Soya Keema Matar Masala | Soya Keema Green Peas Masala | Soya Keema Recipe

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Spicy
Recipe by Kamaths Veg & Non-Veg on YouTube
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Measurements
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All Ingredients

Main Ingredients

All Ingredients

Spices

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Soya Chunks

    Soak soya chunks in hot water for . Squeeze out all the water, wash again, and then them in a mixer or grate them.

  2. Temper Spices

    Heat 2 tablespoons of oil in a kadai (wok). Add 1 teaspoon of cumin seeds (jeera) and 1 teaspoon of crushed Kasuri Methi. Let them splutter.

  3. Sauté Onions and Green Chilies

    Add 1 bowl of chopped onions and 2 chopped green chilies. Fry until the onions turn light brown.

  4. Add Ginger Garlic Paste

    Add 2 teaspoons of ginger garlic paste and until the raw smell disappears.

  5. Cook Red Chili Powder and Tomatoes

    Add 2 tablespoons of red chili powder and a pinch of turmeric powder. Mix well. Then add 1/2 bowl of chopped tomatoes and fry until they soften and the oil starts to separate.

  6. Add Remaining Spices and Coriander

    Add 1 piece of cinnamon stick (dalchini), 4 cloves (lavang), 1.5 teaspoons of coriander powder (dhaniya powder), 1 tablespoon of garam masala, and 1 tablespoon of Kitchen King Masala. Mix and fry for .

  7. Incorporate Curd

    Add 1/2 cup of curd (yogurt) to the mixture. the flame to low and mix continuously until the curd is well incorporated and the oil separates from the masala.

  8. Add Salt, Peas, and Soya Keema

    Add salt to taste. Then add 1 cup of boiled green peas and 2 cups of soya keema. Mix everything thoroughly.

  9. Simmer the Masala

    Add 1 cup of water to the mixture and stir well. Cover the kadai with a lid and let it on low flame for .

  10. Final Stir and Serve

    After , remove the lid and give it a final stir. Your Soya Keema Matar Masala is now ready. Garnish with fresh chopped coriander leaves and serve hot with phulka or chapati.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Serve with plain rice orIngredient swap

    Serve with plain rice or jeera rice instead of chapati/phulka.

  • Add other vegetables like dicedCustomise

    Add other vegetables like diced potatoes or carrots for more variety.

  • For a richer tasteCustomise

    Add a tablespoon of fresh cream at the end.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipAdjust Green Chilies and Red

    Adjust green chilies and red chili powder according to your spice preference.

  • Flavour tipEnsure Onions Are Fried Until

    Ensure onions are fried until light golden brown for a good base flavor.

  • TipCook the Masala Until the

    Cook the masala until the oil separates from the mixture to ensure all spices are well cooked.

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