Soya Keema Recipe- Green Pea & Mint Indian Curry

Last Updated on 4 months by Neha Deshmukh

Soya Keema Recipe: Green Pea & Mint Indian Curry

Hey everyone! If you’re looking for a delicious, protein-packed vegetarian curry that’s bursting with flavour, you’ve come to the right place. This Soya Keema with Green Peas and Mint is a family favourite in my house – it’s comforting, relatively quick to make, and always a hit with everyone. I first stumbled upon this recipe when I was trying to incorporate more plant-based meals into our diet, and it’s been a regular ever since!

Why You’ll Love This Recipe

This Soya Keema isn’t just a good vegetarian option; it’s genuinely delicious. The soya granules take on all the wonderful flavours of the spices, and the peas and mint add a lovely freshness. It’s a fantastic weeknight meal that comes together in under an hour, and it’s way more interesting than your average lentil curry. Plus, it’s a great way to sneak in some extra protein!

Ingredients

Here’s what you’ll need to make this flavourful Soya Keema:

• 2 cups water
• 1 cup soya granules
• 3 tablespoons curd (yogurt)
• 3 tablespoons oil or ghee
• 1 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 5-6 black peppercorns
• 1 tej patta (bay leaf)
• 1 cup onions, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon green chilies, finely chopped
• 1 cup tomatoes, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 cup green peas
• 2 tablespoons mint leaves, chopped
• 1 cup water
• 2-3 tablespoons coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Soya Granules: These are the star of the show! I prefer using medium-sized granules as they have a nice texture. Remember to hydrate them well – they’ll expand quite a bit. Don’t skip squeezing out the excess water, or your keema will be soggy.
• Kashmiri Red Chili Powder: This isn’t about heat; it’s about colour! It gives the curry a beautiful vibrant red hue without making it overly spicy. If you don’t have it, you can substitute with regular chili powder, but use a little less.
• Garam Masala: Every family has their favourite blend! You can find pre-made garam masala in most Indian grocery stores, or you can make your own. The blend usually includes cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and peppercorns.
• Regional Variations: Spice levels in Indian cooking vary hugely! Feel free to adjust the amount of green chilies and red chili powder to suit your preference. Some regions also add a touch of amchur (dry mango powder) for a tangy flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, hydrate the soya granules. Pour 2 cups of hot, salted water over them and let them sit for about 20 minutes. Once softened, drain, rinse, and really squeeze out all the excess moisture.
2. Heat 3 tablespoons of oil or ghee in a pan over medium heat. Add the cinnamon stick, cardamom, cloves, peppercorns, and bay leaf. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
3. Add 1 cup of finely chopped onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it for the flavour. Then, add 1 teaspoon of ginger-garlic paste and 1 teaspoon of chopped green chilies. Cook for another minute until the raw smell disappears.
4. Now, add 1 cup of chopped tomatoes and cook until they become pulpy. Stir in 1 teaspoon each of turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and garam masala. Sauté for just a minute to toast the spices.
5. Take the pan off the heat and whisk in 3 tablespoons of yogurt until everything is smooth and combined. Return the pan to the stove and cook until the oil starts to separate from the masala – this is a sign that it’s cooked through.
6. Add the hydrated soya granules, 1 cup of green peas, 2 tablespoons of chopped mint leaves, and 1 cup of water. Give it a good stir, then cover the pan and simmer for 10-12 minutes, or until the peas are tender.
7. Finally, garnish with 2-3 tablespoons of fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• If the curry becomes too thick, add a splash of water.
• Taste and adjust the seasoning as needed.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like cashew yogurt or coconut yogurt.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level: My friend, Priya, loves a fiery curry, so she always adds an extra green chili or a pinch of cayenne pepper. Feel free to adjust the chili quantity to your liking.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a vrat-friendly version.

Serving Suggestions

This Soya Keema is incredibly versatile. It’s fantastic with:

• Roti or naan
• Steamed rice (basmati is my go-to!)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw completely before reheating.

FAQs

Can I use TVP instead of soya granules?

Yes, you absolutely can! TVP (textured vegetable protein) works just as well. You’ll need to hydrate it the same way as soya granules.

What is the best way to remove excess moisture from the soya granules?

I find squeezing them in a clean kitchen towel works best. You can also gently press them between your palms.

Can I make this curry ahead of time?

Yes! The flavours actually develop even more overnight. Just reheat gently on the stovetop.

What kind of rice or bread pairs best with Soya Keema?

Basmati rice is a classic pairing. For bread, I love it with warm, fluffy naan or whole wheat roti.

How can I adjust the thickness of the curry?

If it’s too thick, add a little water. If it’s too thin, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all.