How to make Soya Baingan Keema -

Soya granules and brinjal cooked with masalas – a delightful mixture.

Sanjeev Kapoor

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

Main Ingredients : Soya granules (सोया ग्रैन्यूल्ज़), Brinjal (बैंगन)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Soya Baingan Keema checkout Soya Keema Tinda, Soya Delight, Soya Chop Patio, Soya Keema Urad . You can also find more Main Course Vegetarian recipes like Mooli-Moong wadi Khatte Baingan Tariwale Chane Urulai Kizhangu Roast

Soya Baingan Keema

Soya Baingan Keema Recipe Card


With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Soya Baingan Keema Recipe

  • Soya granules soaked in warm water for 1 hour 1 cup

  • Brinjal 1 large

  • Garlic 12-15 cloves

  • Oil for greasing

  • Ghee 1 tablespoon

  • Onion seeds (kalonji) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Ginger 2 inch pieces

  • Onions finely chopped 2 medium

  • Tomatoes finely chopped 2 medium

  • Green chillies finely chopped 2

  • Coriander powder 1 tablespoon

  • Dried mango powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Juice of 1 lemon

  • Fresh coriander leaves finely chopped 1 tablespoon


Step 1

Pierce 8-10 garlic cloves into the brinjal. Apply a little oil on the brinjal and roast directly on flame till the skin becomes charred and starts peeling off. Set aside to cool.

Step 2

Heat ghee in a non stick pan. Add onion seeds and cumin seeds and sauté till fragrant.

Step 3

Finely chop ginger and the remaining garlic cloves, add to the pan and sauté till garlic turns slightly golden.

Step 4

Add onions, tomatoes and green chillies and sauté for 2-3 minutes.

Step 5

Peel and mash the brinjal and keep aside. Add coriander powder, dried mango powder, garam masala powder, red chilli powder, chaat masala and salt to the pan and sauté for a minute.

Step 6

Add the soya granules and brinjal and mix well. Add lemon juice, coriander leaves and mix well.

Step 7

Transfer into a serving plate 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.