Soya Meat also known as vegetable textured protein is available in many forms Soya Granules, Chunks, Flour & Rava. Soya is high in protein, vitamin C & folate, thiamine, Calcium, iron, magnesium, phosphorous, potassium, Omega 3, antioxidants and insoluble fibre Low in saturated fat & cholesterol free. Proteins energise the body and keep the stomach full. Soya keema is made by mashing soya chunks or granules and cooking it in onion-tomato based gravy. It is a pular dish in North India that taste best with phulka or chapatti.
Curd – 100 gms
Ginger – ½ small piece
Jeera roasted – ½ teaspoon
Green Chilies finely chopped – 1
Curry Leaves – 2 to 3
A pinch of Asafoetida (hing)
Coriander (chopped) – 1 tablespoon
Water – as required
Black Salt – as per taste
1. Place a pan on a medium flame & add 1 tsp oil. When oil has heated add 1 bay leaf & cinnamon stick & sauté it until they turn dark in colour.
2. Now add onion puree & cook till turn golden brown. Then add ginger garlic paste & cook for 2-3 mins. Now add the tomato puree & let it cook for 2 -3 mins.
3. Put chilli powder, garam masala, dhania jeera powder, kasoori methi & salt, mix all the dry ingredients on a low flame.
4. While the spices are cooking, boil the granules for 5 mins in an open pan with just minimum water. Now add the granules to the pan & mix everything together.
5. Add boiled peas & mix all. Stir for a while & garnish with coriander leaves. Serve hot with phulkas or chapattis.
You can make this Soya Kheema using Soya Chunks with same procedure
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