Soya Keema Matar Masala Recipe
Soya Keema Masala Recipe is a delicious vegetarian keema recipe made with soya and peas and masalas like red chilli powder, coriander powder and garam masala . This easy to make recipe can be packed for lunch. It makes a great side and goes well with both roti and rice.
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.
Make the usual Indian masala with onions, ginger garlic paste, the spice powders, soya granules, and peas, mix. That’s it. It’s ready to be served. This makes a delicious one dish recipe for hot summer days.
You can also try other Soya recipes such as
- 1 cup Soy Chunks (Nuggets) , soaked in hot water for 30 min
- 1 Onion , finely chopped
- 1 Green Chillies , finely chopped
- 1/4 cup Green peas (Matar)
- 1 tablespoon Cooking oil
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 teaspoon Coriander (Dhania) Powder
- 1/2 tablespoon Red chilli powder , adjust as per your spice preference
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 4 sprig Coriander (Dhania) Leaves , for garnish
- Salt , to taste
- 1 teaspoon Sugar
How to make Soya Keema Matar Masala Recipe
To begin making the Soya Keema Matar masala, soak soya granules or if you are using chunks in hot water for half an hour.
Once soaked, drain soya granules, squeeze the water out slightly from the soya granules and pulse in a mixer grinder once or twice to get a coarse keema texture of the soya granules.
If using fresh green peas, blanch them in hot water until they get cooked. Drain and keep aside.
Heat a tablespoon of oil in a wok. Add finely chopped onions, ginger, garlic and green chilies and cook till onions turn soft.
Add in the turmeric powder, red chilli powder, coriander powder, garam masala sugar, and salt, mix well cook for about 15 seconds.
Add soya granules mix well, simmer and let it cook for 10 minutes in its own juices. Check the salt and spices and adjust according to taste.
Turn off heat, garnish the Soya Keema Matar masala with coriander leaves and transfer to as serving bowl and serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."