Soya Keema with Ladi Pav

Instructions

1. 1

   Rehydrate Soya Granules

   • Place the soya granules in a large bowl and cover with 3-4 cups of boiling water. Let them soak for 15 minutes until they are soft and have tripled in size.
   • Drain the granules in a fine-mesh sieve. Rinse thoroughly with cold water 2-3 times to remove any soapy smell.
   • Using your hands, squeeze out every last drop of water from the granules. This step is crucial for a non-mushy texture. Set the rehydrated soya aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until the seeds splutter and become fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and light golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook Tomatoes and Spices

   • Pour in the tomato puree. Cook for 4-5 minutes, stirring, until it thickens.
   • Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook the masala for another 4-5 minutes, until you see oil separating from the sides of the pan.
4. 4

   Combine and Simmer

   • Add the rehydrated soya granules and green peas to the masala. Stir vigorously for 3-4 minutes to ensure the granules are well-coated and lightly roasted in the spices.
   • Pour in 1/2 cup of water, stir well, and bring the mixture to a simmer.
   • Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the peas are tender and the flavors have melded together. Stir once or twice in between to prevent sticking.
5. 5

   Finish and Garnish

   • Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the keema, along with the garam masala and fresh lemon juice. Give it a final stir.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with roti, pav (bread rolls), naan, or steamed rice.