Soya Kheema Matar Recipe
If you are looking for a vegetarian dish that is flavorful and protein-packed, look no further than the Soya Kheema Matar Recipe. This soya kheema matar masala is a semi-dry dish that pairs well with roti, chapati, rice, pav (Indian buns), bread, or plain paratha. It is an easy recipe that comes together in under 40 minutes.
Many do not enjoy the taste or texture of soya chunks. The texture can be quite dense and chewy, which may not appeal to everyone’s palate.
Since the time I have known the nutritional value of soya, it has become my favorite and they have an important place in my pantry. I dish out numerous dishes with soya (chunks and granules). I have already shared a few and will share many more.
Whether you’re a vegetarian, non-vegetarian, or simply looking to include more plant-based meals into your diet, this recipe is a must-try.
What is Kheema?
The word “kheema” is derived from the Hindi language, specifically from the North Indian dialect. In Hindi, “kheema” refers to minced or ground meat (chicken, beef, mutton). It is commonly used to describe dishes that are made by finely chopping or grinding meat into small pieces.
However, with the growing popularity of vegetarian and vegan diets, there are now plant-based alternatives to traditional meat-based kheema. For example, soya kheema substitutes minced meat with soya granules.
Soya kheema can almost be categorized as a mock meat dish owing to its texture similar to minced meat.
Across India, soya is creatively used to make various vegetarian dishes. The reason for their popularity is the meat-like texture and the ability to absorb the flavor of the curry.
About Soya Kheema Matar Recipe
Soya Kheema Matar Recipe is made with soya granules (minced soya chunks), green peas (matar), and basic spices.
The intensely flavorful base sauce is made with onions, ginger, garlic, curd, and aromatic Indian spices. Soya has no flavor of its own. So, it always requires a good amount of spices.
One important ingredient that acts as a flavor booster to this soya kheema matar recipe is the Meat Masala (Everest brand). It is a vegetarian spice mix that combines a variety of spices and herbs that complement the taste of soya. These spices also create a rich and aromatic flavor profile.
In this recipe, I have also added a few whole spices to give the dish a unique aroma and flavor. I fish out the whole spices before serving. However, you can choose to leave them out.
This recipe is a tomato-free variation, perfect for those who prefer to avoid tomatoes when the price is at an all-time high.
With this step-by-step recipe, you will be able to make a perfectly soft, juicy, and aromatic dish that you will fall in love with instantly.
Reasons to try
Quick and easy.
Perfect for brunches/lunch or quick meal.
Good source of protein and fiber.
1. Soya: If you are using soya chunks, pulse them in a food processor or blender to achieve a minced consistency.
2. Sautéing the onions: Be patient and take your time to sauté the onions until they turn a light golden brown. It adds depth and sweetness to the masala.
3. Cooking the curd mixture: Cook the mixture on low to medium heat stirring continuously to ensure even cooking and prevent the yogurt from curdling. High heat can cause the yogurt to separate and create a grainy texture.
4. Cooking the masala: Allow the masala to cook well to ensure the flavors blend together. Cook the masala until the oil separates from the mixture. This indicates that the spices are well-cooked and their flavors are infused into the dish.
5. Thickness of the gravy: Adjust the consistency of the gravy by adding water or reducing it further based on your preference.
6. Resting time: Let the cooked soya kheema matar masala rest for a few minutes before serving. This allows the flavors to settle and intensify.
Soya: I have used Nutrela soya granules. It is readily available and can be found in most Indian grocery stores.
Oil: I have used refined oil. Feel free to use any oil you have on hand.
Green Peas: I have used frozen peas. You can use fresh green peas if available.
Whole spices: bay leaf, cloves, cinnamon stick, cumin, and green cardamom.
Onions: forms the base of the masala.
Aromatics: ginger and garlic paste. You can make the paste by grinding equal parts of fresh ginger and garlic together.
Spices & seasoning: turmeric powder, red chili powder, coriander powder, meat masala powder, and salt.
Garnishing: coriander leaves.
Others: curd and green chilies.
How to make Soya Kheema Matar (step-by-step)
1. Boil enough water in a large pot or saucepan. Once the water comes to a rolling boil, turn off the heat. Add 1 cup of soya granules to the hot water. Let them soak for about 10-15 minutes.
2. After the soaking time is complete, drain the water and squeeze out any excess moisture from the soya granules.
3. In a mixing bowl, add 1/2 cup curd, 1/2 tbsp red chili powder, 1 tbsp coriander powder, 1 tbsp meat masala powder, and salt to taste.
Whisk the yogurt until smooth. Set it aside.
4. Heat oil in a pan or kadai over medium heat. Add 1/2 tsp cumin seeds, 2-3 cloves, 1 inch cinnamon stick, 2 green cardamom, and 2 bay leaves. Let them splutter.
5. Add 2 medium onions (finely chopped) and sauté until they turn a light golden brown color.
Saute the onions over medium flame.
