Skip to content
15 mins
PREP TIME
10 mins
Cook Time
2
Serves
25 minutes
Total
INGREDIENTS
Tomatoes, chopped
Onion (quantity not precisely given on the header)
1 tsp Vegan Meat Masala
A pinch Turmeric Powder
1 tsp Red Chilli Powder
½ tsp Ginger-Garlic Paste
1 bowl Soya Granules (rehydrated)
Instructions
Heat a pan; since it’s an oil-free recipe, you skip adding oil.
Add chopped tomatoes to the hot pan. Cook for about 2 minutes. Stir continuously so they don’t burn. Add water as needed. Cover with lid, let tomatoes soften.
Add chopped onion(s). Then add the spices + ginger-garlic paste (i.e. vegan meat masala, turmeric, red chili powder, ginger-garlic paste) and mix well.
Add a little water and let the masala simmer.
Meanwhile, soak the soya granules in water for about 5 minutes; then drain off the excess water.
Add the drained soya granules into the pan with the cooked masala. Mix thoroughly. Cover with the lid and let it simmer for 5-10 minutes. Add water if needed to get the right consistency.
When cooked, the “keema” mixture is ready to serve with pav (or paranthas / bread as preferred).