Soya Keema also known as veg keema are granules made from soya protein. This vegan mock meat (soya meat) is available in various forms in India. They are sold as soya chunks also known as meal maker or nutri nuggets. Soya keema is a finer version of the textured vegetable protein made from defatted soya flour. In this post I show you how to make soya keema recipe in 2 ways – Dry version and Curry.
Soya keema is nothing but meal maker sold in granules form. These are easily available in the Indian grocery stores and can be used in a lot of dishes.
You can make curries, pulao and many kinds of snacks. Soya keema is similar to the meat keema in texture but not in the flavour and taste. It has no flavour of its own. So soya meat always require good amount of spices.
In this post I share 2 recipes – soya keema curry and dry soya keema. The curried version goes well with flavored rice, pulao and even with chapati. The dry version goes well with roti and bread (as a filling in your sandwiches). You can find the soya keema curry recipe in the recipe card and the the dry soya keema in the stepwise pictures below.
Dry Soya Keema
- 1 cup soya granules or soya chunks (vegetable textured protein)
- ½ cup capsicum / bell pepper, finely chopped
- ¼ cup onions finely chopped
- ½ tsp ginger garlic paste or 1 tsp chopped garlic
- ¼ to ½ cup green peas
- 1 to 2 green chilies chopped or slit
- ½ tsp cumin / jeera
- 1 tbsp oil or butter
- 1 pinch turmeric
- ½ to ¾ tsp red chili powder
- ½ tsp garam masala
- ½ tsp meat masala or chicken masala (I used Everest meat masala
- Salt as needed
- ½ lemon medium sized , or ½ tsp amchur / dry mango powder
- 1 Handful coriander leaves chopped
- Fresh veggies (optional)
- 1 onion thinly sliced
- 1 tomato thinly sliced
- 1 carrot grated
- Bread as desired (avoid white bread
- Butter as needed
Making soya keema for filling
Heat 3 cups of water in a pot. Add soya granules or chunks and allow to soak very well until soft. Water turns frothy at this stage.
Drain them in a colander and squeeze off excess water. Rinse them in fresh water few times and squeeze off the excess water. If you have used soya chunks, you will have to pulse them in a grinder to get the soya keema. Do it only a few times.
Heat oil in a pan and saute jeera until it begins to crackle.
Add onions and saute until they turn pink to golden.
Add ginger garlic paste and fry till the raw smell has gone. This takes about 2 mins.
Add capsicum, peas and soya granules.
Add salt, turmeric, chili powder and garam masala. Saute for another 2 to 4 mins.
Reduce the flame to low and cook covered for about 5 to 7 mins until the raw smell of soya has completely gone. You will have to keep stirring in between to prevent burning. Add meat masala and more salt if needed and saute for another 2 mins.
To make sure soya tastes good, cook until it turns soft and no raw flavor can be felt. Add coriander leaves. Switch off the stove and squeeze in lemon juice or amchur powder. Mix everything well. Soya kheema masala is ready.
Make soya keema sandwich
Preheat the oven or grill as instructed by manufacturer. Butter the bread slices on one side. On the other side, spread the soya kheema masala.
If you have green chutney or prefer to use sauce, you can spread it. First butter the bread on the inner side as well and then the sauce or chutney.
Cover the bread and grill it until golden and crisp.
Soya keema sandwich is ready to serve.
Ingredients (US cup = 240ml )
- ½ cup soya mince/ keema/ granules (or soya chunks)
- ½ cup cauliflower , minced
- ½ cup tomatoes , chopped
- ⅛ cup bell peppers (green, yellow, red, any)
- ⅛ 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)
- ⅛ tsp turmeric
- ½ tsp kasuri methi
- 2 tbsp Cashew paste or melon seeds paste or 1/4 cup cream
- 1 bay leaf or 1 sprig curry leaves
- ¼ tsp cumin seeds or shahi jeera
- 3 to 4 green cardamoms
- 4 cloves or crushed black pepper corn
- 1 inch cinnamon stick
- If you do not have soya keema, here is how to make it from soya chunks. Soak soya chunks 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 in a grinder to coarse keema or mince. Set aside.
- To use the store bought soya keema bring 3 cups of water to a boil. Add the mince and turn off the stove. Let soak well soft. Then discard the water and squeeze the mince well.
- Rinse it again 2 to 3 times in fresh cold water, squeezing off the absorbed water.
How to Make Soya Keema Curry
- Heat a heavy bottom 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
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.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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