Name: Soya Keema Bhurji (Dry)
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Textured Soy Protein Granules, soaked, washed, and squeezed completely dry; 1 Onion, large, finely chopped; 2 Tomato, medium, finely chopped; ¼ cup Green Peas, boiled (optional); 1 tbsp Ginger-Garlic Paste; 2 Green Chili Pepper, finely chopped; 1 tsp Cumin Seeds; ¼ tsp Ground Turmeric; 1 tsp Red Chilli Powder; 1 tsp Ground Coriander; ½ tsp Garam Masala; 1 tsp Pav Bhaji Masala, secret ingredient for street style flavor; 2 tbsp Cooking Oil, or butter for non-vegan variation; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

40 mintotal

25 min hands-on15 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Perform a final check on your soaked soya granules to guarantee they have been squeezed bone-dry. Even a minor retention of water will turn the final bhurji into a soggy paste.
Place a pan over medium heat and introduce the cooking oil (or butter). Pitch the cumin seeds into the fat and allow them to crackle and release their flavor.
Tip the finely chopped onions and green chillies into the pan. Sauté them steadily until the onions soften and turn a rich golden brown.
Stir in the ginger-garlic paste. Cook it for a full minute to take away its raw, harsh smell.
Add the chopped tomatoes along with the turmeric, red chilli powder, coriander powder, pav bhaji masala and salt. Mash and fry this spiced mixture until the tomatoes break down into a soft, thick base.
Fold the pre-boiled green peas into the reduced masala, stirring to coat them completely.
Introduce the bone-dry, squeezed soya granules to the pan. Elevate the heat to medium-high and toss the entire assembly continuously and vigorously for 5-6 minutes.
5–6 min
This high-heat roasting stage, the bhunao, is what matters most: it drives the soya to soak up the spiced fat, turning it from spongy to dense and chewy, close to the texture of meat.
Sprinkle the garam masala over the pan and scatter the fresh coriander. Stir for a final minute to bring the finishing flavours together.
Turn off the stove and serve piping hot.

How to tell it's done

A dry, grainy bhurji. Well-roasted soya gives the chewy bite of minced meat, with soft green peas through it.

Getting it right

Tip

Pav bhaji masala is the trick here. It covers whatever raw soy smell is left, and takes the dish close to a street-style keema.

What to serve it with

An astoundingly high-protein tactical meal. Exquisite when heavily stuffed inside a crisp Paratha as a Kathi Roll, or served street-style accompanied by heavily butter-toasted Pav buns.

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