Soya matar keema | How to make Soya matar keema

By Sushma Singh  |  22nd Jan 2018  |  
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  • Photo of Soya matar keema by Sushma Singh at BetterButter
Soya matar keemaby Sushma Singh
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About Soya matar keema Recipe

This delicious and healthy recipe is easy to cook and can be enjoyed with any kind of roti, naan or bread.

Soya matar keema, a succulent delicacy which is famous all over the world. Soya matar keema is one dish which makes its accompaniments tastier. With the overflow of flavours, Soya matar keema has always been everyone's favourite. This recipe by Sushma Singh is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Soya matar keema, just the perfect situation when you realise that you need to know how to make the perfect Soya matar keema. So, at that time you can try out this delicious recipe by Sushma Singh. The recipe of Soya matar keemais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Soya matar keema is 30 minute. This recipe of Soya matar keema is perfect to serve 4. Soya matar keema is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Soya matar keema

Ingredients to make Soya matar keema

  • 1 cup soya granules
  • 1 cup green peas
  • 1 Medium sized onion finely chopped
  • 1 big tomato finely chopped
  • 1 tsp ginger-garlic paste
  • 1tsp garlic finely chopped (optional)
  • 3-4 green chillies, slit lengthwise into half
  • Green coriander finely chopped 1/2 cup
  • 1 bay leaf
  • 1 black cardamom
  • 2-3 cloves
  • 1/4 tsp black pepper
  • 1/2 inch cinnamon
  • 1/2 tsp red chilli powder (adjust according to your taste)
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder (optional)
  • 2 tbsp cooking oil
  • salt as per taste

How to make Soya matar keema

  1. Soak soya granules for 15-20 min in warm water, add a little salt to it. Drain and discard the water after that then again soak the soya granules for the time we will prepare the masala. This is an essential step to remove the anti nutrient of soyabean. This will make the soyabean more digestible.
  2. Wash and drain the matar and keep it aside.
  3. Take oil in a heavy bottom pan and put it on flame.
  4. When the oil is sufficiently hot, add in the bay leaf, black cardamom, cloves, black pepper, and cinnamon.
  5. Add the chopped garlic and saute it.
  6. Add the chopped onions and green chillies and cook till onion turns slightly brown.
  7. add the ginger-garlic paste and cook till the raw smell goes away.
  8. Now add the chopped tomatoes and all the dry spices to it. Put the flame to medium and cook till the oil separates from the masala. Keep checking the masala and stir in between.
  9. Once the masala is done, add the peas and cook for few min.
  10. Drain the soya chunks well and it to the matar/ peas.
  11. Mix everything together and cook for few more minutes.
  12. Now add 1/2 cup of water. Stir once, cover the pan .keep the flame to medium and cook till all the water gets absorbed. (Cooking on medium flame helps the soya granules to absorb the flavors).
  13. Now take a pea on spatula and press it between the fingers. If it gets easily pressed then it is cooked and if it is hard to press then add a little water and cook again.
  14. When the sabji is ready transfer in a bowl garnish with chopped coriander and one fine chopped green chilli. Serve with steaming hot chapati.

My Tip:

Garnishing with chopped green chilli gives a freshness to the dish but it is totally optional.

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