Soya Keema Masala | Veg Keema Masala Recipe

Delicious, high-protein and healthy Soya Keema Masala Recipe with detailed step by step pictures. Veg Keema Masala recipe, Soya Keema recipe is a perfect side dish for rice, roti or pulao!

Soya Keema Masala is a high-protein and healthy side dish made with Soya Chunks or meal maker. Soya Keema is prepared from dry soya chunks and the masala is a semi-gravy, thick curry that really masks the flavor of soya really well. In fact, with this veg keema masala it is very easy to get the same texture and consistency that of the meat. There are a number of variations that can be made on this simple recipe, depending on the taste preferences and availability of ingredients. As it is a thick gravy, this can be served with pulao or any Indian flat bread but it can also be served with plain rice, sambar or rasam.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Soya Keema Masala
• Substitutions & Variations
• Serving Suggestions
• Similar Recipes
• Soya Keema Masala Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

Key Ingredients

Soya Chunks are used to make the Soya Keema which is one of the main ingredients for this recipe.

Masala base is made with Onions & Tomatoes.

Fresh Thick Curd/Plain Yogurt makes the gravy creamy & rich.

Whole Spices like Fennel Seeds, Bay Leaf, Cloves, Cardamom and Cinnamon are used.

Spice Powders like Kashmiri Red Chilli Powder, Coriander Powder, Garam Masala Powder, Black Pepper Powder & Turmeric Powder are used to flavor Soya Kheema.

Fresh Mint, Cilantro & Curry Leaves are a must, to enhance the fragrance & flavor of the soya keema curry.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Soya Keema Masala

Veg Keema Masala is a simple and easy recipe that is beginner-friendly too. Follow the below notes and tips if you are giving this recipe a try!

Technically Soya Chunks are cooked in water until it is soft for any soya-based recipe however for making soya keema, we will soak it in water for 2 hours (if cold water) or 1 hour (if hot water)

It is important to remove & strain all the water from the soaked soya chunks before it is made into Keema.

To get the perfect Keema using Soya Chunks, always pulsate the blender and don’t run it continuously. There should be enough texture on the soya chunks and not be a paste when blended.

As Soya is quite bland and does not have any taste of its own, the spice powders are used on the higher side to flavor this curry. Always, it can be adjusted per individual’s taste preferences.

This is one recipe where the masala needs to be cooked slowly and especially after soya keema is added. To mask the flavor of soya and to make it soft, it has to be cooked on low flame for 15-20 mins.

Soya Keema absorbs a lot of water content. This should be noted and enough water should be added before it is let to cook on low flame for long time.

Substitutions & Variations

• From large soya chunks to small ones to soya granules, any soya product can be used to make the soya keema.
• Along with soya chunks, you can also use fresh/frozen green peas to make Soya Keema Matar recipe.
• Add mixed minced vegetables to this recipe enhance the taste as well as quantity.
• Adjust the consistency of the masala by adding more water as needed however it tastes the best as thick, semi-gravy.

Serving Suggestions

Soya Keema Masala is best served hot or warm as a side dish for Indian bread, pulao or even plain rice, sambar or rasam. It absorbs a lot of liquid quite quickly, so on cooling down it can tighten up a little bit, so adjust the consistency by adding water again if needed. It stays well when refrigerated in airtight container for 2-3 days and can be frozen too. Make sure to adjust the consistency and reheat it again on low flame for minimum 7-10 mins before serving.

Similar Recipes

Soya Keema Masala Recipe with Step by Step Pictures

First soak 1 cup soya chunks in enough water for 1.5-2 hours until they are soft.

Squeeze and drain all the excess water from the soya chunks.

Add them to a blender and pulsate a few times until they are coarsely ground, resembling keema. Set aside.

In a pan heat 1.5 tablespoon oil and add 2 cloves, 1 bay leaf, 1 cinnamon stick, 1 cardamom along with 1 teaspoon fennel seeds. As they splutter, add a few fresh curry leaves.

Now add 2 medium onions finely chopped and fry on low flame until translucent.

Next add 1 teaspoon ginger garlic paste and fry for 2-3 mins until there is no raw smell.

Add 1 medium tomato along with spice powders – 1.5 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder.

Cook on low flame until the tomatoes are mushy and the spice powders are cooked well. Next add ¼ cup fresh thick curd/plain yogurt.

Mix well and cook on low flame until the oil starts to ooze out.

Now add ½ cup of water along with ¼ cup mint leaves & ¼ cup coriander leaves finely chopped.

Mix well and cook covered on low flame.

Continue to cook on low flame until it is thick. Add salt as needed. Mix well.

Now add the prepared soya keema.

Mix well and soon all the water will be absorbed by the keema.

Add 1-2 cups of water to adjust the consistency of the curry.

Next add ½ teaspoon black pepper powder, mix well.

Cook on low flame covered for 15-20 mins until the soya keema is soft, well cooked with the masala & spice powders.

Garnish with fresh cilantro/coriander leaves finely chopped. Remove from heat.

Serve hot with any Indian bread, pulao or even plain rice, sambar or rasam.

Recipe Notes

• Adjust spices as per preference.
• Adjust the consistency of the masala by adding water as needed.
• Fresh green peas can be added to the masala before the soya keema is cooked to make soya kheema matar recipe.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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