VEG KEEMA MATAR | KEEMA MATAR MASALA | SOYABEAN KEEMA RECIPE

The dish vegetarian Keema Matar Masala or soya keema masala. Soya keema is soybean mince, and masala refers to the spice mixture that goes into the recipe. Soya Keema is a very famous North Indian side dish that tastes best with chapatis or parathas.

The recipe is prepared using soya chunks, onion, ginger-garlic paste, peas and a melange of spices. You can also use soya granules instead of chunks for ease of cooking.

HEALTH BENEFITS –

This dish is packed with healthy elements, so health conscious people can also try this tasty recipe. Consuming soy diet helps in reducing the risks of breast cancer in women, along with that it is a rich source of protein which helps maintaining healthy skin, hair and bones.

Read – TINDORA FRY | KUNDRU FRY

INGREDIENTS OF KEEMA –

• 2 cup soya chunks/ granules
• 2 large tomato
• 2 tablespoon garlic paste
• salt as required
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 bay leaf
• 1 handful coriander leaves
• 1 large onion
• 2 tablespoon ginger paste
• 1 cup peas
• 1 tablespoon red chilli powder
• 1 teaspoon coriander powder
• 1 tablespoon kasoori methi powder
• 1 cinnamon stick
• 5 tablespoon vegetable oil

 HOW TO MAKE SOYA KEEMA –

1. Soak soya granules or chunks in hot water for 15 minutes (you can also boil the soya in sufficient water until soft, about 3-5 minutes).
2. Drain and squeeze out water and keep aside.
   
3. Place a pan over medium flame and pour some oil in it. Once the oil is warm, add one bay leaf and cinnamon stick in it. Saute until they turn a little dark in colour.
4. Add onion and saute the onions until it turns translucent.
5. Add the ginger and garlic pastes and saute until light brown.
6. Now add tomato puree and let it cook for another 2-3 minutes.
   
7. Put salt, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala and kasuri methi. Mix everything well on low flame.
8. If you are using Soya chunk, take a grinder and put soaked soya chunks in it and grind to granulate the chunks, make sure that you do not grind it much otherwise it will become powdery which we don't want.
9. Add the green peas and soya granules in the pan. Stir until everything combines well then cook, covered, until done.
   
10. Stir every couple of minutes until most of the water dries out and the dish is cooked. Ensure the dish remains a bit moist when completely cooked.
11. Stir for a while and turn off the flame

Read – TINDORA FRY | KUNDRU FRY

Garnish with coriander leaves and Serve with roti, paratha, naan, rice, or bread. You can also prepare soya keema stuffed bread sandwiches if you wish.

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