Soya chunks get a poor reputation from being boiled and dropped straight into a curry, where they stay spongy and taste of nothing. Soak them, squeeze them hard and pulse them to a coarse mince, and they behave like keema: they brown, they hold spice and they soak up gravy.
Squeezing is the step nobody skips twice. Water left inside the chunks dilutes everything you add afterwards.
Ingredients
- 150g Fudco Soya Chunks 350g
- 1 tin KTC Chopped Tomatoes 400g
- 1 1/2 tsp Fudco Special Garam Masala 400g
- 1 tsp Fudco Rajapuri Haldi Powder 300g
- 1 tbsp East End Kasuri Methi 100g
- Shana Original Paratha 5 Pieces 400g, to serve
- 3 tbsp oil
- 2 onions, finely chopped
- 4 cloves garlic and a thumb of ginger, crushed to a paste
- 2 green chillies, chopped
- 1 tsp chilli powder and 2 tsp ground coriander
- 100g frozen peas
- 1 1/4 tsp salt, the juice of half a lemon and a handful of coriander
Method
- Pour boiling water over the soya chunks, add a pinch of salt and leave them for 15 minutes, until swollen and soft right through.
- Drain, rinse in cold water, then squeeze each handful hard between your palms until no more water comes out. Pulse them in a grinder to a coarse mince, in two batches so they stay uneven.
- Heat the oil in a wide pan and fry the onion over a medium high flame for 10 minutes, until properly brown at the edges. This is where the colour of the keema comes from.
- Add the ginger garlic paste and green chilli and cook for 2 minutes. Stir in the turmeric, chilli powder and ground coriander and fry for 30 seconds.
- Tip in the chopped tomatoes and the salt. Cook for 8 to 10 minutes over a medium flame, until the sauce darkens and the oil pools at the sides.
- Add the soya mince and stir it through to coat. Fry for 5 minutes without stirring too often, letting it catch a little on the base of the pan.
- Pour in 150ml hot water, add the peas and simmer for 8 minutes, until thick and glossy. Crush the kasuri methi between your palms over the pan, add the garam masala and cook for a final minute.
- Meanwhile cook the parathas from frozen in a dry pan, 2 minutes a side, pressing the edges down. Finish the keema with lemon juice and coriander and serve with the parathas straight from the pan.
Cook's notes
Grind the soya dry, with no water in the grinder, or it turns to paste. The keema is better the next day and freezes well in portions, so it is worth making the full quantity. For a pav bhaji style weekend version, add a chopped boiled potato with the peas and a knob of butter at the end.
Questions
How do I stop soya chunks tasting spongy?
Squeeze them hard after soaking. Soak in boiling salted water for 15 minutes, rinse in cold water, then press each handful between your palms until no water comes out. Pulse dry to a coarse mince and let it catch a little in the pan.
How long should I soak soya chunks?
Fifteen minutes in boiling water with a pinch of salt, until they are swollen and soft all the way through. Break one open to check. Drain, rinse in cold water and squeeze well before grinding, or the keema will turn out watery.
Can I freeze soya keema?
Yes, it freezes well in portions and tastes better the next day anyway, so the full quantity is worth making. Thaw it in the fridge and reheat with a splash of hot water. Cook the frozen parathas fresh, 2 minutes a side in a dry pan.
What can I serve with soya keema besides paratha?
Soft buttered pav, chapatis or plain rice all work. For a weekend pav bhaji style plate, add a chopped boiled potato with the peas and stir in a knob of butter at the end. Serve with sliced onion and a wedge of lemon.
