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Soya Keema pav is a delicious and vegetarian twist on the classic keema pav recipe. Instead of using minced meat, I used soya granules as a meat substitute, making a perfect texture of keema for vegetarians and vegans. This dish is equally flavourful and tasty, offering rich, spicy and protein packed filling served with soft buttery pav buns.<\/p>\n
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Soya Keema pav has gained popularity in India as a street food and home cooked meal. Soya refers to soyabean products which are known for their high protein content and versatility in vegetarian and vegan cooking. Soya granules are used as a meat alternative due to their texture and ability to absorb the flavours of spices and seasonings.<\/p>\n
Today I shared mouthwatering and spicy street style Indian Soya Keema Pav step by step recipe, made with aromatic spices, onions, tomatoes, and the perfect blend of seasonings. Let\u2019s dive into the recipe and discover how to prepare this delectable vegetarian delight!<\/p>\n
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Here is some more recipe: Pav Bhaji<\/a>, Dabeli<\/a>, Vada Pav<\/a>, Bun Samosa<\/a> and Misal Pav<\/a><\/strong><\/h3>\n\u00a0<\/strong><\/p>\nIngredients for Soya Keema Pav Recipe<\/strong><\/p>\n1 cup soya granules<\/p>\n
1 large sized onion, chopped<\/p>\n
2-3 large sized tomatoes, chopped<\/p>\n
1\/3 cup green peas<\/p>\n
1-2 green chilies, chopped<\/p>\n
1 tbsp ginger garlic paste<\/p>\n
Salt to taste<\/p>\n
1 tsp Kashmiri red chili powder<\/p>\n
1 tsp coriander powder<\/p>\n
1\/4 tsp turmeric powder<\/p>\n
1\/2 tsp roasted cumin powder<\/p>\n
1 tsp pav bhaji masala<\/p>\n
1\/2 tsp garam masala<\/p>\n
1 tsp cumin seeds<\/p>\n
3-4 black pepper<\/p>\n
1 bay leaf<\/p>\n
2-3 cloves<\/p>\n
1 tsp kasuri methi<\/p>\n
2 tbsp oil<\/p>\n
2 tbsp butter<\/p>\n
2 tsp lemon juice<\/p>\n
2 tbsp coriander leaves, chopped<\/p>\n
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For Pav<\/p>\n
4-6 buns<\/p>\n
Butter for toasting<\/p>\n
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Instructions<\/strong><\/p>\nBoil or soak the soya granules in hot water with salt for about 15-20 minutes or until they become soft. Then squeeze out excess water and keep aside.<\/p>\n
Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter.<\/p>\n
Add ginger-garlic paste and green chilies. Saut\u00e9 for another minute until the raw smell disappears.<\/p>\n
Add chopped onions and saut\u00e9 until they turn golden brown.<\/p>\n
Add chopped tomatoes and cook until they turn soft and the oil starts to separate.<\/p>\n
Add red chili powder, turmeric powder, ground coriander, garam masala, and salt. Mix well and cook for a few minutes.<\/p>\n
Add the boiled granules and mix everything together. Cook for about 5-7 minutes, stirring occasionally.<\/p>\n
Add \u00bd cup of water and cover and cook for 10-15 mintues.<\/p>\n
Adjust the seasoning and spices according to your taste. If the mixture seems dry, you can add a splash of water.<\/p>\n
Garnish with fresh cilantro and lemon juice and remove from heat.<\/p>\n
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For Pav:<\/strong><\/p>\nSlit the pav buns horizontally, leaving one edge attached to form a hinge.<\/p>\n
Heat a little butter in a pan over medium heat. Toast the pav buns on the cut side until they are golden and slightly crisp.<\/p>\n
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To Serve:<\/strong><\/p>\nOpen the toasted pav buns and place a generous portion of the prepared soya keema inside.<\/p>\n
Serve hot with your favorite chutney, such as mint chutney or tamarind chutney.<\/p>\n
Enjoy your delicious Soya Keema Pav!<\/p>\n
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<\/div>\n<\/div>\nSoya Keema Pav Recipe<\/h2>\n
![\"\"](\"https:\/\/www.simplytadka.com\/wp-content\/uploads\/2018\/09\/preeti_garg_simplytadka.com_.jpg\")
<\/span>Preeti Garg<\/span><\/span><\/p>\nSoya Keema pav is a delicious and vegetarian twist on the classic keema pav recipe. Instead of using minced meat, I used soya granules as a meat substitute, making a perfect texture of keema for vegetarians and vegans. This dish is equally flavourful and tasty, offering rich, spicy and protein packed filling served with soft buttery pav buns.<\/p>\n
\nPrep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Dinner<\/span><\/p>\nCuisine <\/span>Indian<\/span><\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n- 1<\/span> cup<\/span> soya granules<\/span><\/li>\n
