Tawa Masala Keema Pav

Tawa Masala Keema Pav

Made with our own

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  • Prep Time 15 mins
  • Cooking Time 25 mins
  • Serves 2


  • 200 g

    Tawa Masala Tempayy Crumbles

  • 1/2 cup

    Green Peas

  • 3 tbsp


  • 3 nos

    Green cardamoms

  • 3 nos


  • 1 nos

    Bay leaves

  • 3 medium

    Onions chopped

  • 1 tsp

    Ginger paste

  • 2 tbsp

    Garlic paste

  • 2 medium

    Tomatoes chopped

  • 1/2 tsp

    Red chilli powder

  • 1/4 tsp

    Turmeric powder

  • 1 tsp

    Cumin powder

  • 1/2 tbsp

    Coriander powder

  • To Taste


  • 1/2 tbsp

    Garam masala powder

  • 2 tbsp

    Fresh coriander leaves chopped

  • 2 tbsp


  • 8 nos



  1. • Heat oil in a thick-bottomed pan and saute 3 cardamoms, 3 cloves, cinnamon, and 1 bay leaves.

  2. Add 2 onions and cook till they turn golden brown. Add 2 tbsp ginger garlic paste and stir briefly.

  3. Add 2 tomatoes and cook till oil starts separating from the masala. Add the Tawa Masala Tempayy Crumble and stir on high heat for 2 to 3 minutes.

  4. Reduce heat, stir in half a cup of water and add ½ tsp red chilli powder, ¼ tsp turmeric powder, 1 tsp cumin powder, ½ tbsp coriander powder, salt and ½ cup boiled green peas.

  5. Add ½ tsp garam masala, mix well and cook on high heat for couple of minutes. Garnish with coriander leaves.

  6. Serve Tempayy Keema accompanied with pan-fried pavs.


Tempeh is one of the best natural vegetarian sources of protein with a high protein and fibre content thanks to the natural fermentation process. For even the most inexperienced cook, the preparation of Tempeh is simple: simply unbox and use as cubes or mince the Tempeh, season/ marinate it liberally with your choice of spices, and sautee the Tempeh with a bit of oil for five to seven minutes. ...

Tempeh is plant-based, dairy-free, and gluten-free, with 19 grams of protein per 100 grams and only 1.6 grams of net carbs.

It has a mild nutty flavour and a slightly spongy, solid texture. Because the tempeh cubes absorb flavours well , we recommend seasoning even the flavoured cubes if you want the flavour to pop.

Thanks to the porous nature of tempeh, it absorbs the flavours of whatever it's mixed with and helps make a tempeh biryani that is quick to cook yet packs a savoury punch.

If you want the original taste of biryani but want to make it at home, we are here with a quick vegetarian biryani recipe for you to savour at lunch or at dinner!

Get yourself ready for a quick tempeh lunch today and smash your nutrition goals!