6. Add 1 tbsp ginger-garlic paste and 1/2 tsp turmeric powder. Sauté for a minute until the raw smell disappears.
7. Add 1/2 cup green peas (frozen or fresh) and mix well. Saute for a minute.
8. Add the soaked and squeezed soya granules to the masala. Stir well for 1-2 minutes to coat the granules with the masala.
9. Reduce the heat to low and add the whisked yogurt mixture to the pan. Stir well to combine the yogurt mixture with the soya granules.
10. Once the yogurt mixture is mixed well, turn the flame to medium and saute until moisture evaporates and the oil separates at the sides of the pan.
Stir occasionally to prevent sticking.
11. Add 1 cup of hot water and give a good mix. Add 2-3 slit green chilies.
Taste test and add salt and spice if needed.
12. Cover the pan and simmer on low heat for about 10-15 minutes or until the green peas are cooked through and tender.
13. Open the lid and you will notice a thin layer of oil floating on the top.
If the gravy appears too thick, you can add a little hot water to adjust the consistency.
14. Lastly, add chopped coriander leaves and give a final mix.
Soya Kheema Matar is ready. Serve it hot with roti or rice.
Soya kheema matar is a main-course dish. It tastes best with roti, chapati, lachha paratha, tandoori roti, or naan. Indian flatbreads are perfect for mopping the spicy flavors of this vegetarian curry.
It’s very filling and perfect to scoop with butter-toasted pav/burger buns or bread slices with a refreshing salad on the side.
Can make a flavorful sandwich or wrap using soya kheema matar as a filling. Spread some chutney or sauce on bread slices or tortillas, add the kheema mixture, and roll it up for a quick and tasty meal.
Can toss in some macaroni.
Refrigeration: If you have any leftovers or pre-prep a meal, you can refrigerate the curry for 3-4 days. Make sure the dish has cooled down completely, transfer it to a clean and dry container, and store it in the refrigerator.
Before serving, reheat the curry in a pan or in a microwave. You can add a splash of water or broth if needed to adjust the consistency.
Freezing: If you want to store the Soya Kheema Matar Masala for a longer duration, you can freeze it. Allow the dish to cool completely and transfer it to a freezer-safe container or freezer bag. Label the container with the date and name of the dish. It can be stored in the freezer for up to 1 to 2 months.
When you’re ready to use the stored soya kheema matar masala, thaw it in the refrigerator overnight or use the defrost setting on your microwave.
My recipe is just a guide, you can tweak it to give different variations. Some of the suggestions are mentioned below:
You can combine some fresh vegetables (finely chopped) with the soya granules such as – cauliflower, broccoli, green beans, or carrots.
Feel free to add other spices or seasonings like garam masala, and or kasuri methi (dried fenugreek leaves) for additional flavor.
For a smooth and creamy gravy texture, add cream toward the end.
More Related Recipes
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Soya Kheema Matar Recipe | Soya Keema Matar Masala
- 1 cup Soya granules
- 1/2 cup Green peas (frozen or fresh)
- 1/4 cup Oil
- 2 medium Bay leaf
- 3 numbers Cloves
- 1 inch Cinnamon stick
- 2 small Green cardamom
- 1/2 tsp Cumin
- 2 medium Onions
- 1 tbsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- 1/2 cup Curd
- 1/2 tbsp Red chili powder
- 1 tbsp Coriander powder
- 1 tbsp Meat masala (any good brand)
- 2-3 numbers Green chilies
- 1 cup Water (hot)
- Salt to taste
- 2-3 tbsp Coriander leaves
- Place the soya granules in a bowl and cover them with warm water. Let them soak for about 10-15 minutes.
- After soaking, drain the water and squeeze out any excess moisture from the soya granules.
- In a mixing bowl, add curd, red chili powder, coriander powder, meat masala powder, and salt. Whisk the yogurt until smooth. Set it aside.
- Heat oil in a pan or kadai over medium heat. Add cumin seeds, cloves, cinnamon stick, green cardamom, and bay leaves. Let them splutter.
- Add the finely chopped onions and sauté over medium flame until they turn a light golden brown color.
- Add the ginger-garlic paste and turmeric powder. Sauté for a minute until the raw smell disappears.
- Add the frozen green peas and mix well. Saute for a minute.
- Add the soaked and squeezed soya granules to the masala. Stir well for 1-2 minutes to coat the granules with the masala.
- Reduce the heat to low and add the whisked yogurt mixture to the pan. Stir well to combine the yogurt mixture with the soya granules.
- Once the yogurt mixture is mixed well, turn the flame to medium and saute until moisture evaporates and the oil separates at the sides of the pan.
- Add hot water and give a good mix. Add 2-3 slit green chilies. Taste test and add salt and spice if needed.
- Cover the pan and simmer on low heat for about 10-15 minutes or until the green peas are cooked through and tender.
- Open the lid and you will notice a thin layer of oil floating on the top.
- Lastly, add chopped coriander leaves and give a final mix.
- Soya Kheema Matar is ready. Serve it hot with roti or rice.