- 1<\/span> large sized onion<\/span> chopped<\/span><\/li>\n
- 2-3<\/span> large sized tomatoes<\/span> chopped<\/span><\/li>\n
- 1\/3<\/span> cup<\/span> green peas<\/span><\/li>\n
- 1-2<\/span> green chilies<\/span> chopped<\/span><\/li>\n
- 1<\/span> tbsp<\/span> ginger garlic paste<\/span><\/li>\n
- Salt to taste<\/span><\/li>\n
- 1<\/span> tsp<\/span> Kashmiri red chili powder<\/span><\/li>\n
- 1<\/span> tsp<\/span> coriander powder<\/span><\/li>\n
- 1\/4<\/span> tsp<\/span> turmeric powder<\/span><\/li>\n
- 1\/2<\/span> tsp<\/span> roasted cumin powder<\/span><\/li>\n
- 1<\/span> tsp<\/span> pav bhaji masala<\/span><\/li>\n
- 1\/2<\/span> tsp<\/span> garam masala<\/span><\/li>\n
- 1<\/span> tsp<\/span> cumin seeds<\/span><\/li>\n
- 3-4<\/span> black pepper<\/span><\/li>\n
- 1<\/span> bay leaf<\/span><\/li>\n
- 2-3<\/span> cloves<\/span><\/li>\n
- 1<\/span> tsp<\/span> kasuri methi<\/span><\/li>\n
- 2<\/span> tbsp<\/span> oil<\/span><\/li>\n
- 2<\/span> tbsp<\/span> butter<\/span><\/li>\n
- 2<\/span> tsp<\/span> lemon juice<\/span><\/li>\n
- 2<\/span> tbsp<\/span> coriander leaves<\/span> chopped<\/span><\/li>\n<\/ul>\n<\/div>\n\n
For Pav<\/h4>\n\n- 4-6<\/span> buns<\/span><\/li>\n
- Butter for toasting<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n
For Soya Keema <\/h4>\n\n- \n
Boil or soak the soya granules in hot water with salt for about 15-20 minutes or until they become soft. Then squeeze out excess water and keep aside.<\/p>\n<\/li>\n
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Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter.<\/p>\n<\/li>\n
- \n
Add ginger-garlic paste and green chilies. Saut\u00e9 for another minute until the raw smell disappears.<\/p>\n<\/li>\n
- \n
Add chopped onions and saut\u00e9 until they turn golden brown.<\/p>\n<\/li>\n
- \n
Add chopped tomatoes and cook until they turn soft and the oil starts to separate.<\/p>\n<\/li>\n
- \n
Add red chili powder, turmeric powder, ground coriander, garam masala, and salt. Mix well and cook for a few minutes.<\/p>\n<\/li>\n
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Add the boiled granules and mix everything together. Cook for about 5-7 minutes, stirring occasionally.<\/p>\n<\/li>\n
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Add \u00bd cup of water and cover and cook for 10-15 mintues.<\/p>\n<\/li>\n
- \n
Adjust the seasoning and spices according to your taste. If the mixture seems dry, you can add a splash of water.<\/p>\n<\/li>\n
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Garnish with fresh cilantro and lemon juice and remove from heat.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
\nTo Pav or Bun<\/h4>\n\n- \n
Slit the pav buns horizontally, leaving one edge attached to form a hinge.<\/p>\n<\/li>\n
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Heat a little butter in a pan over medium heat. Toast the pav buns on the cut side until they are golden and slightly crisp.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
\nTo Serve:<\/h4>\n\n- \n
Open the toasted pav buns and place a generous portion of the prepared soya keema inside.<\/p>\n<\/li>\n
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Serve hot with your favorite chutney, such as mint chutney or tamarind chutney.<\/p>\n<\/li>\n
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Enjoy your delicious Soya Keema Pav!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\nKeyword <\/span>Keema Pav, Soya Keema Recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n![](\"https:\/\/assets.pinterest.com\/images\/pidgets\/pinit_fg_en_rect_red_28.png\"\/)
<\/a><\/p>\n\n![](\"https:\/\/www.simplytadka.com\/wp-content\/uploads\/2018\/09\/preeti_garg_simplytadka.com_.jpg\"\/)
<\/div>\n\n\nSimply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don\u2019t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\t\t\t
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Ingredients for Soya Keema Pav Recipe<\/strong><\/p>\n 1 cup soya granules<\/p>\n 1 large sized onion, chopped<\/p>\n 2-3 large sized tomatoes, chopped<\/p>\n 1\/3 cup green peas<\/p>\n 1-2 green chilies, chopped<\/p>\n 1 tbsp ginger garlic paste<\/p>\n Salt to taste<\/p>\n 1 tsp Kashmiri red chili powder<\/p>\n 1 tsp coriander powder<\/p>\n 1\/4 tsp turmeric powder<\/p>\n 1\/2 tsp roasted cumin powder<\/p>\n 1 tsp pav bhaji masala<\/p>\n 1\/2 tsp garam masala<\/p>\n 1 tsp cumin seeds<\/p>\n 3-4 black pepper<\/p>\n 1 bay leaf<\/p>\n 2-3 cloves<\/p>\n 1 tsp kasuri methi<\/p>\n 2 tbsp oil<\/p>\n 2 tbsp butter<\/p>\n 2 tsp lemon juice<\/p>\n 2 tbsp coriander leaves, chopped<\/p>\n \u00a0<\/p>\n For Pav<\/p>\n 4-6 buns<\/p>\n Butter for toasting<\/p>\n \u00a0<\/p>\n Instructions<\/strong><\/p>\n Boil or soak the soya granules in hot water with salt for about 15-20 minutes or until they become soft. Then squeeze out excess water and keep aside.