Soya keema | Meal maker keema – This is the vegetarian version of the famous mutton keema made with minced soya chunks/meal maker, onion, tomatoes, ginger garlic paste and mutton masala. This soya keema is low in calories, rich in protein and can be served with roti/chapati, pooris and even as a filling for sandwiches.
Please checkout other side dishes for roti/chapati, Aloo matar with mushroom curry, Dhaba style dal fry, Bombay chutney recipe / Besan chutney recipe and Paneer Bhurji Recipe
Soya keema | Meal maker keema
Ingredients
To cook soya
- ½ cup soya chunks
- 2 cups water
- ½ tsp salt
To make soya keema
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp split urad dal
- 1 tsp cumin seeds
- ½ cup raw onion paste blend 1 big chopped onion till smooth
- 1 green chili
- 1 tbsp ginger garlic paste
- ⅓ cup tomato puree blend 2 chopped tomatoes till smooth
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp mutton masala
- Or
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp butter
- Curry leaves
Instructions
How to cook soya chunks
- In a bowl take the soya chunks and salt. I have taken mini chunks. You can also use regular sized soya chunks or meal maker.
- Pour hot water over the soya chunks and cover and rest it for 10 to 15 minutes.
- Next drain the water and rinse in cold water.
- Squeeze the meal maker to remove the excess water.
- Take the soya chunks in a blender and pulse it for a few seconds. Now soya chunks/meal maker is ready. Keep it aside.
Preparation of soya keema | Meal maker keema
- Heat oil in a pan. Once the oil is hot enough, add mustard seeds. Once the mustard seeds are crackled, add split urad dal and cumin seeds.
- Now add the raw onion paste and saute till it’s cooked and slightly browned.
- Add the slit green chillies and ginger garlic paste. Cook till the raw smell of the ginger garlic paste goes off.
- Next add the tomato puree and cook till the oil separates.
- Now add the salt, turmeric powder and masala powders. Since we have already added salt while cooking the soya chunks add only the required salt for the masala. I have used mutton masala powder. You can also substitute it with red chilli powder, coriander powder and garam masala powder.
- Saute the masala powder for 2 minutes in the oil.
- Next add required water and cook till the raw smell of masala powders go off.
- Add minced soya.
- Mix everything together and cook on high flame till all the water evaporates and oil glistens over.
- Switch off the stove. Add a teaspoon of butter.
- Garnish with curry leaves or coriander leaves. Serve hot with rotis, chapatis, pooris or as a sandwich.
Notes
- Properly cook and wash the soya chunks before using it in any recipe to avoid stomach/indigestion problems.
- You can make this as a gravy/semi gravy by adjusting the quantity of water.
- Alternatively you can use a cup of coconut milk to this and prepare kurma style side dish.
- Since soya is bland in taste, compliment it with the right amount of spices and masalas.
- You can also add vegetables like capsicum and green peas to make it more nutritious.
Soya keema | Meal maker keema recipe
Cooking instructions with step by step pictures
How to cook soya chunks
In a bowl take the soya chunks and salt. I have taken mini chunks. You can also use regular sized soya chunks or meal maker.
Pour hot water over the soya chunks and cover and rest it for 10 to 15 minutes.
Next drain the water and rinse in cold water.
Squeeze the meal maker to remove the excess water.
Take the soya chunks in a blender and pulse it for a few seconds.
Now soya chunks/meal maker is ready. Keep it aside.
Preparation of soya keema | Meal maker keema
Heat oil in a pan. Once the oil is hot enough, add mustard seeds. Once the mustard seeds are crackled, add split urad dal and cumin seeds.
Now add the raw onion paste and saute till it’s cooked and slightly browned.
Add the slit green chillies and ginger garlic paste. Cook till the raw smell of the ginger garlic paste goes off.
Next add the tomato puree and cook till the oil separates.
Now add the salt, turmeric powder and masala powders. Since we have already added salt while cooking the soya chunks add only the required salt for the masala. I have used mutton masala powder. You can also substitute it with red chilli powder, coriander powder and garam masala powder.
Saute the masala powder for 2 minutes in the oil.
Next add required water and cook till the raw smell of masala powders go off.
Add minced soya.
Mix everything together and cook on high flame till all the water evaporates and oil glistens over.
Switch off the stove. Add a teaspoon of butter.
Garnish with curry leaves or coriander leaves. Serve hot with rotis, chapatis, pooris or as a sandwich.
Notes
- Properly cook and wash the soya chunks before using it in any recipe to avoid stomach/indigestion problems.
- You can make this as a gravy/semi gravy by adjusting the quantity of water.
- Alternatively you can use a cup of coconut milk to this and prepare kurma style side dish.
- Since soya is bland in taste, compliment it with the right amount of spices and masalas.
- You can also add vegetables like capsicum and green peas to make it more nutritious.
Please checkout other side dishes for roti/chapati,
Aloo matar with mushroom curry,