Vegetarian Keema Matar Masala (Plus How to Boil Soya Granules)
About 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 at 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.
- 2-3 tbsp vegetable oil
- 2 medium onions, chopped
- 1 1/2 tbsp garlic paste
- 1 tsp ginger paste
- 2 small tomatoes, chopped
- 2 tsp 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 tsp salt
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp turmeric powder
- 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.
- In a pan, add oil and saute the onions until light pink. Add the ginger and garlic pastes and saute until light brown.
- Add the tomatoes, salt, and all the spices. Cook until tomatoes become soft.
- 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.
- Serve with roti, paratha, naan, rice, or bread. You can also prepare soya keema stuffed bread sandwiches if you wish.
Soya Keema Matar (Plus How to Boil Soya Granules)
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.
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© 2019 Rajan Singh Jolly