Add turmeric powder and some salt in a big vessel and boil 4 cups of water. Then add soya chunks in it. Adding turmeric keeps the color of soya chunks fine.

When the soya chunks become soft, turn off the gas and put them on a big plate. Once they cool down, squeeze them and remove the water.

Now put the soya chunks in the mixer and grind them coarsely as per the picture.

Meanwhile, chop the onions, tomatoes, ginger, garlic, green chilies, fresh coriander, etc., as required.

Heat cooking oil in a pan and add asafoetida and cumin seeds. Next, add the finely chopped onions and stir. Cook the onions over medium heat until they turn golden brown.

Next, add Kashmiri red chili powder, turmeric powder, coriander powder, Kitchen King masala, and Pav Bhaji masala. After roasting these, add the tomatoes and the ground ginger-garlic paste. At this stage, also mix in the ground whole spices (a powder made from black peppercorns, black cardamom, green cardamom, and cloves).

Once the tomato paste is well-cooked, turn off the heat and let it cool slightly. Then, add the well-whisked fresh yogurt; doing this prevents the yogurt from curdling.

Allow the spices and yogurt to be fully absorbed. Next, add the coarsely ground soya chunks and stir. Then, mix in the butter and kasuri methi (dried fenugreek leaves) and sauté; adding butter further enhances the flavor.

Finally, add the boiled green peas, 1/4 cup of water, and garam masala. Cover the pan and let it cook on a low flame for 5 to 7 minutes.

Our soya mince is ready.

Finally, garnish the soya keema with fresh coriander. Meanwhile, slice the pav and toast it with butter on a tawa.