Ingredients:
- 1 cup soya granules (textured vegetable protein)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, finely chopped (adjust to your spice preference)
- 2 tomatoes, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt to taste
- 1/2 cup green peas (frozen or fresh)
- Fresh cilantro leaves, chopped, for garnish
- Lemon wedges, for serving
Instructions:
- Prepare the Soya Granules:
- Boil 2 cups of water in a saucepan. Add the soya granules and let them soak for 10-15 minutes or until they become soft.
- Drain the water and squeeze out any excess moisture from the soya granules. Set aside.
- Cooking the Soya Keema:
- Heat vegetable oil in a large skillet or pan over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they become translucent and start turning golden brown.
- Stir in minced garlic, ginger, and green chilies. Sauté for another 2 minutes until the raw aroma disappears.
- Spice it up:
- Add ground coriander, ground cumin, turmeric powder, red chili powder, and salt to the pan. Stir well to combine the spices with the onion mixture. Cook for 2-3 minutes until the spices are well-roasted and aromatic.
- Add Tomatoes:
- Add the finely chopped tomatoes and cook until they soften and the oil begins to separate. This will take about 5-7 minutes.
- Incorporate Soya and Peas:
- Add the boiled and squeezed soya granules to the pan. Mix well with the tomato-onion mixture.
- Toss in the green peas and continue to cook for another 5 minutes, stirring occasionally.
- Adjust Seasoning:
- Taste the soya keema and adjust the salt and spice level to your liking. If you want it spicier, you can add more red chili powder.
- Finish and Serve:
- Once the soya keema is cooked through and the flavors have melded together, remove it from the heat.
- Garnish with freshly chopped cilantro leaves and serve hot.
- You can also serve it with lemon wedges on the side for an extra burst of flavor. Squeeze some lemon juice over your serving before eating.
Enjoy your delicious and nutritious Soya Keema! Serve it with rice, roti (Indian flatbread), or as a filling for wraps or sandwiches.
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