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Dhaba Style Soya Keema Masala

Aromatic spices, succulent soya keema, and fresh peas. The protein-rich Dhaba Style Soya Keema Masala is packed with flavors and is just as easy to make at home.
Servings: 4 people
Course: Main Course
Cuisine: Indian
Total Time: 40 minutes

Ingredients

  • 1 1/2 cups soya granules
  • 1/2 cup boiled green peas
  • 2 tbsp oil
  • 2 tbsp butter
  • 2 medium onions finely chopped
  • 1-2 chopped green chillies
  • 2 tbsp ginger garlic paste
  • 2 medium tomatoes pureed
  • 2 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1/2 tsp turmeric powder (haldi)
  • Coarsely ground garam masala (see below)
  • 2 tbsp chopped green coriander leaves
  • 2 tsp crushed kasoori methi (dried fenugreek leaves)
  • Juice of one lemon

Coarsely ground garam masala

  • 6 cloves
  • 10 peppercorns
  • 1" piece of cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 bay leaf
  • 1 star anise
  • 1 piece of mace

Instructions

  • Boil water in a saucepan. Add a tsp of salt. Add the granules and boil for 5 minutes until soft. Wash well under running water. Squeeze out the excess water.
  • Heat oil and butter in a pan. Once the butter melts, add in the finely chopped onions and green chillies and saute until translucent.
  • Next, add the ginger garlic paste and saute until the onions are lightly browned.
  • Add in the freshly pureed tomatoes and saute.
  • Now add the dry masalas - salt, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), turmeric powder, and coarsely ground garam masala. Saute for a few minutes until the oil starts appearing on the sides.
  • Now add in the peas and saute.
  • Add the soya granules and cook until the liquid dries up a bit.
  • Add a bit of water, cover with a lid and cook until the soy granules and peas are done. Add some water and adjust the gravy as per your taste.
  • Finally, add chopped green coriander leaves and crushed kasoori methi. Mix well.
  • Turn off the heat. Add lemon juice and mix well.
  • The Dhaba Style Soya Keema Masala is ready to serve. Garnish with onion slices, ginger juliennes, and lemon wedges. Serve hot with parathas or pav.

Notes

  • If you do not have soya granules available, boil the soya chunks and coarsely grind them.
  • You can add Maggi super seasoning for extra flavor.