Looking for a delicious, high-protein vegetarian alternative to traditional meat keema? This Restaurant Style Soya Keema Recipe is the perfect answer! Also known as Veg Keema Masala, this dish transforms simple soya chunks into a flavorful, spicy mince that mimics the texture of minced meat. It is an incredibly popular dish in Indian households, especially for those who love the bold flavours of street food but prefer a plant-based diet.
Whether you serve it with buttery pav, soft chapati, or bhakri, this Soya Keema is sure to be a hit. The secret lies in the special masala base and the way the soya is prepared to absorb all the spices. In this easy-to-follow guide, we will show you exactly how to make this mouth-watering dish in under 30 minutes. Let’s get cooking!
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Ingredients List:
- Main Ingredient:
- 100-125g Soya Chunks (Meal Maker)
- For the Masala Base:
- 2 Medium Onions, finely chopped
- 2 Medium Tomatoes, finely chopped
- 1.5 tsp Ginger-Garlic-Green Chilli Paste (crush 1 garlic bulb, ½ inch ginger, 1 green chilli)
- ½ Ladle Cooking Oil
- Whole Spices:
- 1 tsp Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- A pinch of Asafoetida (Hing)
- Powdered Spices:
- 1.5 tsp Red Chilli Powder (Mix of spicy & colour varieties)
- 1 tbsp Coriander Powder (Dhaniya Powder)
- 1 tsp Cumin Powder (Jeera Powder)
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder (Haldi)
- Other:
- Salt to taste
- Fresh Coriander Leaves, chopped
- 1 Glass of Warm Water
- Butter or Fresh Cream (Optional, for richness)
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Step-by-Step Instructions:
- Prep the Soya: Soak the soya chunks in plenty of water for at least 30 minutes until soft. Wash them thoroughly 2-3 times, squeezing them well to remove the raw smell. Finally, squeeze out all excess water and mince them coarsely in a chopper or mixer (do not make a fine paste).
- Temper the Oil: Heat oil in a pan or kadhai. Add cumin seeds and let them splutter. Add the bay leaf and a pinch of hing.
- Sauté Aromatics: Add the finely chopped onions. Sauté on medium flame until they turn golden brown.
- Add Ginger-Garlic: Stir in the crushed ginger-garlic-green chilli paste and cook for a minute until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomatoes and cook for 1-2 minutes until they soften. Add a handful of fresh coriander leaves and mix.
- Spice it Up: Lower the flame. Add red chilli powder, coriander powder, cumin powder, garam masala, salt to taste and turmeric. Mix well and cook the spices for a minute.
- Add Soya Mince: Add the minced soya granules to the pan. Mix thoroughly so the masala coats the soya evenly.
- Simmer: Pour in 1 glass of warm water. Mix well.
- Cook Covered: Cover the pan with a lid and cook on low heat for 10-15 minutes. This allows the soya to absorb the flavours.
- Finish & Serve: Open the lid. If you like it rich, add a knob of butter or a spoonful of fresh cream/malai. Garnish with more coriander and serve hot!
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Cooking Tips:
- Squeeze Well: The most important step for the perfect texture is squeezing the water out of the soaked soya chunks. If they are too watery, the keema will be mushy.
- Use Warm Water: Always add warm water to the gravy. Cold water can shock the cooking process and affect the taste.
- Texture Matters: Use a chopper to get a coarse, granule-like texture. If using a mixer, pulse it briefly so it doesn’t turn into a powder.
- Richness: Adding a little butter or home-collected cream (malai) at the end gives it a glossy, restaurant-style finish.
Variations:
- Soya Matar Keema: Add half a cup of green peas (matar) along with the tomatoes for a classic combination.
- Vegan Soya Keema: Skip the butter or cream at the end to keep this recipe 100% plant-based and vegan-friendly.
- Kids-Friendly Version: Skip the green chilli and reduce the red chilli powder to make it less spicy for children.
- High-Protein Twist: Grate some paneer (cottage cheese) on top before serving for extra protein and texture.
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Serving Suggestions:
- Street Style: Serve hot with buttered Pav (bread rolls) and sliced onions/lemon on the side.
- Traditional: Pairs perfectly with Jowar Bhakri, Chapati, or Paratha.
- Rice Combo: Tastes great mixed with Jeera Rice or plain steamed rice.
FAQs:
Q1: Can I use readymade soya granules for this recipe?
Ans: Yes! You can use readymade soya granules (mince). Just soak them in hot water for 10-15 minutes, squeeze well, and use them directly in the Soya Keema recipe.
Q2: How do I get rid of the raw smell of soya chunks?
Ans: The trick is to wash the soaked soya chunks 2-3 times in fresh water and squeeze them thoroughly each time. This removes the distinct raw smell effectively.
Q3: Is Soya Keema healthy?
Ans: Absolutely. Soya Keema is packed with plant-based protein and fiber, making it a healthy meal option for vegetarians and weight watchers.
Q4: Can I make this recipe in a pressure cooker?
Ans: Yes, follow the same steps in a cooker. After adding water, pressure cook for just 1-2 whistles. However, cooking in a pan gives a better texture.
Restaurant Style Soya Keema Recipe | Spicy Veg Keema Masala
Ingredients
Main Ingredient:
- 100-125 g Soya Chunks Meal Maker
For the Masala Base:
- 2 Medium Onions finely chopped
- 2 Medium Tomatoes finely chopped
- 1.5 tsp Ginger-Garlic-Green Chilli Paste crush 1 garlic bulb, ½ inch ginger, 1 green chilli
- ½ Ladle Cooking Oil
Whole Spices:
- 1 tsp Cumin Seeds Jeera
- 1 Bay Leaf Tej Patta
- A pinch of Asafoetida Hing
Powdered Spices:
- 1.5 tsp Red Chilli Powder Mix of spicy & colour varieties
- 1 tbsp Coriander Powder Dhaniya Powder
- 1 tsp Cumin Powder Jeera Powder
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder Haldi
Other:
- Salt to taste
- Fresh Coriander Leaves chopped
- 1 Glass of Warm Water
- Butter or Fresh Cream Optional, for richness
Instructions
- Prep the Soya: Soak the soya chunks in plenty of water for at least 30 minutes until soft. Wash them thoroughly 2-3 times, squeezing them well to remove the raw smell. Finally, squeeze out all excess water and mince them coarsely in a chopper or mixer (do not make a fine paste).
- Temper the Oil: Heat oil in a pan or kadhai. Add cumin seeds and let them splutter. Add the bay leaf and a pinch of hing.
- Sauté Aromatics: Add the finely chopped onions. Sauté on medium flame until they turn golden brown.
- Add Ginger-Garlic: Stir in the crushed ginger-garlic-green chilli paste and cook for a minute until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomatoes and cook for 1-2 minutes until they soften. Add a handful of fresh coriander leaves and mix.
- Spice it Up: Lower the flame. Add red chilli powder, coriander powder, cumin powder, garam masala, salt to taste and turmeric. Mix well and cook the spices for a minute.
- Add Soya Mince: Add the minced soya granules to the pan. Mix thoroughly so the masala coats the soya evenly.
- Simmer: Pour in 1 glass of warm water. Mix well.
- Cook Covered: Cover the pan with a lid and cook on low heat for 10-15 minutes. This allows the soya to absorb the flavours.
- Finish & Serve: Open the lid. If you like it rich, add a knob of butter or a spoonful of fresh cream/malai. Garnish with more coriander and serve hot!
