Kheema is an Indian ground-meat curry, and this version swaps the meat for soya chunks, the dried soy protein sold in Indian groceries. Soya chunks have a texture problem when cooked carelessly: they turn spongy and bland and absorb whatever liquid is nearby. This recipe addresses that at the start, requiring you to hydrate, squeeze dry, and pulse the chunks into granules before they ever hit the spices. Done right, the texture reads surprisingly close to ground meat in a curry, with cumin, coriander, garam masala and kasuri methi in the sauce. It went into our weeknight rotation the first time we made it.
The yogurt is stirred in off the heat and then brought back to the flame gently, which prevents it from splitting and keeps the sauce smooth. Kasuri methi, crushed between your fingers just before finishing, adds a faintly bitter, hay-like fragrance that you cannot replicate with a substitute. Serve this dry curry with roti or paratha. It reheats well the next day and is worth making a double batch if you have time, since the flavors deepen overnight.
Soften and Chop the Soya Chunks
Heat water in a pan and soak the soya chunks over medium heat for 4 to 5 minutes until they swell, then leave them in the warm water for another 5 minutes. Drain and squeeze out excess moisture thoroughly to prevent sogginess. If using soya chunks rather than granules, pulse them briefly in a chopper to break them into smaller pieces.
Build the Tomato Masala Base
Heat oil in a deep wok and add cumin seeds, bay leaves, and black peppercorns. Once the cumin splutters, add the chopped onion and green chillies and saute until the onion turns pink. Stir in the ginger-garlic paste and cook until the mixture browns. Add the chopped tomatoes with a pinch of salt, coriander powder, red chilly powder, and turmeric. Cook until the tomatoes soften. Add a few drops of water if the mixture dries out.
Add the Soya, Peas, Curd, and Finishing Spices
Add the green peas with a quarter cup of water, cover, and cook for 5 minutes. Stir in the soya granules and cook for 2 to 3 minutes. Remove from heat, add the beaten curd, and return to a low flame. Stir in lemon juice and garam masala and cook for 2 more minutes. Finish by crushing kasuri methi between your fingertips and stirring it in. Garnish with chopped coriander.
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Soya Kheema Matar
- Total Time: 35 minutes
- Yield: Serves 3-4
Description
A flavorful Indian-style dry curry made with protein-rich soya chunks and peas, perfect as a vegetarian alternative to traditional kheema.
Ingredients
- 1 cup soya chunks or granules
- 3/4 cup green peas
- 1 large red onion, finely chopped
- 2 large tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 2 bay leaves
- 2-3 black peppercorns
- 2 green chillies, chopped
- 1 teaspoon cumin seeds
- 1/2 to 3/4 teaspoon red chilli powder
- 1 1/2 teaspoons coriander powder
- A pinch of turmeric powder
- Salt to taste
- 2 tablespoons thick yogurt
- 1/2 tablespoon lemon juice
- 1 teaspoon kasturi methi (dried fenugreek leaves), crushed
- 3/4 to 1 teaspoon garam masala powder
- 2 tablespoons oil
Instructions
- Heat water in a pan. Put soya chunks in it for 4-5 mins on medium heat, to soften. Once it fluffs up, let it sit in warm water for another 5 mins. Then drain and squeeze the soya well to avoid it getting soggy and keep aside.
- If using soya chunks and not granules, put slightly cooled soya chunks in a chopper. And pulse 2-3 to just make it smaller/ granules.
- Heat oil in deep wok. Add cumin, bay leaf and black peppercorn. Let the cumin splutter. Then add the chopped onions and green chillies. Saute till it turns pink, on med-high heat. Then add ginger garlic paste and let the mixture turn brown, stirring in between.
- Now add chopped tomatoes with a pinch of salt and spices, except garam masala. And cook till the tomatoes turn soft. Add few drops of water, if the mixture dries up.
- Add green peas and 1/4th cup water. Cover and let it cook for about 5 mins.
- Now add the soya granules and add salt. Mix well and cook for another 2-3 mins. Now remove from heat and add well beaten curd. Mix it and bring to back to flame.
- Add lemon juice and garam masala powder and mix it well. Cook on low heat for another 2 mins. Check seasoning.
- Finish by adding kasturi methi, crushed between finger tips to release maximum aroma. Garnish with chopped coriander leaves.
- Serve hot with roti or paratha, Indian flat bread and enjoy the meal.
Notes
- Squeeze the soaked soya chunks completely dry before pulsing — leftover water waters down the masala and keeps it from browning properly.
- Stir the yogurt in off the heat, then return the pan to a low flame. Adding it straight to a hot pan is what makes curries split.
- Crush the kasuri methi between your fingers right before adding it — whole dried leaves straight from the jar barely release any fragrance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
Frequently Asked Questions
How do I prevent the soya chunks from being spongy or bland?
Squeeze out as much water as you can after soaking. Soya chunks absorb water readily and if they are not well-drained, they dilute the masala and stay rubbery. Dry-frying or pan-toasting them briefly after draining can also improve their texture.
What is kasuri methi and can I skip it?
Kasuri methi is dried fenugreek leaves with a slightly bitter, aromatic flavor. It is added at the end of cooking to preserve its fragrance. You can skip it, though it adds a characteristic note that is common in Indian dry curries. A small amount of fresh fenugreek leaves is an alternative.
Can I add vegetables other than peas to this dish?
Yes. Diced carrots, chopped potatoes, or finely chopped green beans all work well and follow the same cooking time as the peas. Add firmer vegetables like potatoes a few minutes before the peas to ensure everything cooks evenly.
