Lotus Stem & Soya Keema Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Lotus Stem & Soya Keema Recipe – Authentic Indian Flavors

Hey everyone! I’m so excited to share this recipe with you – Lotus Stem & Soya Keema. It’s a dish that’s close to my heart, bringing together unique textures and a burst of Indian flavors. I first stumbled upon this combination at a small eatery during a trip to Varanasi, and I’ve been recreating it ever since. It’s surprisingly easy to make, and the result is something truly special.

Why You’ll Love This Recipe

This Lotus Stem & Soya Keema isn’t your average keema! The crunchy lotus stems add a delightful texture that contrasts beautifully with the soft soya granules. It’s packed with protein, full of flavor, and a little different from the usual. Plus, it’s a fantastic way to incorporate a slightly unusual vegetable into your diet. You’ll absolutely love how the spices come together to create a warm, comforting dish.

Ingredients

Here’s what you’ll need to make this delicious keema:

• 6 oz tender lotus stems (kamal kakdi)
• 1 medium onion
• 2 garlic cloves
• ½ – 1 inch fresh ginger
• 2 green chilies
• 1 tomato
• ½ cup soya granules
• 1 teaspoon salt
• 1.5 tablespoons oil
• ½ teaspoon fennel seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon carom seeds
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chili powder (adjust to taste!)
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• ½ teaspoon garam masala
• ¼ teaspoon dry mango powder

Ingredient Notes

Let’s talk about some of these ingredients – they really make this dish sing!

Lotus Stems (Kamal Kakdi): A Unique Vegetable

Lotus stems, or kamal kakdi, have a mild, slightly sweet flavor and a satisfying crunch. They’re a bit of an acquired taste for some, but trust me, they’re worth trying! You can usually find them at Indian grocery stores, sometimes fresh and sometimes packaged.

Soya Granules: A Protein-Rich Alternative

Soya granules are a fantastic source of plant-based protein. They absorb flavors beautifully, making them perfect for keema. Make sure to soak them well to soften them up – we’ll get to that in the instructions.

Spice Blend: The Heart of Indian Flavor – Fennel, Cumin & Carom Seeds

The combination of fennel (saunf), cumin (jeera), and carom seeds (ajwain) is what gives this keema its distinctive flavor. Fennel adds a subtle sweetness, cumin brings earthiness, and carom seeds offer a unique, slightly peppery note. Don’t skip these!

Kasuri Methi: Adding Depth and Aroma

Kasuri methi, or dried fenugreek leaves, adds a wonderful depth of aroma and flavor. It’s a staple in many Indian dishes. Crush it between your palms before adding it to release its fragrance.

Oil Selection: Regional Variations & Best Choices

Traditionally, this dish is made with mustard oil in some parts of India, which gives it a pungent flavor. However, I prefer using vegetable oil or sunflower oil for a milder taste. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the soya granules in about 1 cup of warm water for 5 minutes. This will soften them up nicely.
2. While the soya granules are soaking, finely chop your onion, garlic, ginger, green chilies, and tomato. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a wok or a deep pan over medium heat. Add the garlic, ginger, and green chilies and sauté for about 30 seconds, until fragrant.
4. Now, add the fennel seeds, cumin seeds, and carom seeds. Toast them for about 15 seconds – you’ll know they’re ready when they start to sizzle and release their aroma.
5. Stir in the chopped onions, salt, and turmeric powder. Cook for about 3 minutes, until the onions soften and turn translucent.
6. Add the cumin powder, coriander powder, and chili powder. Cook for another minute, stirring constantly, to bloom the spices. This step is crucial for developing the flavor.
7. Add the chopped tomatoes and lotus stems. Cook for 5-7 minutes, stirring occasionally, until the lotus stems are slightly tender. If the mixture becomes too dry, add a splash of water.
8. Drain the soaked soya granules and add them to the pan. Pour in about ½ cup of water and simmer for 5 minutes, until the lotus stems are tender and the soya granules have absorbed the flavors.
9. Finally, finish with garam masala and dry mango powder. Stir well for about 3 minutes to combine all the flavors.

And that’s it! Your Lotus Stem & Soya Keema is ready.

Expert Tips

• Don’t overcook the lotus stems – you want them to retain a bit of crunch.
• Adjust the amount of chili powder to your liking.
• Taste as you go and adjust the seasoning accordingly.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of chili powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptation (Navratri/Fasting Friendly?): While traditionally keema uses meat, this soya version is a great option for those observing fasts during Navratri where certain ingredients are restricted. Just double-check any specific dietary rules you’re following.

Serving Suggestions

Serve this keema warm with paratha, roti, or even rice. A side of yogurt or raita complements the flavors beautifully. My family loves it with a simple onion salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are lotus stems and where can I find them?

Lotus stems, or kamal kakdi, are the edible stems of the lotus flower. You can usually find them at Indian grocery stores, either fresh or packaged.

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh tomatoes work perfectly well. Just use about 1 large, ripe tomato, chopped.

How can I adjust the spice level of this dish?

Reduce the amount of chili powder for a milder flavor, or add a pinch of cayenne pepper for extra heat.

What is the best way to prepare soya granules for this recipe?

Soak the soya granules in warm water for about 5 minutes to soften them up. Make sure to drain them well before adding them to the pan.

Can this keema be made ahead of time?

Yes, you can definitely make this keema ahead of time. It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the refrigerator.

Enjoy! I hope you love this Lotus Stem & Soya Keema as much as I do. Let me know in the comments how it turns out for you!