Soya Keema Matar Vegetable
Soya Keema Matar is a protein-rich, plant-based dish made with soya granules (textured vegetable protein), green peas, and a blend of aromatic spices. It’s an excellent choice for weight management due to its high protein and low-calorie content. This dish is flavorful, filling, and perfect for lunch or dinner.
Nutrition Facts
Per serving
Energy
105 kcal
Protein
10 g
Carbs
12 g
Fat
2 g
Fiber
4 g
Ingredients
Soya Granules
0.25 cup (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
0.5 tsp (2.5g)
Garlic paste
0.5 tsp (2.5g)
Common salt
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Green Peas
0.5 small cup (50g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Green Chilli
1 tsp (2g)
Instructions
Preparation
Soak soya granules in warm water for 10-15 minutes. Once softened, squeeze out excess water and set aside.
Blanch the green peas in boiling water for 2-3 minutes if using fresh peas.
Cooking Steps
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and green chili. Cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add peas and soya granules and mix well, ensuring they are coated in the masala.
Cover the pan with a lid and let it cook for 10-12 minutes over medium heat until the vegetables are cooked through and the keema has thickened.
Garnish with fresh coriander leaves and serve hot.