In a saucepan boil water and add 2 cups of soya chunks.

Add 1 tbsp of milk. Milk helps to remove the odor of the soya chunks.

Boil for 2 minutes and switch off the flame.

Drain the water completely.

Squeeze out well and pulse it in a mixie

This came around 2.5 cups of soya granules.

So if you are using soya granules, take 2.5 cups and boil in water and drain it.

Proceed with the recipe.

In a pan add butter and oil.

Add finely chopped onions and saute till it becomes translucent.

Add the ginger garlic paste to this and saute till the raw smell goes off.

Now add in the salt and mix well.

Add finely chopped tomatoes.

Mix and cook for a few minutes.

Add in the red chili powder, pav bhaji masala, and salt.

Mix well and add finely chopped capsicum.

Saute this and cook for few minutes till the raw smell of the powder goes off.

Add the pulsed soya chunks to this now.

Mix well and add 1 cup of water.

Let this cook for 20 minutes on a low flame.

Stir this well in between.

Once the oil separates, switch off the flame.

Garnish with coriander leaves.

Soy kheema bhaji is ready.