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A hearty and flavorful vegetarian keema made from soya granules, simmered in a spicy onion-tomato masala. Tucked into soft, buttery pav, it's a delicious and satisfying street-food classic.
For 4 servings
Prepare Soya Granules
Sauté Aromatics
Cook the Masala Base
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A hearty and flavorful vegetarian keema made from soya granules, simmered in a spicy onion-tomato masala. Tucked into soft, buttery pav, it's a delicious and satisfying street-food classic.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 504.62 calories per serving with 19.04g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Combine and Simmer Keema
Finish and Serve
Incorporate finely chopped carrots, bell peppers, or mushrooms along with the onions for added nutrition and texture.
For a richer, creamier version, stir in 2 tablespoons of heavy cream or cashew paste at the end of cooking.
Add 1/2 cup of crumbled paneer along with the soya granules for a different texture and added protein.
Mash one boiled potato and add it to the keema during the last 5 minutes of simmering for a thicker, heartier consistency.
Soya granules are a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is high in dietary fiber from soya, onions, tomatoes, and peas, which aids digestion, promotes gut health, and helps in maintaining a feeling of fullness.
As a plant-based dish, Soya Keema is naturally free of cholesterol and low in saturated fat, making it a heart-friendly alternative to red meat keema.
Soya is a good source of essential minerals like iron, manganese, and phosphorus, which are vital for energy production, bone health, and various metabolic processes.
Yes, it is a relatively healthy dish. Soya is an excellent source of plant-based protein and fiber. It's much lower in saturated fat and cholesterol compared to traditional mutton keema. To make it healthier, use whole wheat pav and minimize the amount of butter and oil.
One serving of Soya Keema Pav, which includes about 1.5 cups of keema and 2 pav buns, contains approximately 560-590 calories. The exact count can vary based on the amount of oil and butter used.
The soya keema itself is naturally gluten-free. To make the entire meal gluten-free, you must serve it with gluten-free bread or rolls instead of traditional pav, which is made from wheat flour. You can also serve it with rice or quinoa.
Leftover soya keema can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Reheat thoroughly on the stovetop or in the microwave before serving.
A common reason for an aftertaste in soya dishes is not preparing the granules correctly. Ensure you soak them in hot water and then rinse them 2-3 times in cold water. Most importantly, squeeze out all the water very thoroughly before cooking. This process removes the saponins that can cause a slightly bitter or soapy taste.