<\/p>\n Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter.<\/p>\n Add ginger-garlic paste and green chilies. Saut\u00e9 for another minute until the raw smell disappears.<\/p>\n Add chopped onions and saut\u00e9 until they turn golden brown.<\/p>\n Add chopped tomatoes and cook until they turn soft and the oil starts to separate.<\/p>\n Add red chili powder, turmeric powder, ground coriander, garam masala, and salt. Mix well and cook for a few minutes.<\/p>\n Add the boiled granules and mix everything together. Cook for about 5-7 minutes, stirring occasionally.<\/p>\n Add \u00bd cup of water and cover and cook for 10-15 mintues.<\/p>\n Adjust the seasoning and spices according to your taste. If the mixture seems dry, you can add a splash of water.<\/p>\n Garnish with fresh cilantro and lemon juice and remove from heat.<\/p>\n \u00a0<\/p>\n For Pav:<\/strong><\/p>\n Slit the pav buns horizontally, leaving one edge attached to form a hinge.<\/p>\n Heat a little butter in a pan over medium heat. Toast the pav buns on the cut side until they are golden and slightly crisp.<\/p>\n \u00a0<\/p>\n To Serve:<\/strong><\/p>\n Open the toasted pav buns and place a generous portion of the prepared soya keema inside.<\/p>\n Serve hot with your favorite chutney, such as mint chutney or tamarind chutney.<\/p>\n Enjoy your delicious Soya Keema Pav!<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Soya Keema pav is a delicious and vegetarian twist on the classic keema pav recipe. Instead of using minced meat, I used soya granules as a meat substitute, making a perfect texture of keema for vegetarians and vegans. This dish is equally flavourful and tasty, offering rich, spicy and protein packed filling served with soft buttery pav buns.<\/p>\n Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n Total Time <\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n Course <\/span>Dinner<\/span><\/p>\n Cuisine <\/span>Indian<\/span><\/p>\n<\/div><\/div>\n<\/div>\n Boil or soak the soya granules in hot water with salt for about 15-20 minutes or until they become soft. Then squeeze out excess water and keep aside.<\/p>\n<\/li>\n Heat oil and butter in a pan over medium heat. Add cumin seeds and let them splutter.<\/p>\n<\/li>\n Add ginger-garlic paste and green chilies. Saut\u00e9 for another minute until the raw smell disappears.<\/p>\n<\/li>\n Add chopped onions and saut\u00e9 until they turn golden brown.<\/p>\n<\/li>\n Add chopped tomatoes and cook until they turn soft and the oil starts to separate.<\/p>\n<\/li>\n Add red chili powder, turmeric powder, ground coriander, garam masala, and salt. Mix well and cook for a few minutes.<\/p>\n<\/li>\n Add the boiled granules and mix everything together. Cook for about 5-7 minutes, stirring occasionally.<\/p>\n<\/li>\n Add \u00bd cup of water and cover and cook for 10-15 mintues.<\/p>\n<\/li>\n Adjust the seasoning and spices according to your taste. If the mixture seems dry, you can add a splash of water.<\/p>\n<\/li>\n Garnish with fresh cilantro and lemon juice and remove from heat.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n Slit the pav buns horizontally, leaving one edge attached to form a hinge.<\/p>\n<\/li>\n Heat a little butter in a pan over medium heat. Toast the pav buns on the cut side until they are golden and slightly crisp.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n Open the toasted pav buns and place a generous portion of the prepared soya keema inside.<\/p>\n<\/li>\n Serve hot with your favorite chutney, such as mint chutney or tamarind chutney.<\/p>\n<\/li>\n Enjoy your delicious Soya Keema Pav!<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Keyword <\/span>Keema Pav, Soya Keema Recipe<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don\u2019t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n \n\t\t\t
<\/div>\n<\/div>\nSoya Keema Pav Recipe<\/h2>\n
<\/span>Preeti Garg<\/span><\/span><\/p>\n\n
For Pav<\/h4>\n
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For Soya Keema <\/h4>\n
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To Pav or Bun<\/h4>\n
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To Serve:<\/h4>\n
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\n\t\t\tPost Views: <\/span>
\n\t\t\t6,725<\/span>\n\t\t\t<\/p>\n
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