Soya Keema with Peas
A hearty, protein-packed vegetarian twist on a classic Indian comfort food.
⏱️ 45 min🍽️ Serves 1
🔥 310 kcal💪 25g protein🍚 30g carbs🥑 10g fat🌾 8g fibreper serving
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servings
Ingredients
- 🌱200 g soya granules (textured vegetable protein)
- 🧅1 large onion, finely chopped
- 🍅2 medium tomatoes, finely chopped
- 🟢1 cup frozen green peas
- 🧄1 tbsp ginger-garlic paste
- 🟠½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 ½ tsp coriander powder
- 🤎½ tsp garam masala
- 🌻2 tbsp cooking oil
- 🧂 salt, to taste
- 🍃¼ cup fresh coriander leaves, chopped for garnish
Pro tips
- For a spicier version, add a chopped green chili along with the ginger-garlic paste.
- Serve with roti, naan, or rice for a complete meal.
- Ensure the soya granules are thoroughly drained to prevent a watery keema.
Method
- 1Soak the soya granules in hot water for 10-15 minutes until softened, then drain well and squeeze out excess water.
- 2Heat oil in a large pan or kadai over medium heat. Add chopped onions and sauté until translucent and lightly golden.
- 3Stir in the ginger-garlic paste and cook for 1-2 minutes until aromatic.
- 4Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook, mashing the tomatoes occasionally, until the oil separates from the masala.
- 5Add the squeezed soya granules and green peas to the pan. Mix well, ensuring the soya is coated with the spices.
- 6Pour in about 1/2 cup of water, cover, and let it simmer for 8-10 minutes, allowing the flavors to meld and peas to cook.
- 7Uncover, sprinkle garam masala, and cook for another 2-3 minutes, stirring occasionally, until any excess liquid evaporates.
- 8Garnish with fresh coriander leaves and serve hot.