Soya Keema Pav
North Indian Snacks

Soya Keema Pav

Soya Keema Pav is a healthy vegetarian recipe made using soya chunks or soya granules. Usually, Keema is made of mutton or beef, but why should all the non-vegetarians have all the fun.. Yes! That’s the reason we vegetarians always find a way to substitute the animal product and can still enjoy the super delicious flavors of the flood.

To make Soya Keema Pav the soya chunks are soaked in warm salted water for 10 minutes then minced in the grinder. Later it is added to the onion-tomato masala along with other Indian spices. The real flavors come with the addition of whole spices like cinnamon stick, black pepper, bay leaf, star anise, cloves, etc.

This dish is wholesome, nutritious, and quick. You can make the keema ahead of time, so this can be a really good option for the parties or get-togethers. When guests arrive, just toast the Pav or bread in some butter and serve hot.

When I made it for the first time and served it to my husband, the real feedback I got from him was that “If you don’t tell it to anybody what is it made of then people will think that its the real mutton or beef keema”. This dish turns out so well and is close to the traditional Keema.

To get the real look and feel of the keema always cut the veggies like onion and tomato as fine as possible. Also, grind the soya chunks as fine as possible. Instead of soya chunks, you can also use readily available soya granules. I have added 2-3 tablespoons of the curd in this recipe, If you want you can skip it.

Usually, Soya Keema Pav is served along with some pav or paratha. My mouth is watering just by thinking about it. Give it a try you will definitely love this recipe.

Do try other snacks recipes :

Preparation Time: 20mins(+Soaking Time)  ∏  Cooking Time: 25mins  ∏  Servings: 3-4

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Soya Keema Pav:

Make Soya Keema

Step1: In a pan heat around 3-4 cups of water. Once it starts boiling turn off the flame and add around 1 teaspoon of salt. Soak the soya chunks in hot water for 10-15 minutes. Till then you may do other preparations.

Step2: Drain the water and add some cold water so that it cools down and you will be able to squeeze the excess water by pressing between your palm or fist. Do it for all the soya chunks and keep aside. Make sure to completely remove the water.

Step3: Add the squeezed soya chunks to the food processor or grinder and grind them into fine granules. Keep aside.

Step4: Heat a pan on low-medium flame, add 1-2 tablespoons of ghee or oil. Add whole spices: 1 bay leaf, 1-inch cinnamon stick, 1-star anise, 2-3 green cardamom pods, 1-2 cloves, 1 black cardamom, 2-3 black peppercorns. Sauté the whole spices for few seconds or until fragrant. Then add 1 teaspoon cumin seeds and let them crackle.

Step5: Now add finely chopped onion, stir often and saute till the onions turn light golden for about 3-4 minutes on medium flame. (Chop onions as fine as possible, you may also use a food processor.)

Step6: Add 1 tablespoon ginger-garlic paste. Sauté it for 1-2 minutes.

Step7: Reduce the flame to low and add 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon Kashmiri red chili powder, 1/2 teaspoon jeera powder, and salt as per taste. Mix everything and sauté for 20 seconds.

Step8: Add finely chopped tomato and mix it well with the masala. Cover and cook it for 3-4 minutes on medium flame until the oil separates from the masala.

Step9: Once the oil starts oozing out from the sides of the masala paste. Turn off the flame and add around 2-3 tablespoons of curd to the masala paste. Stir it continuously for 1-2 minutes so that it will not disintegrate.

Step10: Heat the pan again on low flame. Add 1/2 cup green peas (fresh or frozen) along with slit or chopped chilies and saute for 2-3 minutes. If you are using fresh green peas then boil it for 8-10 minutes then add to the masala paste.

Step11: Now add the minced soya to the masala and mix it very well.

Step12: Keep the flame low-medium, cover the pan with the lid and let it cook for 4-5 min. Keep stirring it in between so that masala does not stick at the bottom.

Step13: Add around 1 cup of warm water and mix it well.

Step14: Let the curry simmer for 5-6 minutes so that it will get cooked and get dry.

Step15: After 5 mins when the soya masala gets dry, add 1 teaspoon garam masala (or meat masala). Mix it and cook it for 1 min on medium flame.

Step16: Turn off the flame and add freshly chopped coriander leaves.

Make Tadka

Step17: Heat a tadka pan on medium flame. Pour 1 tablespoon ghee, once it is hot add 1-inch ginger (julienned) and saute it for 1minute.

Step18: Turn off the flame and add 1/2 teaspoon of Kashmiri red chili powder and 1/2 teaspoon dry Kasuri methi. Tadka is ready.

Serve Soya Keema Pav

Step19: Heat a Tawa/griddle on medium flame and add about a teaspoon of butter. Add 1/4 teaspoon of Kasuri methi. Add in the pav/bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.

Step20: Pour hot sizzling tadka on top and few drops of lemon juice. Garnish with fresh coriander leaves. Soya Keema Pav is ready. Serve the keema with toasted pav, onions, and some lime wedges. Add in the fried green chilies too! Enjoy!

Soya Keema Pav

Tips:

  • Chop onions and tomatoes as fine as possible. Also, grind the soya chunks into fine granules.
  • Adjust the amount of chilly as per your taste.
  • Ghee is the key ingredient that brings amazing flavor.
  • Serve it with pav or paratha.

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