Soya Mushroom Kheema

Soya Mushroom Kheema

Looking for a quick and easy fix to calm those hunger pangs without compromising on taste & nutrition? My street style  Soya Mushroom Kheema is the answer!
This protein rich power house is great for vegetarians who may find it difficult to get enough protein during their day. The spices, taste & texture is reminiscent of the ones used to make the authentic (non-veg kheema pav ) you get on the bustling streets of Bombay. This recipe is made with Veg Pro Soya Granules.

Servings 4 persons
Course Appetizer / Main
Preparation Time 10 minutes
Cook Time 20-25 minutes

Ingredients for the Soya Mushroom Kheema

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Soya granules (VEG PRO Brand)
5-6 cups Water
2 packets Fresh mushrooms, finely chopped
3-4 tbsp Oil
3 Med sized Onions finely chopped
5 Med sized Tomatoes finely chopped
4 tbsp Garlic, minced
2 tbsp Ginger, minced
4 tbsp Green chilies finely chopped
1 tsp Haldi powder
3 tbsp Coriander (dhaniya) powder
2-3 tbsp Roasted cumin powder (jeera)
1 tbsp Red chili powder
2 tbsp Ginger garlic paste (optional)
2-3 tbsp Pav bhaji masala
3 tbsp Butter
2-3 nos. Juice of fresh Indian sized lemons
1/2 cup Coriander leaves finely chopped
Salt to taste

Instructions for the Soya Mushroom Kheema

1. Wash the soya granules in water.  Boil them in 4 cups of water as per the instructions on the packet. (boil for 3-4 minutes).  Drain the water, squeeze out all liquid and keep aside.
2. In a kadhai (vessel), heat the oil.  Add in onions and sauté until light brown.  Add in green chilies, ginger and garlic and sauté until the raw smell disappears.
3. Add in tomatoes and spices and cook until oil floats up.
4. Now add in the chopped mushrooms and cook on  a high flame.
5. Once mushrooms are cooked and oil floats up add in the soya granules and the remaining 1-1½  cups water.  Season with salt. Reduce flame to medium and slow cook until the water starts to dry out.  Press the mixture down slightly with a potato masher. (this takes 10-12 minutes on low flame to cook).
6. Now add in the butter, pav bhaji, masala and lemon juice. Taste and add in more spices as per your liking.  Add in raw ginger garlic paste (optional).  Mix the paste with the veg mixture and cook it for 2-3 minutes (If mix is too dry keep adding a bit of water.  Do not let the mixture be too dry or get burnt from bottom.
7. Once its cooked, add in the coriander leaves.
8. Serve hot with street style buttered and toasted ladi paav.


  1. This vegetable is like a vegetarian version of lamb kheema. Hence it should be a bit spicy, tangy and give a kick to the palate.  However, you can reduce the spice level to suit your palate.
  2. The texture is meaty; tastes like pav bhaji.
  3. This should be a semi-dry dish – should not be absolutely dry. Add in more butter to make it utterly butterly delicious.
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