Soya Keema Matar

Soya Keema Matar is  a very  aromatic and well spiced dish  made with Soya Granules and green peas. Its a nutritious dish which goes well with any kind of roti or paratha. If left over you can use it as a filling for sandwiches, however trust me it tastes better the next day too.


Soya Granules – 1cup
Green Peas -1/2 cup
Boiling water – 4 cups
Oil -3 tablespoon
Onion, finely sliced – 2 medium
Onion Garlic paste – 3 Tablespoon (2 medium onion and 6 cloves of garlic)
Ginger, grated- 1 inch    
Green chilli, chopped  – 2
Tomato, chopped – 1 medium
Yogurt / Dahi – 2 tablespoon
Green cardamoms – 2
Cloves – 4
Cinnamon -1 inch
Bay leaf – 1
Coriander powder – 1 tablespoon
Cumin powder – 1 teaspoon
Chilli powder – 1 teaspoon
Turmeric powder – 3/4 teaspoon
Green coriander, chopped – 4 tablespoon
Garam masala – 1 teaspoon
Salt  – As per taste.

“Soya Keema Matar”


Soak soya granules in 4 cups of boiling water with 1/2 teaspoon of salt for 30 min. Drain and squeeze out excess water.
Heat 1 tablespoon of oil in a kadhai and roast the soya granules until it turns become brown.             Once done remove from heat and transfer into a separate bowl. Heat the remaining oil, add the green cardamoms, cloves, cinnamon and bay leaf, let it fry for a minute and then add the sliced onions and fry till they start turning brown. Mix onion garlic paste along with coriander powder, cumin powder, red chilli powder and turmeric powder, mix well and add to the fried onions. let this fry for 3-4 mins then add the chopped tomatoes and fry till the oil separates from the sides. Now add the green peas along with 1/2 cup of water and salt, cover and cook till the peas are nearly done. Add the roasted soya granules along with 1 cup of water and beaten curd, cook till almost dry. Add the green coriander, chopped green chillies and garam masala and mix well.
Garnish with green coriander, a slice of tomato and ginger juliennes.
Serve hot with roti or paratha of your choice.

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