soya keema recipe

Soya Keema

By Swasthi, Comments, Jump to Recipe

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 recipe

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.

For more
Soya keema biryani
Soya chunks cutlet
Indo Chinese Soya chunks manchurian
Soya seekh kabab
Soya kurma

Dry Soya Keema

soya keema sandwich

Ingredients

  • 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

Instructions

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.

Related Recipes

soya keema recipe

Recipe Card

soya keema recipe

Soya Keema Recipe

Veg keema also known as Soya keema are granules made from soya protein. It is used to make curries, snacks and many Indian dishes. This recipe helps you make veg soya keema curry.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ½ cup soya mince/ keema/ granules (or soya chunks)
  • ½ cup cauliflower , minced
  • ½ cup tomatoes , chopped
  • cup bell peppers (green, yellow, red, any)
  • 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)
  • tsp turmeric
  • ½ 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 cumin seeds or shahi jeera
  • 3 to 4 green cardamoms
  • 4 cloves or crushed black pepper corn
  • 1 inch cinnamon stick

Instructions

  • 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.

Video

This video belongs to the dry soya keema shared after the Introduction of this post

NUTRITION INFO (estimation only)

Nutrition Facts
Soya Keema Recipe
Amount Per Serving
Calories 117 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1372mg60%
Potassium 229mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 355IU7%
Vitamin C 15.4mg19%
Calcium 20mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Soya Keema

About Swasthi

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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Hi Swasthi
Thank you for this recipe, we tried it and it turned out delicious… thank you so much ( I stick to 1/2 and 1/2 soya and cauliflower) 🙂

Hi Swasthi
We plan to make this tomorrow. WOuld it be okay to do 3/4 cup cauliflower and 1/4 cup soya mince instead of 1/2 cup cauliflower and 1/2 cup soya mince. Would this change the taste

hi! thank you for the recipe. i was wondering, i’m here all the way back in south africa and we don’t really have a store that sells fresh soya mince as i’m from a small town. we do get the dried ones though, so i was wondering if i could use that for this recipe? lol my mom would say that a “boer maak ‘n plan” so this is my plan

4 stars
It’s an awesome. Today me and my kids have tried this recipe after watching your video.
Thanks a lot for lovely taste. Also added chopped tomatoes.

4 stars
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.

5 stars
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.

Hi Swasthi..
I totally trust U for all the awesome recipes..
Was wondering can we make this without cauliflower?

Step by step pics are missing

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?

Hi.. at what stage do we blend the chunks to keema.. before putting them in hot water or after finishing that step?

5 stars
The sandwich was delicious. It was easy to make required very few things yet got an great taste .Thankss for the recipe

5 stars
Superr Delicious

5 stars
Wow…….. Wow………….. Wow……………. I made this today by adding nawabi meat masala & cream. Wonderful recipe. lovely taste. It tasted like a non veg dish.

Woo!!!!

This needs to be made very soon by me..looks awesome

So tempting,looks fab

wow….Looks sooper delicious….Lovely color and tempting!

looks so spicy and flavourful..

Very flavorful and wholesome curry…Looks delicious

Exotic and yummy treat Swasthi..Loved the entire idea.

soya chunks curry is a healthy substitute to end up when pantries are null…delicious and spicy one…