Awadhi cuisine
Soya Keema Matar
A protein-rich vegetarian keema made with soya granules and green peas — cooked in cold-press soya oil for a double soya benefit. A weekday staple for vegetarian households across North India.
Why cold press mustard oil?
Soya keema is cooked in cold-press soya oil — the neutral flavour lets the spices dominate, and the Omega-3 and isoflavones in the oil complement the protein in the soya granules for a genuinely nutritious meal.
Ingredients
- 1 cup soya granules, soaked in hot water 10 minutes and squeezed dry
- ½ cup green peas
- 3 tbsp Dune Aura Cold-Press Soya Oil
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander to garnish
Step-by-step method
- 1
Heat soya oil in a kadai. Add cumin seeds — let them splutter.
- 2
Add onions. Cook until golden — about 8 minutes.
- 3
Add ginger-garlic paste. Sauté 2 minutes.
- 4
Add tomatoes, chilli powder and coriander powder. Cook until oil separates.
- 5
Add squeezed soya granules and green peas. Mix well.
- 6
Add ½ cup water and salt. Cover and cook 10 minutes.
- 7
Add garam masala. Stir and cook 2 more minutes.
- 8
Garnish with fresh coriander. Serve with roti or as a stuffing for paratha.
Pro tip
Squeeze the soaked soya granules very dry — excess water makes the keema soggy instead of dry and crumbly.
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