Whenever I crave something comforting yet healthy, soya kheema matar curry is my go-to. It’s one of those dishes that tastes like a restaurant-style curry but can be made easily at home. I love pairing it with soft chapathis or steaming hot rice and it never disappoints. Tastes just like egg bhurji

Apart from the taste, soya kheema matar curry is a great choice for those who want to eat healthy without compromising on flavour. Soya chunks are high in protein, low in fat, and keep you full for longer—perfect for weight watchers and fitness lovers.

Let’s Talk About Ingredients

• Soya chunks
  These are the star of the dish, rich in plant-based protein. You need to soak them in hot water for 10 minutes before pulsing them into a coarse kheema texture. If you don’t have soya chunks, you can use even minced mushrooms.
• Tomatoes
  They give the curry its tangy base. Fresh ripe tomatoes work best, but in a pinch, you can use canned tomatoes.
• Mint and coriander leaves
  These fresh herbs add a burst of freshness and balance the richness of the curry. You can skip mint if you don’t have it, but coriander is a must.
• Whole spices
  Cinnamon, cloves, cardamom, and cumin seeds give this dish its warm and earthy flavour.
• Peas
  Green peas add sweetness and colour to the dish. You can use fresh or frozen peas.

Detailed recipe

Video recipe

Instructions with photo guide

• Soak the Soya Chunks
  Take 2 cups of soya chunks in a bowl.

• Pour enough hot water to cover them fully and let them soak for 10 minutes. This will soften the chunks and remove their raw taste.

Prepare the Masala Paste
In a blender jar, add:
• 2 medium tomatoes chopped

• ½ inch piece of ginger chopped

• 8 garlic cloves

• 1 green chilli

• A few fresh mint leaves

• A handful of fresh coriander leaves

• 1 inch cinnamon stick

• 3 cloves

• 1 cardamom

• ½ tsp cumin seeds

Blend everything into a smooth paste without adding water, or just a splash if needed. Keep aside.

• Make the Soya Kheema
  Drain the soaked soya chunks but do not squeeze them completely dry.

• Transfer to a blender

• and pulse 2–3 times until the chunks break into small coarse granules, resembling kheema.

• Cook the Base Masala
  Heat 1 tbsp oil in a pan on medium flame.

• Add 1 tsp cumin seeds and let them splutter for a few seconds to release their aroma.

• Add 1 finely chopped onion

• and sauté until it turns soft and slightly golden at the edges.

• not fully brown but starts to caramelize

Add the prepared masala paste and stir well.

Keep cooking on medium flame, stirring occasionally, until the oil starts separating from the masala.

This step ensures the raw smell of tomatoes and spices goes away and the flavours deepen.

• Add the Dry Spices
  Mix in:
  • ¼ tsp turmeric powder
  • 1 tsp regular chilli powder
  • 2 tsp Kashmiri chilli powder (for colour and mild heat)
  • 3 tsp coriander powder
  

Stir and cook for 1–2 minutes till the spice powders lose their raw smell.

• Add the Soya and Peas
  Add the pulsed soya kheema

• along with ¼ cup green peas.

• Sprinkle 1 tsp salt

• and mix thoroughly so that the kheema absorbs the masala.

• Simmer the Curry
  Pour in 1.5 cups of water and stir to combine.

• Let the curry come to a boil, then reduce the flame to low.

• Cover and cook for 5–7 minutes so the flavours blend and the peas cook through.

• Finish with Freshness
  Open the lid,

• add a handful of chopped fresh coriander leaves,

• and squeeze in some fresh lemon juice for brightness.

• Give it a gentle stir.

• Serve
  Serve the soya kheema matar curry hot with roti, chapathi, or steamed rice/ jeera pulao.

for the chilli fry to go along:

take fresh chillies, make slits in them

heat oil in a tadka pan and add the chillies to it.

add salt required

and fry until the chillies until white blisters are seen on them.

transfer to a plate

and while its still hot, add chaat masala.

For the tadka – heat oil and butter in a tadka pan

and splutter 1/4 tsp cumin seeds.

add some chopped green chillies

and a pinch of red chilli powder to it

add the tadka to the curry just before serving.

garnish with chopped coriander, chopped onions and the chillies

place a lemon wedge and serve it with hot chapathi

Expert Tips

• Do not squeeze out all water from soaked soya chunks—this keeps them soft
• Cook the masala till oil releases for maximum flavour
• Adjust spice level by changing green chilli and chilli powder quantity
• If you want a thicker curry, reduce water slightly
• For extra richness, add 1 tbsp cashew paste while cooking

FAQs

Q. Can I make this curry without peas
Yes, you can skip peas or replace them with sweet corn or carrots.

Q. Can I freeze soya kheema matar curry
Yes, it freezes well for up to 1-2 weeks. Reheat with a little water before serving.

Q. Is this curry vegan
Yes, it is naturally vegan if you don’t add ghee or cream.

Q. Can I use readymade tomato puree
Yes, but adjust spices since puree is more concentrated.

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