Soya Keema Curry

Soya Keema Curry


Here's a recipe for Soya Keema Curry:


1 cup soy granules

2 tablespoons of oil

1 onion, finely chopped

2 cloves of garlic, minced 1-inch piece of ginger

grated 2 green chilies finely chopped (adjust according to your taste)

2 tomatoes, pureed or finely chopped

1 teaspoon ground cumin

1 teaspoon of ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder (adjust according to your spice preference)

1/2 teaspoon garam masala

Salt to taste

Fresh cilantro leaves, chopped for garnish 


Begin by soaking soy granules. Place them in a bowl and cover it with enough hot water to submerge it completely. Let it sit for about 10–15 minutes until it softens. Drain the water and set it aside.

Heat oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for another minute until the raw smell of garlic disappears.

Add the pureed or finely chopped tomatoes to the pan. Cook for a few minutes until the tomatoes soften and the oil starts to separate.

Now, add the ground cumin, ground coriander, turmeric powder, red chilli powder, and salt. Mix well and cook for a minute to allow the spices to release their flavours.

Add the rehydrated soy granules to the pan and mix thoroughly with the tomato and spice mixture. Cook for a few minutes to allow the flavours to blend together.

Add a little water (about 1/4 to 1/2 cup) to the pan, cover it, and let it simmer for 10-15 minutes on low heat. This will help the soya absorb the flavours and soften further.

After the simmering time, remove the lid and check the consistency. If the curry is too thick, add a little more water and simmer for a few more minutes. If it's too thin, cook it uncovered for a few minutes to let the excess liquid evaporate.

Finally, sprinkle garam masala over the curry and mix well. Taste and adjust the seasoning if needed.

Garnish with freshly chopped cilantro leaves and remove from heat.

Your soya keema curry is ready to be served! It pairs well with roti, naan, rice, or any bread of your choice. Enjoy!