Soya Keema Recipe

Soya Keema Recipe

50 Mins
5-6 People
10 Mins



I vividly remember the first time I tried Soya Keema. It was during a family gathering, and my aunt, who is always experimenting with new recipes, served it to us. At first, I was skeptical about how a plant-based dish could resemble the taste and texture of traditional keema. However, one bite was all it took to change my mind. The savory aroma, the rich flavor, and the satisfying texture instantly won me over. Since then, Soya Keema has been a regular feature on my dining table, not just because it's delicious, but also because it's a healthier alternative to the meat-based version.




Recipe of Soya Keema

Portion Servings: 5-6 servings
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Calories: 225 kcal per portion




Soya Chunks:

  • 2 cups Soya chunks
  • 2 tbsp Oil
  • 1 tsp Jeera (Cumin seeds)
  • 1 inch piece Cinnamon
  • 4 pcs Green cardamom
  • 1 piece Mace
  • 7-8 pcs Cloves
  • 5-6 pcs Black pepper
  • 2 pcs Bay leaf
  • 1 cup Onion, chopped
  • 1 tbsp Ginger & garlic paste
  • 1 tsp Salt
  • 2 tsp Red chilli powder
  • 1 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Jeera powder
  • ½ tsp Garam masala
  • Water, as required
  • ½ cup Curd
  • ½ tbsp Green chilli, chopped
  • 1 cup Tomato, chopped
  • ¼ cup Green peas
  • 1 tbsp Kasoori methi
  • 1 tbsp Coriander, chopped
  • 2 tbsp Butter
  • ¼ cup Cream
  • 2 tsp Butter
  • 3 pcs Pav (bread rolls)





Step 1: Preparing Soya Chunks

  1. Soak soya chunks in warm water for 10-15 minutes, then strain and squeeze out excess water.
  2. Coarsely grind the rehydrated soya chunks in a mixer jar to resemble minced meat.

Step 2: Tempering Spices

  1. Heat oil in a pan, add jeera, cinnamon, cloves, bay leaf, green cardamom, black peppercorns, and mace. Let spices crackle to release aromas.

Step 3: Sautéing Onions

  1. Add chopped onions to the pan and sauté until golden brown for rich flavor.

Step 4: Adding Flavors

  1. Incorporate ginger-garlic paste and sauté until raw aroma disappears.
  2. Season with salt, red chilli powder, turmeric powder, coriander powder, jeera powder, and garam masala.
  3. Add a bit of water to form a thick masala base.

Step 5: Cooking Masala Base

  1. Mix in curd and cook until the mixture releases oil for a creamy texture.

Step 6: Enhancing Flavors

  1. Add chopped green chillies for heat and depth of flavor.

Step 7: Tomato Infusion

  1. Add mashed tomatoes and cook until mushy, imparting a delightful tomato flavor.

Step 8: Incorporating Peas

  1. Include green peas and sauté for a touch of freshness.

Step 9: Adding Soya Keema

  1. Introduce coarsely ground soya keema and water to achieve desired consistency. Cook until well combined.

Step 10: Finishing Touches

  1. Sprinkle kasoori methi, chopped coriander, pinch of garam masala, dollop of butter, and drizzle of cream.

Step 11: Serving

  1. Serve Soya Keema with toasted, buttered pav for a satisfying meal.




About the Recipe


Soya Keema is a vegetarian dish made from textured vegetable protein (TVP), commonly known as soy granules or soy chunks, which closely resemble the texture of minced meat. It is flavored with aromatic spices, onions, tomatoes, and herbs, resulting in a flavorful and protein-rich dish. Soya Keema is not only delicious but also an excellent source of plant-based protein, making it a popular choice among vegetarians and those looking to reduce their meat consumption.



Cooking Tips


  1. Rehydrating Soya Chunks: If using dry soya chunks, soak them in hot water for 15-20 minutes or until they become soft. Squeeze out excess water before using them in the recipe.
  2. Balancing Spices: Adjust the amount of spices according to your taste preferences. You can increase or decrease the spice level by adjusting the quantity of red chili powder and green chilies.
  3. Adding Texture: For added texture, you can finely chop vegetables like carrots, peas, or bell peppers and add them to the Soya Keema.
  4. Simmering Time: Allow the Soya Keema to simmer on low heat for some time after adding water or tomato puree. This helps in blending the flavors and achieving the desired consistency.
  5. Garnish with Fresh Herbs: Garnish the Soya Keema with freshly chopped coriander leaves or mint leaves for a burst of freshness and color.



Pairing Guide


  • Roti or Paratha: Serve Soya Keema with hot rotis or parathas for a satisfying meal.
  • Rice: Pair Soya Keema with steamed rice or jeera rice for a comforting and filling meal.
  • Bread: Enjoy Soya Keema stuffed in a sandwich or served with toasted bread for a quick and delicious snack.




Frequently Asked Questions about Soya Keema


  1. Is Soya Keema suitable for vegans?
    • Yes, Soya Keema is suitable for vegans as it does not contain any animal products.
  2. Can I use frozen soy granules for Soya Keema?
    • Yes, you can use frozen soy granules instead of dry ones. Thaw them before using and squeeze out excess water.
  3. Is Soya Keema gluten-free?
    • Yes, Soya Keema is gluten-free as long as the spices and other ingredients used are gluten-free.
  4. Can I store leftover Soya Keema in the refrigerator?
    • Yes, you can store leftover Soya Keema in an airtight container in the refrigerator for up to 3-4 days.
  5. Can I add vegetables to Soya Keema?
    • Yes, you can add vegetables like carrots, peas, bell peppers, or potatoes to Soya Keema to enhance its flavor and nutritional value.
  6. Is Soya Keema high in protein?
    • Yes, Soya Keema is high in protein as it is made from textured vegetable protein (TVP), which is a rich source of plant-based protein.
  7. Can I make Soya Keema spicy?
    • Yes, you can adjust the spice level of Soya Keema according to your preference by adding more red chili powder or green chilies.
  8. Can I freeze Soya Keema?
    • Yes, you can freeze Soya Keema in an airtight container for up to 2-3 months. Thaw it in the refrigerator before reheating.
  9. Is Soya Keema a healthy dish?
    • Yes, Soya Keema is a healthy dish as it is low in fat and cholesterol and rich in protein and other nutrients.
  10. Can I substitute Soya Keema for minced meat in recipes?
    • Yes, you can substitute Soya Keema for minced meat in recipes like keema curry, keema paratha, or keema samosa for a vegetarian twist. Adjust the cooking time and seasoning accordingly.