Soya Keema Masala | Veg Keema Masala Recipe

Ingredients

• 1 cup Soya Chunks
• 2 Medium Onions Finely Chopped
• 1 Large Tomato Finely Chopped
• 1/4 cup Thick Fresh Curd/Plain Yogurt
• 1.5 tbsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Black Pepper Powder
• 1/4 cup Mint Leaves Finely Chopped
• 1/4 cup Cilantro Finely Chopped
• 1 tsp Ginger Garlic Paste
• 1.5 tbsp Oil
• 2 Cloves
• 1 Cardamom
• 1 Dry Bay Leaf
• 1 Cinnamon Stick
• 1 tsp Fennel Seeds
• Few Fresh Curry Leaves
• Salt as needed
• Water as needed

Instructions

1. 1

   First soak 1 cup soya chunks in enough water for 1.5-2 hours until they are soft.

2. 2

   Squeeze and drain all the excess water from the soya chunks.

3. 3

   Add them to a blender and pulsate a few times until they are coarsely ground, resembling keema. Set aside.

4. 4

   In a pan heat 1.5 tbsp oil and add 2 cloves, 1 bay leaf, 1 cinnamon stick, 1 cardamom along with 1 tsp fennel seeds. As they splutter, add a few fresh curry leaves.

5. 5

   Now add 2 medium onions finely chopped and fry on low flame until translucent.

6. 6

   Next add 1 tsp ginger garlic paste and fry for 2-3 mins until there is no raw smell.

7. 7

   Add 1 medium tomato along with spice powders – 1.5 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder.

8. 8

   Cook on low flame until the tomatoes are mushy and the spice powders are cooked well. Next add 1/4 cup fresh thick curd/plain yogurt.

9. 9

   Mix well and cook on low flame until the oil starts to ooze out.

10. 10

    Now add 1/2 cup of water along with 1/4 cup mint leaves & 1/4 cup coriander leaves finely chopped.

11. 11

    Mix well and cook covered on low flame.

12. 12

    Continue to cook on low flame until it is thick. Add salt as needed. Mix well.

13. 13

    Now add the prepared soya keema.

14. 14

    Mix well and soon all the water will be absorbed by the keema.

15. 15

    Add 1-2 cups of water to adjust the consistency of the curry.

16. 16

    Next add 1/2 tsp black pepper powder, mix well.

17. 17

    Cook on low flame covered for 15-20 mins until the soya keema is soft, well cooked with the masala & spice powders.

18. 18

    Garnish with fresh cilantro/coriander leaves finely chopped. Remove from heat.

19. 19

    Serve hot with any Indian bread, pulao or even plain rice, sambar or rasam.