Keema pav is one of those dishes that instantly brings comfort, spice, and indulgence to the plate. Usually made with minced meat, the dish is a staple of street food culture, especially in Mumbai. But what if you could enjoy all that flavour and texture in a healthier, vegetarian version? That’s where soyabean keema pav steps in.
This recipe swaps traditional meat with protein-rich soy granules. The result is a dish that doesn’t just look like keema but also captures the same hearty essence, minus the guilt. It’s light on the stomach but filling enough to be a complete meal, making it a smart and satisfying choice for vegetarians and meat-lovers alike.
All you need is a few basic ingredients, a little bit of time, and five easy steps. Whether you’re making it for a Sunday brunch or a quick weeknight dinner, soyabean keema pav will win everyone over with its spice, texture, and unbeatable comfort food vibes.
Step 1: Soak and prep the soyabean granules
Start by measuring about one cup of soyabean granules. Soak them in hot water for 15 to 20 minutes until they become soft and fluffy. Once soaked, squeeze out the excess water thoroughly using your hands or a strainer. This step is important to remove the raw smell and help the soyabean absorb all the flavours later. Keep the granules aside while you get the rest of the ingredients ready.
Step 2: Cook the base with onions, tomatoes, and spices
In a large pan, heat two tablespoons of oil and add a teaspoon of cumin seeds. Once they begin to splutter, add finely chopped onions and sauté them until golden brown. Next, add ginger-garlic paste and cook for a minute until the raw smell disappears. Toss in finely chopped tomatoes and cook until they soften completely. Now add your spices turmeric, red chilli powder, coriander powder, and a little garam masala. Let everything cook together until the oil separates from the mixture, forming a rich and aromatic masala base.
Step 3: Add the soyabean and cook until well combined
Now it’s time to bring in the soyabean granules. Add them to the cooked masala and mix thoroughly so that every bit is coated in spice. You can add a splash of water if the mixture looks too dry. Let it simmer on medium heat for about 10 to 12 minutes, stirring occasionally. This helps the soyabean soak up all the flavours and take on that juicy, keema-like texture. Taste and adjust the salt or spice level if needed.
Step 4: Toast the pav and prepare to serve
While the keema is simmering, slice your pav buns in half and toast them on a hot pan with a little butter. Toast both sides until golden and slightly crispy. You can also add a dash of pav bhaji masala to the butter while toasting for an extra kick. Toasted pav is essential for that authentic street-style feel and pairs perfectly with the spicy soyabean keema.
Step 5: Plate and garnish for that final touch
Once your soyabean keema is ready, take it off the heat and squeeze in some fresh lemon juice. Garnish with chopped coriander and sliced onions. Serve hot with the toasted pav on the side. For an extra authentic touch, add a wedge of lemon, green chilli, and a dollop of butter on top. The combination of spicy keema, buttery pav, and tangy onions makes this dish absolutely irresistible.
Soyabean keema pav brings together the boldness of Indian street food with the health benefits of soy in one satisfying, meat-free package. It’s rich in protein, full of flavour, and a hit with anyone who loves spicy, comforting meals. Whether you’re serving it for breakfast, lunch, or dinner, this recipe proves that vegetarian food can be just as hearty and delicious as its non-vegetarian counterpart. And with only five simple steps, it’s the kind of dish that’ll keep making its way back to your table.