Veg Soya keema
soya chunks keema is a vegetarian dish made with soya chunks as the main protein source. Soya chunks, also known as textured vegetable protein or TVP, are made from soybeans and are a popular meat substitute in vegan and vegetarian dishes. The soya chunks are typically rehydrated in hot water or broth and then finely minced or ground to resemble the texture of ground meat. They are then cooked with spices and vegetables to create a flavorful keema dish.
Ingredients
- soya granules 1 cup
- water 1 cup
- onion (finely chopped) 1
- tomato (finely chopped) 1
- ginger garlic paste 1 tsp
- cumin seeds 1 tsp
- coriander powder 1 tsp
- cumin powder 1 tsp
- garam masala 1 tsp
- red chili powder 1 tsp
- Salt to taste
- oil 2 tbsp
- water 1 cup
- Fresh cilantro (for garnish)
Instructions
- Rinse the soya granules in water and then soak them in 1 cup of water for 15 minutes.
- In a pan, heat the oil and add the cumin seeds. Once they start to splutter, add the finely chopped onions and fry until they turn golden brown.
- Add the ginger garlic paste and fry for a minute. Then, add the finely chopped tomatoes and cook until they are soft.
- Add the coriander powder, cumin powder, garam masala, and red chili powder. Mix well and cook for another minute.
- Now, add the soaked soya granules along with the water and mix well.
- Add 1 cup of water and bring the mixture to a boil.
- Reduce the heat to low and let the gravy simmer for 10-15 minutes until the soya granules are cooked and the gravy thickens.
- Garnish with fresh cilantro and serve hot with rice or roti.
Notes
Veg soya chunks keema can be a nutritious and protein-rich meal option, particularly for vegetarians and vegans. It is important to consider the overall nutrient profile of the dish, as well as the portion size, when determining its place in a healthy diet.