Soya Kheema

Soya Kheema

Hey guys! The recipe I am posting today is made using Soya chunks, you can substitute soya chunks with granules also and in that case you need not grind the soya. Soya is full of proteins and many people do not like the taste of soya but try out this kheema recipe with pav/bread and you will love it. Lets get cooking….


Soya chunks – 1 cup

Onions (finely chopped) – 3 medium

Tomatoes (finely chopped) – 3 medium

Ginger paste – 1 tbsp

Garlic paste – 2 tbsp

Green chilies (finely chopped) – 3 chilies

Oil – 2 tbsp

Jeera/Cumin seeds – 2 tsp

Turmeric powder/Haldi powder – 1 tsp

Kashmiri red chilly powder – 1 tbsp

Cumin-Coriander powder/Dhania-Jeera powder – 1 tbsp

Garam Masala powder – 2 tsp

Anardana powder – 1 tsp

Lemon juice – 1 lemon

Kasturi methi – 1 tsp

Tomato ketchup – 1 tsp

Sugar – 1/2 tsp

Asafotida/hing – 1/4 tsp

Capsicum (finely chopped) – 1 medium

Water to boil the soya chunks

Water – 1 and 1/2 cups

Salt as per taste

Coriander leaves (finely chopped) – 1/4 cup


1. In a pan/bowl heat the water. Once it comes to boil add the soya chunks in it and let it boil for a minute. After a minute switch off the gas and cover the pan. Let the soya chunks cook for 10 minutes. After ten minutes drain the water and let the chunks cool down. Once they have cooled down grind it in a grinder roughly without using water.

2. In a kadhai/pan/wok take the oil and let it become warm to this add the hing and cumin seeds and let them crackle. Now add the green chilies and saute for a few seconds.

3. Now add the onions and saute till they turn little brown. To this add the ginger and garlic paste and saute. Now add the tomatoes and capsicum and saute for few seconds.

4. To this add the turmeric powder, red chili powder, dhania-jeera powder and mash and mix it all together. Let it cook till the mixture leaves oil.

5. Once the mixture leaves oil add the grind soya and mix it all well. To this add the salt, anardana powder, sugar, tomato ketchup and water and mix it all well. Finally add the garam masala, kasturi methi and lemon juice and cover and cook on low flame for five minutes.

6. Switch off the gas after 5 minutes and add the coriander leaves. Serve hot garnished with onions and pav/breads.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and powered by Deyga.

46 responses to “Soya Kheema”

  1. This looks really delicious. You are absolutely right, it tastes so good with bread. I don’t add capsicums or anardana to the soya keema. I will try your version of the recipe next time. Thank you for sharing it.


  2. Looks really tempting. Love the idea of having it with pav, much like keema pav. I enjoy having it in Shepherd’s Pie too. Will definitely try out your recipe.


  3. Iam one of those who doesn’t like soya cause I feel it taste very non-veggie. Whenever I make it is only because of obligation coz of the health benefits. I also try to make it with different kinds of masalas and veggies. But your recipe sounds yummy – will definitely try it.


  4. Looks like a great recipe, Shail. Very well presented and clicked as well. Somehow I have never liked soya. I don’t like the smell. How do you cook it without the smell? I would really like to know.


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