Homestyle Soya Matar Keema | The Best Veg Keema

I am not a vegetarian but when I cook a meatless dish like this Soya Matar Keema, it has to be exceptional-one that even meat-eaters would say, 'Wow! This is really good!'
Soya Matar Keema is a vegetarian dish made from textured vegetable protein (TVP). Textured Vegetable protein is made from soybean flour that has been defatted, cooked and dehydrated. It comes in a various shapes (crumbles, flakes, chunks, and strips) and is often used as a meat substitute. It has almost no flavor on its own, but it works like a sponge and will take on the flavor of whatever it is seasoned with.
This Soya Matar Keema is satisfying, quick, and easy to prepare! I've found that the key to a superb-tasting soya Matar Keema is to cook/roast the wet masala (bhuna masala) really well and spice it up a little more than Meat Keema. You can pair soya keema matar with roti, paratha, or even Indian pao. Enjoy!
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Ingredients you need
1 cup soy granules
3 tbsp oil or ghee
1 tsp cumin seeds (jeera)
4 black peppercorns
3 cloves
1 tbsp ginger and garlic paste
3/4 cup finely chopped onions
1 cup chopped tomato
1/2 cup green peas
1 tbsp dried fenugreek leaves (kasuri methi)
2 tbsp finely chopped coriander
1 tsp Kashmiri red chilli powder
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
3/4 tsp garam masala
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Sound Credits:
Soundtrack: Montauk Breeze from iMovie Video editor