Veg Keema With A Twist: Soya Chunks Turn Classic Dish Into Healthy Delight

1. Soya chunks- 1-2 cups
2. Red chilli powder- 1 tsp
3. Curd- 1 cup
4. Cumin powder- 1/2 tsp –
5. Coriander powder- 1 tsp
6. Garam masala- 1/2 tsp
7. Finely chopped garlic- 2 buds
8. Cinnamon- 1 piece
9. Cloves- 3-4
10. Cardamom- 2-3
11. Tomatoes- 1-2 cups
12. Ginger paste- 2 tsp
13. Chopped green chilli- 2
14. Chopped coriander- 2 tsp
15. Finely chopped onion-2
16. Ghee or oil- 2 tsp
17. Salt- according to taste
18. Fresh coriander leaves for garnish

Easy Way to Make Veg Soya Keema

• To prepare Veg Soya Keema at home, start by boiling the soya chunks.
• Once boiled, sprinkle a little salt over them. Allow the soya chunks to soften, then turn off the heat.
• Drain the chunks and grind them coarsely in a mixer.
• Next, heat some oil in a pan and add cumin seeds, letting them sizzle lightly.
• Once the cumin is fragrant, add finely chopped garlic, green chilli, and onion. Sauté until the onions turn golden brown.
• Then, stir some ginger paste and cook it thoroughly with the spice mixture.
• Once the masala is well-cooked in the pan, add the chopped tomatoes and stir.
• Incorporate the necessary spices and let the mixture simmer on low heat.
• When the oil begins to separate from the masala, add the ground soya chunks along with a spoonful of curd.
• Season with salt to taste, mix everything well, and cover the pan.
• Allow the soya keema to cook gently on low heat for about 10-12 minutes, letting the flavours blend.

Your flavourful veg soya keema is now ready to be served. Enjoy it with maize roti, millet roti, or traditional wheat roti.

Veg soya keema is a nutritious dish due to its high protein content from soya granules. Compared to traditional keema made with meat, this version is lower in unhealthy fats and free from cholesterol.