Soya keema is nothing but meal maker sold in granules form. These are easily available in the Indian grocery stores and can be used in a lot of dishes. You can make curries, pulao and many kinds of snacks. Soya keema is similar to the meat keema in texture but not in the flavour and taste. It has no flavour of its own. So soya meat always require good amount of spices. In this post I share 2 recipes – soya keema curry and dry soya keema. The curried version goes well with flavored rice, pulao and even with chapati. The dry version goes well with roti and bread (as a filling in your sandwiches). You can find the soya keema curry recipe in the recipe card and the the dry soya keema in the stepwise pictures below. For more Soya keema biryaniSoya chunks cutletIndo Chinese Soya chunks manchurianSoya seekh kababSoya kurma
Dry Soya Keema
Ingredients
1 cup soya granules or soya chunks (vegetable textured protein)½ cup capsicum / bell pepper, finely chopped¼ cup onions finely chopped½ tsp ginger garlic paste or 1 tsp chopped garlic¼ to ½ cup green peas1 to 2 green chilies chopped or slit½ tsp cumin / jeera1 tbsp oil or butter1 pinch turmeric½ to ¾ tsp red chili powder½ tsp garam masala½ tsp meat masala or chicken masala (I used Everest meat masalaSalt as needed½ lemon medium sized , or ½ tsp amchur / dry mango powder1 Handful coriander leaves choppedFresh veggies (optional)1 onion thinly sliced1 tomato thinly sliced1 carrot gratedBread as desired (avoid white breadButter as needed
Instructions
Making soya keema for filling Heat 3 cups of water in a pot. Add soya granules or chunks and allow to soak very well until soft. Water turns frothy at this stage. Drain them in a colander and squeeze off excess water. Rinse them in fresh water few times and squeeze off the excess water. If you have used soya chunks, you will have to pulse them in a grinder to get the soya keema. Do it only a few times. Heat oil in a pan and saute jeera until it begins to crackle. Add onions and saute until they turn pink to golden. Add ginger garlic paste and fry till the raw smell has gone. This takes about 2 mins. Add capsicum, peas and soya granules. Add salt, turmeric, chili powder and garam masala. Saute for another 2 to 4 mins. Reduce the flame to low and cook covered for about 5 to 7 mins until the raw smell of soya has completely gone. You will have to keep stirring in between to prevent burning. Add meat masala and more salt if needed and saute for another 2 mins. To make sure soya tastes good, cook until it turns soft and no raw flavor can be felt. Add coriander leaves. Switch off the stove and squeeze in lemon juice or amchur powder. Mix everything well. Soya kheema masala is ready.
Make soya keema sandwich
Preheat the oven or grill as instructed by manufacturer. Butter the bread slices on one side. On the other side, spread the soya kheema masala. If you have green chutney or prefer to use sauce, you can spread it. First butter the bread on the inner side as well and then the sauce or chutney. Cover the bread and grill it until golden and crisp. Soya keema sandwich is ready to serve. Related Recipes
