Delicious, high-protein and healthy Soya Keema Masala Recipe with detailed step by step pictures. Veg Keema Masala recipe, Soya Keema recipe is a perfect side dish for rice, roti or pulao!
First soak 1 cup soya chunks in enough water for 1.5-2 hours until they are soft.
Squeeze and drain all the excess water from the soya chunks.
Add them to a blender and pulsate a few times until they are coarsely ground, resembling keema. Set aside.
In a pan heat 1.5 tablespoon oil and add 2 cloves, 1 bay leaf, 1 cinnamon stick, 1 cardamom along with 1 teaspoon fennel seeds. As they splutter, add a few fresh curry leaves.
Now add 2 medium onions finely chopped and fry on low flame until translucent.
Next add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.
Add 1 medium tomato along with spice powders – 1.5 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder.
Cook on low flame until the tomatoes are mushy and the spice powders are cooked well. Next add ¼ cup fresh thick curd/plain yogurt.
Mix well and cook on low flame until the oil starts to ooze out.
Now add ½ cup of water along with ¼ cup mint leaves & ¼ cup coriander leaves finely chopped.
Mix well and cook covered on low flame.
Continue to cook on low flame until it is thick. Add salt as needed. Mix well.
Now add the prepared soya keema.
Mix well and soon all the water will be absorbed by the keema.
Add 1-2 cups of water to adjust the consistency of the curry.
Next add ½ teaspoon black pepper powder, mix well.
Cook on low flame covered for 15-20 mins until the soya keema is soft, well cooked with the masala & spice powders.
Garnish with fresh cilantro/coriander leaves finely chopped. Remove from heat.