Soya keema curry recipe – one of the delicious soya keema recipe. Soya meat also called as Vegetable textured protein is available in various forms like granules, chunks and even flour too.
It is a good source of protein for the vegetarians and is widely used in Indian cuisine for making soya chunks biryani, soya chunks stir fry, meal maker fried rice and soya chunks gravy curry too.
Today’s soya keema curry recipe can be very well be prepared with either soya chunks or with soya granules or minced soya chunks / granules (ground). This is one of the tastiest soya keema I have ever tasted. It tastes best when prepared with ground soya meat and good with soya chunks too.
When you have a crowd for a meal, this could be one of the easiest and good tasting curry that one could prepare. It can be served with rice, roti, bread or paratha. It also goes well in lunch box. It can be refrigerated and frozen as well. If refrigerated use up within 2 days.
For more Soya chunks recipes
Soya keema biryani
Soya chunks cutlet
Soya chunks manchurian
Soya seekh kabab
Soya kurma
Soya keema curry recipe below
Soya keema curry recipe | How to make vegetarian soya keema curry
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- ½ cup cauliflower , minced
- ½ cup soya , ground meat (either from chunks or granules)
- ½ cup tomatoes , chopped
- 1/8 cup bell peppers (green, yellow, red, any)
- 1/8 cup green peas , fresh or frozen
- ¼ to ½ cup onions , finely chopped
- 1 green chili , chopped finely
- 2 tbsp Oil
- 1 tbsp ginger garlic paste or 1/2 tbsp. ginger
- 1 tsp red chili powder
- 1 tsp meat masala or garam masala
- ¼ tsp amchur powder (optional)
- 1/8 tsp turmeric
- 1/2 tsp kasuri methi
- 2 tbsp Cashew paste or melon seeds paste or 1/4 cup cream
Whole spices
- 1 bay leaf or 1 sprig curry leaves
- ¼ tsp Jeera or shahi jeera
- 3 to 4 green cardamoms
- 4 cloves or crushed black pepper corn
- 1 inch cinnamon stick
Instructions
- To make soya keema, soak soya chunks or granules in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and set aside.
- Pulse the chunks to whatever texture you desire – smooth or coarse. Set aside.
- Heat a heavy bottomed pan with oil, add curry leaves or bay leaf, cumin, cardamoms, cloves and cinnamon stick. Sauté for a minute.
- Add onions, sprinkle salt and fry till golden.
- Next add ginger garlic paste and fry till the raw smell goes away
- Add tomatoes, salt and turmeric. fry till tomatoes turn fully mushy
- Next add red chili powder, fry for a min
- Add soya keema , green peas, cauliflower and capsicum and fry for 3 to 4 mins
- Pour little water to bring to a consistency.
- When it comes to a boil, add kasuri methi, amchur and garam masala.
- Add the nut paste or melon seeds paste. Cook till it comes to a desired consistency.
- Off the heat and serve soya keema with rice or paratha
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
Karen Belton says
I am a beginner when it comes to using soya mince, so was delighted when this curry turned out so tasty, that the whole family enjoyed BUT the amounts in this recipe were very small so I doubled the amount of soya and also increased the amount of all the veggies, which fed us a family of 4 and there was 1 portion left over. That’s not a complaint, it just wouldn’t have fed us all if I’d have stuck to the recipe. Look forward to trying more of your recipes.
Winnie says
Tried this recipe today. Used meat masala instead of garam masala as a variation. It turned out super tasty. It was a real hit at home.
swasthi says
Glad to know Winnie
🙂
Shilpa Kapoor says
Hi Swasthi..
I totally trust U for all the awesome recipes..
Was wondering can we make this without cauliflower?
swasthi says
Hi Shilpa
Thank you so much! Yes you may want to substitute cauliflower with the same amount of soya otherwise you have to reduce the spices. Hope this helps
Sunny says
Step by step pics are missing
swasthi says
Yes sunny
I will check and update
Ranjiv says
What is meant by Dry Spices? What does it consist of? It can be replaced with curry leaves, mustard and cumin – is this mustard seeds and cumin seeds?
swasthi says
Hi Ranjiv,
I have updated it clearly now. You can refresh the page and check.
shalini says
Wow…….. Wow………….. Wow……………. I made this today by adding nawabi meat masala & cream. Wonderful recipe. lovely taste. It tasted like a non veg dish.
swasthi says
Hi shalini, this recipe was actually to make a mouth melting mutton kheema masala curry. i used soya and cauliflower instead of mutton. Thanks for your constant reviews and support. Iam glad to know you liked it.
🙂
chef nigar says
Woo!!!!
Amrita Vishal says
This needs to be made very soon by me..looks awesome
divya says
So tempting,looks fab
PT says
full of flavors swasthi.. nice clicks..
priya satheesh says
wow….Looks sooper delicious….Lovely color and tempting!
Saranya Balaji says
looks so spicy and flavourful..
Kaveri Venkatesh says
Very flavorful and wholesome curry…Looks delicious
Mélange says
Exotic and yummy treat Swasthi..Loved the entire idea.
kitchen queen says
colourful awesome delicious dish.
Wer SAHM says
soya chunks curry is a healthy substitute to end up when pantries are null…delicious and spicy one…
Kitchen Queen says
Love the color of the dish. Its true its totally depend on what kinf and how old your masala r.
Navaneetham Krishnan says
Gosh, My mouth is watering. I think you know how much I love spicy flavors and these are so obvious in your delish curry. I have a packet of the soy in my fridge and for the weekend, I am going to make this flavorful curry.
Rafeeda AR says
lovely bowl filled with goodness…