soya keema matar

Instant Pot Soya Keema and Matar – Soya and Peas

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Soya Keema and Matar is truly tender, juicy and flavorful. It is a  simple vegetarian dish served over rice or with naan (flat-bread) and is made in the Instant Pot.

I enjoy cooking this recipe on days that I want to avoid meat. Truth be told, this recipe could fool any meat eater. All things considered, I tricked my kids once into believing this was minced chicken and they believed it! In other words, it tastes like meat.

instant pot soya keema matar

What are soya granules?

Soya granules are a plant based textured vegetarian protein made from deflated soy flour, a by-product of extracting soybean oil. They are a uniquely good alternative to animal-based products and a great source of protein. They are often substituted for ground chicken or ground turkey.

soya granules for keema matar

Where can I find soya granules?

They are available in prepackaged containers, in Indian stores. They are also available on Amazon. There are different types of soya products available: for instance: soya granules, soya mini chunks, and soya chunks. For this recipe we will use soya granules. I typically buy the Nutrela brand of soya granules. You can buy whatever brand works for you.

What do I need to make Instant Pot Soya Keema and Matar?

Soya granules, peas, onion, ginger garlic paste, tomatoes, oil, cumin seeds, ground ginger, ground cumin, Kashmiri chili powder, salt, ground coriander, ground turmeric, garam masala, water, serrano peppers, and fresh cilantro.

And most importantly an Instant Pot.

How do I make Instant Pot Soya Keema and Matar?

Step 1

Firstly, before cooking the granules, place them in boiling water for about 5 minutes. This step will enable them to soften. 

soya granules soaked in boiling water

Further, after 5 minutes, discard the water and rinse them in a colander in cold water. Additionally, squeeze the excess water and keep them aside. I typically place them in a colander/ sieve and press the liquid out of them with the back of a large spoon.

rinse soya granules in a colander under running water

When ready to cook, firstly, select sauté on the instant pot and adjust to normal. Add oil to the pot.

When the oil is hot add cumin seeds. When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent the onions from burning.

saute onion, cumin and ginger garlic paste

When the onions turn golden in roughly 2 to 4 minutes add the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and ground ginger). Add salt and 1/2 cup water and give it a good stir. Let the spices saute for a minute or two.

adding dry spices

Add the soya granules, peas, and serrano peppers. Saute for a minute and stir well.

adding peas and soya granules

Add pureed tomatoes. Let the tomatoes saute for a minute or two to let the raw tomato odor out. Give it a good stir. Add 1/4 cup water. 

Press cancel. Secure the lid on and select manual/high pressure for 3 minutes. When done quick release the pressure. Finally, add garam masala and stir. Additionally, garnish with cilantro.

Then, transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).

 
soya keema matar

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Punjabi Dhaba Chicken Curry

Instant Pot Butter Chicken / Instant Pot Murg Makhani

Instant Pot Minced Soya and Peas/ Instant Pot Soya Keema and Matar

Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Course, Side Dish
Cuisine: Indian, Punjabi
Keyword: Instant Pot Keema, Instant Pot Meal Maker, Instant Pot Soya, Instant Pot Soya Granules, Instant Pot Soya Nuggets, Multipot Soya, Vegeterian Meat
Servings: 4
Author: Shilpa

Equipment

  • Electric Pressure Cooker

Ingredients

  • 4 tbsp oil of choice
  • 1 tsp cumin seeds      (jeera)
  • 1/2 onion diced finely (1 cup diced)
  • 1 tbsp ginger garlic paste  (either freshly minced in equal quantities or store bought)
  • 2 tsp  kashmiri chili powder
  • 1 tsp ground cumin   (jeera powder)
  • 1 tbsp ground coriander    (dhaniya powder)
  • 1/2 tsp ground turmeric   (haldi)
  • 1/3 tsp ground ginger  (sonth)
  • 1 tsp salt
  • 3/4 cup water (divided)
  • 1 cup soya granules (Nutrela or any brand of choice)
  • 1 cup peas (frozen)
  • 2 Serrano peppers (small) slit lengthwise but still intact (optional) (hari mirch)
  • 1 and 1/2 tomatoes (1 cup pureed)
  • 1/2 tsp garam masala
  • 1/4 cup cilantro leaves   (fresh and finely chopped)

Instructions

Prep

  • Rinse and dice the onion and cilantro finely.
  • Puree the tomatoes. Slit the Serrano peppers lengthwise and still intact.
  • Place the granules in boiling water for about 5 minutes. After 5 minutes, discard the water and rinse them in a colander in cold water. Squeeze the excess water and keep them aside.

Cook

  • Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  • When the oil is hot add cumin seeds. When the cumin seeds splutter, add the diced onions and ginger garlic paste. Stir occasionally to prevent the onions from burning.
  • When the onions turn golden in roughly 2 to 4 minutes add the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and ground ginger). Add salt and 1/2 cup water and give it a good stir. Let the spices saute for a minute or two.
  • Add the soya granules, peas, and Serrano peppers. Saute for a minute and stir well.
  • Let the tomatoes saute for a minute or two to let the raw tomato odor out. Give it a good stir. Add 1/4 cup water. 
  • Press cancel. Secure the lid on and select manual/high pressure for 3 minutes. When done quick release the pressure. Add garam masala and stir. Garnish with cilantro.
  • Transfer to a serving bowl. Serve with rice, tortillas or naan (Indian flat-bread).

Notes

  • On a scale of 1 to 5, in terms of spice levels, I would place this dish at a 3.5 with the Serrano peppers. You can eliminate the Serrano peppers if you cant tolerate heat.
  • Without the Serrano peppers I would place this recipe at a level 2. Kashmiri chili powder imparts red color to the dish and is not very spicy.
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