Soya keema is a delicious vegetarian version of the popular street food keema pav . Keema pav is popularly served in Parsi cafes as breakfast. In this vegetarian version, minced meat is replaced with soya chunks or soya granules and then cooked in aromatic spices. This soya keema is very flavorful and succulent , offering rich, spicy and high protein meal served with soft and buttery, toasted pavs or buns.
Ingredients:
Soya Chunks or Soya granules: I used Soya chunks for the keema. Soya granules can also be used
Onion and tomatoes: For the curry base of the Soya Keema.
Yogurt: for the marination of the Soya.
Spices: Every day spices like cumin seeds, asfoetida, turmeric powder, coriander powder, Kashmiri chilli powder, garam masala and Kasuri methi is used. Pav Bhaji masala or Soya chaap masala is used to enhance flavors. I used Soya Chaap masala.
Whole spices: Black cardamom, cinnamon, black pepper, bay leaf , star anise and cloves are used.
Other ingredients: You will also need ginger and garlic paste, green chillies, lime juice , fresh coriander leaves and ghee/oil for the recipe
Soya Keema Pav Recipe
Ingredients
- 1 cup soya chunks
- 1 tsp salt
- 1 tbsp ginger garlic paste
- ½ cup yogurt
- 2 tbsp soya chap masala or pav bhaji masala
- ½ tsp turmeric powder
- 2 tbsp Coriander powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tsp kashmiri red chilli powder
- 3 big onions finely chopped
- 3 tbsp ghee
- 5-6 garlic cloves
- 4 big tomatoes
- 4 green chillies 2 sliced, 2 chopped
- 1 inch ginger plus some ginger julienne
- ½ tsp cumin seeds
- ½ tsp hing (asafoetida)
- 1 inch cinnamon
- 1 bay leaf
- 5-6 black pepper corns
- 3-4 cloves cloves
- 1 star anise
- 1 tsp coriander powder coriander powder
- 1 tsp garam masala
- ½ cup peas
- Salt to taste
- butter ( for toasting pav)
- Pav bread for serving
Instructions
- Soak 1 cup soya chunks in warm water for 10 mins, then squeeze out water and grind coarsely.
- Marinate the ground soya in 1 tsp salt, 1 tsp ginger garlic paste, 1/2 cup yogurt, 1/2 tsp haldi and 1 tsp kasuri methi. Mix and keep aside.
For Gravy
- First , grind 4 tomatoes with garlic cloves, 2 chopped green chillies, and 1 inch ginger to a paste.
- Heat 3 tbsp ghee in a pan. Add 1/2 tsp jeera and 1/2 tsp hing.
- Add 1 inch cinnamon, 1 bay leaf, 5-6 black pepper,, 3-4 laung, and 1 star anise.
- Add 3 big onions (finely chopped) and fry until golden brown.
- Add 1 tsp kashmiri red chilli, 1/2 tsp haldi,1 tbsp coriander powder, 2 tbsp soya chap masala (or pav bhaji masala) and 1 tsp garam masala.
- Add 1/2 cup peas and fry for 2-3 minutes.
- Add the tomato paste and salt to taste. Cover and cook for 5-6 minutes until oil leaves the corner.
- Add the marinated soya mixture and 1/2 cup water.
- Cover and cook on low flame for 10 minutes.
- In the end, add ginger julienne and 2 sliced green chillies.
- Serve with pav bread toasted in butter .
Notes
- Adjust spices to taste.
Use fresh ingredients for best flavor.
Nutrition (per serving, approx.): Calories: 300, Protein: 15g, Carbs: 40g, Fat: 10g (estimates; adjust based on serving size).