Soya keema | Meal maker keema
This is the vegetarian version of the famous mutton keema made with minced soya chunks/meal maker, onion, tomatoes, ginger garlic paste and mutton masala.
Ingredients
To cook soya
- ½ cup soya chunks
- 2 cups water
- ½ tsp salt
To make soya keema
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp split urad dal
- 1 tsp cumin seeds
- ½ cup raw onion paste blend 1 big chopped onion till smooth
- 1 green chili
- 1 tbsp ginger garlic paste
- ⅓ cup tomato puree blend 2 chopped tomatoes till smooth
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp mutton masala
- Or
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp butter
- Curry leaves
Instructions
How to cook soya chunks
- In a bowl take the soya chunks and salt. I have taken mini chunks. You can also use regular sized soya chunks or meal maker.
- Pour hot water over the soya chunks and cover and rest it for 10 to 15 minutes.
- Next drain the water and rinse in cold water.
- Squeeze the meal maker to remove the excess water.
- Take the soya chunks in a blender and pulse it for a few seconds. Now soya chunks/meal maker is ready. Keep it aside.
Preparation of soya keema | Meal maker keema
- Heat oil in a pan. Once the oil is hot enough, add mustard seeds. Once the mustard seeds are crackled, add split urad dal and cumin seeds.
- Now add the raw onion paste and saute till it's cooked and slightly browned.
- Add the slit green chillies and ginger garlic paste. Cook till the raw smell of the ginger garlic paste goes off.
- Next add the tomato puree and cook till the oil separates.
- Now add the salt, turmeric powder and masala powders. Since we have already added salt while cooking the soya chunks add only the required salt for the masala. I have used mutton masala powder. You can also substitute it with red chilli powder, coriander powder and garam masala powder.
- Saute the masala powder for 2 minutes in the oil.
- Next add required water and cook till the raw smell of masala powders go off.
- Add minced soya.
- Mix everything together and cook on high flame till all the water evaporates and oil glistens over.
- Switch off the stove. Add a teaspoon of butter.
- Garnish with curry leaves or coriander leaves. Serve hot with rotis, chapatis, pooris or as a sandwich.
Notes
- Properly cook and wash the soya chunks before using it in any recipe to avoid stomach/indigestion problems.
- You can make this as a gravy/semi gravy by adjusting the quantity of water.
- Alternatively you can use a cup of coconut milk to this and prepare kurma style side dish.
- Since soya is bland in taste, compliment it with the right amount of spices and masalas.
- You can also add vegetables like capsicum and green peas to make it more nutritious.