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Vegan Keema Aloo with Peas (Vegan Keema Matar Aloo)

Vegan Keema Aloo is a delicious, protein-rich twist on a classic Indian dish. Made with plant-based protein grounds, tender potatoes, green peas, onions, and tomatoes, this hearty curry is full of authentic Indian flavors. Preeti’s All-Purpose Indian Kitchen Masala adds warmth and rich flavor without making the dish too spicy. Serve it with roti, naan, or rice for a satisfying plant-based meal
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Snack
Cuisine Indian
Servings 4
Calories 285 kcal

Equipment

  • Set of Measuring Spoons
  • One Set of measuring cups
  • Cutting Boards and Knives
  • Wok or wide pan

Ingredients
  

  • 3 TBSP Oil for cooking
  • 1 cup dried soy protein granules plant-based meatless grounds
  • ½ pound potatoes peeled and cut into chunks
  • 1 cup green peas
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 2 tablespoons ginger-garlic paste
  • 2 TBSP tablespoons Preeti's All-Purpose Indian Kitchen Masala
  • Fresh cilantro coriander leaves, for garnish
  • Salt to taste
  • 1.5 CUPS Water,more as needed
  • 2 tbsp plant based yoghurt or lemon optional

Instructions
 

  • Rinse 1 cup of dried soy protein granules (TVP) thoroughly under running water.
  • Place the rinsed granules in a bowl of hot water and soak for at least 30 minutes. Drain and squeeze out the excess water.
  • Peel the potatoes and cut them into small, bite-sized chunks.
  • Heat oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
  • Add 2 tablespoons of ginger-garlic paste. Stir and cook for 30 seconds to 1 minute, until the raw smell disappears.
  • Add the chopped tomatoes and cook until soft and the mixture thickens.
  • Stir in Preeti's All-Purpose Indian Kitchen Masala. Mix well with the onion and tomato mixture.
  • Add the soaked soy granules, potato chunks, and green peas. Season with salt and stir for a few minutes until everything is well coated with the masala.
  • Add about 1 cup of water, or as needed. Cover and simmer for 10–15 minutes, stirring occasionally, until the potatoes are tender. Cook uncovered for a few more minutes if you prefer a thicker, drier consistency.
  • Turn off the heat and garnish with fresh cilantro. Serve hot with roti, naan, or basmati rice.

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