Soya Keema Pav
Spicy soya keema served with buttery-toasted pav, a plant-based twist on the Mumbai street classic. Loaded with protein and big masala flavour.
40 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·egg·gluten·soy
Flavor profile
Spice
Richness
Method
- 1Soak soya granules in hot water for 10 minutes, then squeeze dry.
- 2Heat oil and fry chopped onion until golden.
- 3Add ginger-garlic paste and saute till fragrant.
- 4Stir in tomatoes, pav bhaji masala, chilli powder and turmeric.
- 5Cook the masala until pulpy and the oil separates.
- 6Add soya granules and a little water; simmer 10 minutes until thick.
- 7Finish the keema with lemon juice and chopped coriander.
- 8Slit pav, toast on a hot pan with oil until golden, and serve with the keema.
Frequently asked
About 40 minutes total — 15 min prep and 25 min cooking.
Yes — Soya Keema Pav is veg.
Soya Keema Pav contains dairy, egg, gluten, soy. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
