Spicy Soya Keema Masala Recipe
Soya Keema Masala is a deliciously spiced minced soya granules cooked like a Keema that goes very well as a side dish for a phulka or a roti. Easy to make, this recipe is perfect to pack in your Lunch Box.
Keema is a South Asian meat dish that literally means minced meat in Turkish. Keema can be made with any meat but usually Keema is associated with mutton mince. Vegetarians Keemas usually involve peas or cauliflower. Most Keemas are minced meats that are mixed with aromatic spices that are either eaten by itself or added to rice or stuffed in breads.
Soya Keema Masala has basically minced soya granules cooked like Keema. Key to cooking this recipe is right timing for adding each ingredient and give it ample time to cook otherwise the raw taste of soya is going to spoil the whole dish.
It is very important to cover and cook the dish during the last few minutes. And when it comes to spices, you can always increase or decrease the amount as per your liking. You can also try adding some green peas just like the regular keema recipe.
If you like this recipe, you can also try other Soya Recipes for your Indian Lunch or Dinner:
- 2 Cups Soy Chunks (Nuggets)
- 1 Onion , chopped
- 2 Tomatoes , pureed
- 3 Green Chillies , chopped
- 1 Bay leaf (tej patta)
- 1 Black cardamom (Badi Elaichi)
- 2 Cloves (Laung)
- 5 Whole Black Peppercorns
- 1/2 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Red Chilli powder
- 1-1/2 Tablespoon Garam masala powder
- 1 Tablespoon Lemon juice
- Salt , to taste
- Sunflower Oil , as required
How to make Spicy Soya Keema Masala Recipe
To begin making the Soya Keema Masala Recipe, boil some water and soak the Soya Chunks into the hot water for 15 to 20 minutes.
Once the chunks have fully absorbed the water, take them out and squeeze them to drain extra water. Mince all the soya chunks using a grinder but be careful not to over grind the chunks.
Heat oil in a heavy bottomed pan and once the oil is ready, add cumin seeds into the pan. Once the seeds start to sputter, add bay leaf, black cardamom, cloves, peppercorns, cinnamon and saute it for 2 minutes.
Now add the finely chopped onions into the pan and cook it for 5-7 minutes or till the time they are golden pink in colour. Next step is to add turmeric powder, coriander powder, red chilli powder and give it a good stir.
Next add the ginger garlic paste, chopped green chili and let this mixture cook for 5 minutes or till the time oil gets separated from the spices. Next, add the tomato puree into the pan and cook on slow heat for about 5 minutes.
Add minced soya, salt and garam masala powder, lime juice into the pan and give it a good stir. Cook it for 5 minutes and make sure that soya is not sticking to the bottom.
Add 1/2 cup water, cover the pan and cook for 5 minutes on low heat. After 5 minutes, check if the raw taste of soya has gone, if it is still there add little bit more water and cook for another 5 minutes. Garnish it with fresh coriander leaves and serve it hot with some chapati or naan.