How to make Rajma And Soya Keema - Rajma and soya granules cooked in a delicious gravy.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red Kidney Beans, Soya Granules (सोया ग्रैन्यूल्ज़)

Cuisine : Indian

Course : Main Course Vegetarian

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Rajma And Soya Keema

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Rajma And Soya Keema checkout Rajma Rasmisa, Pungent Feijoada, Rajma With Coconut Milk, Rajma Masala . You can also find more Main Course Vegetarian recipes like Vratwale Aloo, Sindhi Sai Bhaji, Green Peas and Capsicum Stir Fry, Jeera Aloo.

Rajma And Soya Keema Recipe Card

Rajma And Soya Keema

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Rajma And Soya Keema Recipe

  • Red Kidney Beans soaked overnight and boiled 1 cup

  • Soya Granules 3-4 cup

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Black peppercorns 1 teaspoon

  • Green chillies broken 2

  • Onions finely chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Tomatoes pureed 3 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Amchur powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Green capsicum finely chopped 1

  • Salt to taste

  • Ginger cut into thin strips 1 inch pie


Step 1

Heat oil in a non stick kadai. Add cumin seeds, coriander seeds, black peppercorns, green chillies, onions and sauté for 2 minutes.

Step 2

Add ginger paste, garlic paste, fresh tomato purée and sauté for 4-5 minutes.

Step 3

Add red chilli powder, turmeric powder, amchur, ½ tsp garam masala powder and sauté for 2 minutes.

Step 4

Add rajma, soya granules, green capsicum, salt and mix well.

Step 5

Add 1½ cups water, mash a little and cook.

Step 6

Add the remaining garam masala powder and ginger strips and mix well.

Step 7

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.