To begin making the Soya Keema Matar masala, soak soya granules or if you are using chunks in hot water for half an hour.

Once soaked, drain soya granules, squeeze the water out slightly from the soya granules and pulse in a mixer grinder once or twice to get a coarse keema texture of the soya granules.

If using fresh green peas, blanch them in hot water until they get cooked. Drain and keep aside.

Heat a tablespoon of oil in a wok. Add finely chopped onions, ginger, garlic and green chilies and cook till onions turn soft.

Add in the turmeric powder, red chilli powder, coriander powder, garam masala sugar, and salt, mix well cook for about 15 seconds.

Add soya granules mix well, simmer and let it cook for 10 minutes in its own juices. Check the salt and spices and adjust according to taste.

Turn off heat, garnish the Soya Keema Matar masala with coriander leaves and transfer to as serving bowl and serve hot.

Serve Soya Keema Matar Masala with Whole Wheat Lachha Paratha, Palak Tovve or Palak Dal  and Boondi Raita Recipe Spiced With Black Salt for a perfect meal.