PREPARATION

1. Take a skillet, add 1 litre water, 1/2 teaspoon salt and stir well.
2. Add 100 grams soya granules and mix it well.
3. Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
4. Strain the soya granules and wash it with cold water. Keep aside.
5. Heat 2 tablespoons oil, 40 grams butter in a skillet, add 1 bay leaf, 2 pods cloves, 3 pods green cardamom, 1 cinnamon stick, 6 black peppercorns, 1 teaspoon cumin and stir for 1 - 2 minutes.
6. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 230 grams tomato and mix it well.
8. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
9. Add 1 tablespoon garlic, 1 tablespoon green chili and mix it well.
10. Add 1 1/2 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon pav bhaji masala and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add the boiled soya granules in it and mix it well.
13. Cook for another 3 - 5 minutes on medium heat.
14. Add 100 milliliters water and mix it well.
15. Add 2 tablespoons coriander, 1 teaspoon dry fenugreek leaves and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Add 1 tablespoon butter and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat and keep aside.
20. Heat 2 teaspoons butter in a pan, add 1/4 teaspoon pav bhaji masala, 2 teaspoons coriander and mix it well.
21. Add some pav buns on it and cook from both sides for 2 - 3 minutes.
22. Remove it from heat.
23. Garnish soya keema with ginger and green chili.
24. Serve with prepared buns.