India

Soya keema

Name: Soya keema
Total time: 35 min
Yield: 3 servings
Cuisine: Modern Indian
Ingredients: 1 1/2 cups or soya granules soya chunks; 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp cumin seeds; 1 bay leaf (indian bay leaf); 1 large finely chopped onion; 1 tbsp ginger garlic paste; 1 to 2 chopped green chilli; 2 large chopped tomato; 1/2 cup green peas; 1/4 tsp turmeric (ground turmeric); 1 tsp kashmiri chilli powder; 1 1/2 tsp coriander powder (ground coriander); 3/4 tsp garam masala; 2/3 cup water; 2 tsp lemon juice; Salt, to taste; 2 tbsp coriander leaves (cilantro)

Keema texture, vegetarian kitchen. Pav and lemon please.

35 minTime

21 gProtein each

mediumSpice

Keema, minus the meat2 chapters · 1 min read

Make it your way

Grandma's wayKeema style soya.

The original

247kcalsame

21 gproteinsame

9 gfibresame

35minutessame

Soya keema.

Per serving, worked out from the ingredient table.

Ingredients

Soya chunks1½ cups, or soya granules

Cooking oil (vegetable oil)1½ tbsp

Cumin seeds½ tsp

Bay leaf (indian bay leaf)1

Onion1 large, finely chopped

Ginger garlic paste1 tbsp

Green chilli1 to 2, chopped

Tomato2 large, chopped

Green peas½ cup

Turmeric (ground turmeric)¼ tsp

Kashmiri chilli powder1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala¾ tsp

Water⅔ cup

Lemon juice2 tsp

Saltto taste

Coriander leaves (cilantro)2 tbsp

Method

5 steps

1Boil soya chunks in salted water for 5 minutes. Drain, squeeze dry, then pulse to a coarse mince.
2Heat oil, add cumin and bay leaf, then onion until deep golden.
3Add ginger garlic paste and chilli for a minute, then tomato and spices. Cook until oil separates.
4Add soya mince, peas, salt and water. Cook covered for 8 minutes, then uncover and dry it out.
5Finish with garam masala, lemon and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Soya keema

Keema texture, vegetarian kitchen. Pav and lemon please.

35 minTime

21 gProtein each

mediumSpice

Keema, minus the meat2 chapters · 1 min read

Make it your way

Grandma's wayKeema style soya.

The original

247kcalsame

21 gproteinsame

9 gfibresame

35minutessame

Soya keema.

Per serving, worked out from the ingredient table.

Ingredients

Soya chunks1½ cups, or soya granules

Cooking oil (vegetable oil)1½ tbsp

Cumin seeds½ tsp

Bay leaf (indian bay leaf)1

Onion1 large, finely chopped

Ginger garlic paste1 tbsp

Green chilli1 to 2, chopped

Tomato2 large, chopped

Green peas½ cup

Turmeric (ground turmeric)¼ tsp

Kashmiri chilli powder1 tsp

Coriander powder (ground coriander)1½ tsp

Garam masala¾ tsp

Water⅔ cup

Lemon juice2 tsp

Saltto taste

Coriander leaves (cilantro)2 tbsp

Method

5 steps

1Boil soya chunks in salted water for 5 minutes. Drain, squeeze dry, then pulse to a coarse mince.
2Heat oil, add cumin and bay leaf, then onion until deep golden.
3Add ginger garlic paste and chilli for a minute, then tomato and spices. Cook until oil separates.
4Add soya mince, peas, salt and water. Cook covered for 8 minutes, then uncover and dry it out.
5Finish with garam masala, lemon and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Soya keema

Make it your way

Ingredients

Method

Soya keema

Make it your way

Ingredients

Method

Make it a meal