Vegetarian Keema Matar
Savor the bold, aromatic flavors of Vegetarian Keema Matar, a plant-based twist on the classic Indian comfort dish, keema matar. This quick and hearty recipe uses textured vegetable protein (TVP) or soy granules, blended seamlessly with green peas and a medley of warming spices like cumin, garam masala, and coriander powder. Simmered in a rich tomato-onion base, this protein-packed delight guarantees a burst of flavor in every bite. Perfect for busy weeknights, it’s ready in under 45 minutes and pairs beautifully with roti, naan, or steamed rice for a satisfying meal. Whether you're a vegetarian or simply looking to explore meat-free options, this dish is a flavorful crowd-pleaser with easy preparation and wholesome ingredients.
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Recipe Information
Ingredients
- 200 grams textured vegetable protein (TVP) or soy granules
- 1 cup frozen green peas
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 medium tomato, finely chopped
- 1 green chili, slit
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by soaking the textured vegetable protein (TVP) or soy granules in warm water for 10 minutes until they are soft and hydrated. Drain and set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until they are golden brown.
Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add the chopped tomatoes and slit green chili. Cook until the tomatoes are soft and the oil begins to separate.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Add the soaked and drained soy granules to the pan. Stir well to combine with the spices and cook for 5 minutes.
Add 2 cups of water, frozen peas, and garam masala. Stir everything well, cover the pan, and let it simmer for 10-15 minutes or until most of the water is absorbed and the mixture is well cooked.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 42.4 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 5160 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
