Wedding Style Soya Keema Masala | Pure Veg Keema Balls Masala | Keema Balls
Wedding Style Soya Keema Masala This super hit Pure Veg Keema Masala Kurma is made by boiling soya granules, mixing them with spices and gram flour, shaping them into balls, deep-frying them to a golden brown, and finally simmering them in a rich masala kurma gravy. It pairs exceptionally well with chapati, puri, or bagara rice.
This dish is commonly prepared at Tamil Nadu weddings, where caterers often make it in large quantities. The secret to this simple yet rich gravy lies in balancing the masala spices perfectly and ensuring a smooth, thick texture.
Below, you’ll find a step-by-step recipe with detailed images.
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Tips
Soya:
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Soak soya granules in hot water for 15-20 minutes until they soften.
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Once softened, squeeze out excess water before using them.
Keema Balls:
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Gram flour (besan) helps bind the keema balls together, so do not add too much water while mixing.
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If the mixture becomes too loose, adding excess gram flour will affect the taste, making the balls bland.
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To fry the balls perfectly, drop them in oil and let them cook undisturbed for 3-4 minutes (they should firm up by about 30-40% before turning them gently).
Gravy:
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Grind the soaked ingredients into a smooth, butter-like paste for a rich and creamy texture.
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Slightly thinner gravy is better, as it thickens when cooled.
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The more you simmer the gravy, the tastier the kurma will be.
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No red chili powder is used; the spiciness comes from green chilies and whole spices.
Wedding Style Soya Keema Masala | Pure Veg Keema Balls Masala | Keema Balls - Recipe Video
Wedding Style Soya Keema Masala | Pure Veg Keema Balls Masala | Keema Balls
Prep Time 5 mins- Soaking Time 30 mins
- Cook Time 40 mins
- Total Time 1 hr 15 mins
Servings 5
Ingredients
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For Veg Keema Balls:
- 1 cup Soya Granules
- 2 Cardamom
- 2 Cloves
- ½ inch Cinnamon
- ½ tsp Ginger (chopped)
- 7-8 cloves Garlic
- 2 Green chillies
- ½ tsp Cumin seeds
- ¼ cup Gram Flour (besan)
- 2 tbsp Coriander Leaves
- Mint Leaves (A small handful)
- Oil (For frying)
- Salt (As needed)
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For Gravy Masala:
- 2 Cardamom
- 2 Cloves
- ¼ cup Cashews
- 1 tsp Poppy Seeds
- ¼ cup Fresh Coconut
- 2 Green Chillies
- 1 tsp Coriander Seeds
- ½ inch Cinnamon
- Water – As needed (for soaking)
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For Kurma Preparation:
- ½ cup Onion (chopped)
- 1 sprig Curry Leaves
- ½ tbsp Ginger Garlic Paste
- ¼ tsp Turmeric Powder
- 2 cups Water
- ¼ cup Oil
- Mint Leaves (A few)
Instructions
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Soak soya granules in hot water for 15-20 minutes and squeeze out excess water completely. In a mixer jar, add soaked soya granules, cardamom, cloves, cinnamon, ginger, garlic, green chilies, and cumin seeds, and grind into a fine paste.
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Transfer the ground mixture to a bowl, add gram flour, chopped coriander, and mint leaves, and mix well. Grease your hands with oil and shape into small lemon-sized balls.
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Add the keema balls to the hot oil and cook for 3-4 minutes. After 3-4 minutes, gradually turn them and fry till golden brown. Continue to fry the remaining balls.
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Soak cashews, poppy seeds, coconut, green chilies, coriander seeds, and cinnamon in water for 15-20 minutes. Grind the soaked ingredients into a smooth paste.
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Heat ¼ cup oil in a pan. Add chopped onions and curry leaves. Sauté until onions turn golden brown. Add ginger-garlic paste and sauté for another minute.
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Pour in the ground masala paste, salt, and 2 cups of water. Stir well and let the mixture cook on medium flame for 15-20 minutes, stirring occasionally.
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Once the gravy thickens slightly, add the fried soya keema balls. Mix gently and let it cook for another 3-4 minutes. Garnish with chopped mint leaves, turn off the heat, and let the kurma rest for a few minutes before serving.
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