Finally, I would like to share a few more recipes from my blog

• Matar Keema Masala Pav
• Vegetarian Keema Paratha -An Indian Bread
• Soya Chaap Curry – A Mughlai Curry
• Soya Manchurian || Veg Chicken Manchurian
• Nargisi Kofta- A Mughlai Dish

Soya Keema

Recipe by Minal SharmaCourse: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• For soya chunks

• 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/yoghurt, whisk

• ½ tsp salt

• ¼ cup water

• 2 tbsp coriander, finely chopped

Directions

• Boil soya chunks in salted water for 5-6 min.
• In a large kadai heat 1 tbsp ghee and saute spices.
• further add 1 chilli,3 cloves 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 of 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.