Soya Kheema is one of those dishes that surprises you the first time you make it. What looks like simple granules turns into a hearty, spiced curry that feels just as satisfying as a traditional kheema. The texture, when cooked right, absorbs the masala beautifully and makes this dish both comforting and filling.
This version keeps things simple and flavourful. Using Netra’s Red Curry Paste brings in the depth of spices without extra steps, making Soya Kheema an easy option for quick dinners, pav meals, or even stuffing for wraps. It’s a practical, protein-rich dish that fits effortlessly into everyday cooking.
Ingredients
• 1 cup soya granules
• 100 g Netra’s Red Curry Paste
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 2 tbsp oil
• 1½ cups hot water
• Salt to taste
• Fresh coriander for garnish
How to Make Soya Kheema
- Boil the soya granules in hot salted water for about 5 minutes.
- Drain, rinse with cold water, and squeeze out all excess water completely.
- Heat oil in a pan and sauté chopped onion until light golden.
- Add ginger-garlic paste and sauté for a minute until aromatic.
- Add chopped tomato and cook until soft.
- Add turmeric powder and Netra’s Red Curry Paste. Mix well and cook for 2 to 3 minutes.
- Add the prepared soya granules and salt. Stir so the masala coats evenly.
- Pour in hot water and simmer for 5 to 7 minutes until the kheema thickens.
- Switch off the flame and garnish with fresh coriander.
Tips / Variations
• Squeezing out water from soya granules is key for good texture.
• Keep the kheema semi-dry if serving with pav.
• Simmer gently to avoid drying out the granules.
• Tastes even better after resting for a few minutes.
For a quick, protein-rich meal with bold flavour, Netra’s Red Curry Paste makes Soya Kheema easy and satisfying to cook at home.
