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Vegetarian Keema Matar Masala (Plus How to Boil Soya Granules)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Indian-style vegetarian keema matar

Indian-style vegetarian keema matar

What Is Soya Keema?

The dish we are preparing is called vegetarian keema matar masala or soya keema masala. Soya keema is soybean mince, and masala refers to the spice mixture that goes into the recipe.

Soya granules are readily available in Indian and Asian markets. If you do not have access to this ingredient, you can make it at home by grinding soya chunks that have been soaked in water and softened.

It is important to wash the boiled soya granules or the ground soya chunks thoroughly to remove the soya smell.

The video below includes a brief demonstration towards the end showing how to boil soya granules. This demonstration should hopefully be useful for those who are unfamiliar with this ingredient.

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

4 servings

Ingredients

  • 2-3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 1 1/2 tablespoons garlic paste
  • 1 teaspoon ginger paste
  • 2 small tomatoes, chopped
  • 2 teaspoons meat masala (optional; this is a vegetarian meat-flavored spice mix)
  • 50 grams frozen green peas, softened
  • 200 grams soya granules, boiled until soft and washed well
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric powder

Instructions

  1. Boil the soya granules first. Boil the soya in sufficient water until soft, about 3-5 minutes. Wash well, drain out the water, and keep in a colander to let any excess drain out.
  2. In a pan, add oil and saute the onions until light pink. Add the ginger and garlic pastes and saute until light brown.
  3. Add the tomatoes, salt, and all the spices. Cook until tomatoes become soft.
  4. Reduce heat to low. Add the green peas and boiled soya granules. Stir until everything combines well then cook, covered, until done. Stir every couple of minutes until most of the water dries out and the dish is cooked. Ensure the dish remains a bit moist when completely cooked.
  5. Serve with roti, paratha, naan, rice, or bread. You can also prepare soya keema stuffed bread sandwiches if you wish.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 22, 2019:

Yes, Shaloo, it certainly is, and the perfect veg protein alternative for vegetarians.

Shaloo Walia from India on December 16, 2019:

I love this easy and nutritious dish.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 09, 2019:

Thank you, Mohan Babu.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on December 09, 2019:

Glad you like the meal recipe. Thank you, Devika.

Mohan Babu from Chennai, India on December 03, 2019:

Never knew there is a vegetarian alternative to mutton keema. This looks as yummy as its non vegetarian counterpart.

Devika Primic on November 26, 2019:

I rated 5 because I like it and is a healthy meal.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on November 16, 2019:

I hope you like this dish Aurelio. Thank you for visiting the article.

Aurelio Locsin from Orange County, CA on October 23, 2019:

As much as I love Indian food, I was unaware of this dish. I'm going to try this out -- thanks.

Dianna Mendez on September 09, 2019:

Thank you for sharing this recipe idea. There is always a need for vegan ideas and I am sure people will add this to their list.

Peggy Woods from Houston, Texas on September 08, 2019:

I have never cooked with soya granules, so thanks for this information about it. The rest of your ingredients would make this a dish that is very flavorful. Thanks for sharing your recipe with us.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 07, 2019:

Thank you, Bill.

Bill Holland from Olympia, WA on August 28, 2019:

I not only have not heard of this; I don't even know how to pronounce it. :) Thanks for the education, my friend.