Soya Keema Pav

Instructions

1. 1

   Prepare Soya Granules

   • Bring 4 cups of water to a rolling boil in a saucepan. Add the soya granules and a pinch of salt.
   • Turn off the heat, cover, and let the granules soak for 10-12 minutes until they are fully softened and plump.
   • Drain the granules into a colander. Rinse thoroughly with cold water 2-3 times to remove any soapy taste.
   • Using your hands, squeeze out as much water as possible from the granules in small batches. The final texture should be dry and crumbly. This step is crucial for a non-soggy keema.
2. 2

   Sauté Aromatics

   • Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization builds a rich flavor base.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala Base

   • Pour in the tomato puree. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and pav bhaji masala. Sauté for 1 minute until the spices are fragrant.
4. 4

   Combine and Simmer Keema

   • Add the prepared soya granules and green peas to the pan. Mix vigorously for 2-3 minutes to ensure every granule is coated with the masala.
   • Pour in 1 cup of water and add salt to taste. Stir everything together well.
   • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, allowing the soya to absorb all the flavors of the masala.
5. 5

   Finish and Serve

   • Uncover the pan. The keema should be thick and semi-dry. If there's excess water, cook for a few more minutes uncovered.
   • Stir in the garam masala, fresh lemon juice, and half of the chopped coriander leaves. Mix well and turn off the heat.
   • Slit the pav buns horizontally, leaving one edge connected. Spread butter generously on the inside.
   • Toast the pav on a hot tawa or pan for 1-2 minutes per side until golden brown and slightly crisp.
   • Serve the hot soya keema garnished with the remaining coriander leaves, alongside the buttered pav, sliced onions, and lemon wedges.