Restaurant Style Soya Keema Recipe | Spicy Veg Keema Masala
Learn how to make restaurant-style Soya Keema at home! A protein-rich, spicy vegetarian keema recipe perfect for pav or chapati. Easy step-by-step guide.
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!