How long does Vegan Soya Keema Pav keep in the fridge?

Vegan Soya Keema Pav keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Vegan Soya Keema Pav ahead of time?

Yes. Vegan Soya Keema Pav is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Vegan Soya Keema Pav?

Classic pairings include onion-salad, lemon. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

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Vegan Soya Keema Pav

Name: Vegan Soya Keema Pav
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 2 cup soya granules, soaked + squeezed; 2 onions, finely chopped; 2 tomatoes, finely chopped; 1 tbsp ginger-garlic paste; 1 cup green peas; 1 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp pav bhaji masala; 1 tsp kasuri methi; 2 tbsp oil; 6 pav, toasted; 0.5 tsp salt; 3 tbsp coriander, chopped; 1 lemon, in wedges

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Soya granule simmer

Time: 30 min
Serves: 3
Calories: 440 kcal
Protein: 28 g

0:00 / 1:34

Changes voice accent · Recipe stays in English

Method

1Heat oil, brown onions for 8 minutes till deep golden.
2Add ginger-garlic, then tomatoes with chilli powder, garam masala, pav bhaji masala and salt.
3Cook till oil separates, mash the tomatoes with the spatula.
4Add soya granules and peas, toss to coat, add a cup of water; gently bubble 10 minutes.
5Cook down till the keema looks like cooked finely chop — moist but never wet.
6Crush kasuri methi over, finish with coriander; serve with toasted pav and lemon.

About this recipe

Already vegan; just check the pav for dairy.

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