Recipe for dhaba style Soya Keema Pav made with soya granules. Recipe with step by step pictures and video.
Soya keema pav – Dhaba style recipe – Keema means minced meat. The texture of the cooked soya granules in spices and masala imitates the texture of minced meat. Its very filling and perfect to scoop up with butter toasted bread. This is perfect for parties. You can make the keema ahead of time. When guests arrive, just toast the bread and serve. Its sure a crowd pleaser. The main thing about this recipe is to cut the veggies like onion and tomato as fine as possible so big bits do not end up in the final dish. If you cannot chop fine, you can also grate the ingredients and add instead.
Here are some ingredients you can buy online Soya Granules Pav Bhaji Masala Turmeric Powder
Here is the video of how to make Soya Keema Pav – Dhaba Style Recipe
Here is the step by step illustration of how to make Soya Keema Pav – Dhaba Style Recipe
Soak the soya granules in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
Heat oil in a pan and add in the cumin seeds. For a richer keema, you can throw in some butter for special occasions. Add in the finely chopped onions.
Sauté till the onions are slightly brown. Add in the grated garlic, ginger and chopped green chillies. Sauté for a minute.
Add in the tomatoes and salt. Cover the pan with a lid and cook until the tomatoes are mushy.
Add in the spice powders and cook for a minute.
Add in the capsicum and the green peas. Green peas is optional. If you want a smoother texture of keema, you can omit the green peas. But we love green peas at home. So I have added the same.
Add in the drained keema.
Add in a cup of water and mix well to combine. Cover the pan with a lid and cook for roughly 10-12 minutes till the mixture is thick.
Finally, add in little butter for flavour. Add half a teaspoon of sugar to balance the taste. Finish with a generous sprinkling of coriander leaves and lime juice.
Toasting the bread Heat about a teaspoon of unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Throw in some green chillies to toast in butter. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Serve the keema with toasted pav, onions and some lime wedges. Add in the fried green chillies too! Enjoy!
Main Ingredients
2 cups soya granules 2 tablespoon peanut oil 1/2 teaspoon cumin seeds 2 cups onions finely chopped 1 tablespoon grated garlic 3/4 tablespoon grated ginger 2 green chillies finely chopped 2 cups tomatoes, finely chopped 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon pav bhaji masala 1 green bell pepper, finely chopped 1/2 cup green peas 1 cup water 1 teaspoon unsalted butter 1/2 teaspoon sugar 2 teaspoon lime juice 2 tablespoon coriander leaves
Pav Prep
1 loaf pav bread Unsalted butter to taste turmeric powder to taste red chilli powder to taste coriander leaves to taste Green chillies to taste
Making the keema
Soak the soya granules in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
Heat oil in a pan and add in the cumin seeds. Add in the finely chopped onions. Sauté till the onions are slightly brown. Add in the grated garlic, ginger and chopped green chillies. Sauté for a minute. Add in the tomatoes and salt. Cover the pan with a lid and cook until the tomatoes are mushy. Add in the spice powders and cook for a minute. Add in the capsicum and the green peas.
Add in the drained keema. Add in a cup of water and mix well to combine. Cover the pan with a lid and cook for roughly 10-12 minutes till the mixture is thick. Finally, add in little butter for flavour. Add half a teaspoon of sugar to balance the taste. Finish with a generous sprinkling of coriander leaves and lime juice.
Toasting the bread
Heat little (about a teaspoon) unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Throw in some green chillies to toast in butter. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Serve the keema with toasted pav, onions and some lime wedges. Add in the fried green chillies too! Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Main Ingredients
2 cups soya granules 2 tablespoon peanut oil 1/2 teaspoon cumin seeds 2 cups onions finely chopped 1 tablespoon grated garlic 3/4 tablespoon grated ginger 2 green chillies finely chopped 2 cups tomatoes, finely chopped 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon pav bhaji masala 1 green bell pepper, finely chopped 1/2 cup green peas 1 cup water 1 teaspoon unsalted butter 1/2 teaspoon sugar 2 teaspoon lime juice 2 tablespoon coriander leaves
Pav Prep
1 loaf pav bread Unsalted butter to taste turmeric powder to taste red chilli powder to taste coriander leaves to taste Green chillies to taste
Making the keema
Soak the soya granules in hot water for 5 minutes. Drain the water and wash the soya in cold water for 2-3 times. Set aside.
Heat oil in a pan and add in the cumin seeds. Add in the finely chopped onions. Sauté till the onions are slightly brown. Add in the grated garlic, ginger and chopped green chillies. Sauté for a minute. Add in the tomatoes and salt. Cover the pan with a lid and cook until the tomatoes are mushy. Add in the spice powders and cook for a minute. Add in the capsicum and the green peas.
Add in the drained keema. Add in a cup of water and mix well to combine. Cover the pan with a lid and cook for roughly 10-12 minutes till the mixture is thick. Finally, add in little butter for flavour. Add half a teaspoon of sugar to balance the taste. Finish with a generous sprinkling of coriander leaves and lime juice.
Toasting the bread
Heat little (about a teaspoon) unsalted butter in a griddle. Sprinkle turmeric powder, red chilli powder and coriander leaves. Throw in some green chillies to toast in butter. Add in the pav / bread and toast well on both sides. Add more butter if necessary. Repeat with the remaining bread.
Serve the keema with toasted pav, onions and some lime wedges. Add in the fried green chillies too! Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/soya-keema-pav/
Rajma Masala Recipe – Dhaba Style Rajma Masala Recipe. Recipe with step by step pictures and video.
Rajma Masala with rice is a comfort food and is so very tasty. Rajma or the Red Kidney Bean can be quite filling too. There are three kinds of Rajma widely available today in the market. Chitra Rajma, Red Rajma and Jammu Red Rajma. The chitra rajma is a shade of brown, lite coloured kidney bean whereas the red rajma has a bright burgundy color. The Jammu red rajma is similar to the regular red rajma but is smaller in size. Any kind of rajma will work for this recipe. I have used the regular red rajma for this recipe. Here is another version of rajma masala. Do check it out too.
Here is the video recipe for Dhaba Style Rajma Masala
Here is the recipe for Dhaba Style Rajma Masala Wash and soak the rajma in water for 5-6 hours.
Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.
Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.
In the mean time, make a paste of ginger, garlic, tomatoes and green chillies.
Add it to the pan. Sauté till the tomatoes are cooked and dry.
Add in all the spice powders and sauté for a minute.
Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy.
Add in the remaining rajma along with the water used for cooking.
Let the gravy simmer for 5-7 minutes.
Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.
Serve with rice or roti.
For cooking Rajma / Red Kidney Beans
1 cup red kidney bean / rajma 3 cups water 1/2 teaspoon salt
Other Ingredients
1 tablespoon peanut oil 1 tablespoon ghee 1/2 teaspoon cumin seeds 1 inch piece cinnamon – cassia 4 cloves 1.5 cups finely chopped onions 1/2 teaspoon salt 1 inch piece ginger 6 - 7 cloves garlic 5 small ripe tomatoes (Use 3 if big) 2 green chillies 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri red chilli powder 1 tablespoon coriander powder 1/4 teaspoon asafoetida 1 teaspoon channa masala 1 teaspoon kasuri methi 1 tablespoon coriander leaves 1 teaspoon sliced ginger
Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.
Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.
In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.
Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.
Serve with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 5h
- Cook Time: 30m
