Lagan ka Keema is a Parsi Special which is made with mutton , but here I have substituted it with soya granules . The soya keema has a very long list of ingredients but totally worth it . The dish is high in protein and I posted it with a complete Parsi Spread for the Mega Marathon under Protein Rich theme.

 

I have never liked soya , to be frank it is physiological. It somehow reminds me of non veg so never really eat , but this time I ate a few teaspoons. Trust me this keema was really delicious , it was quite a effort making it but totally worth it. My son was really impressed with it .The coal tempering gave the dish an extra flavor taking the dish to gourmet level .
This is my Day 3 post under Special Theme .

 

 

Lagan Ka Keema

Ingredients

1 cup soya granules
1/2 cup onions fried
1/2 cup yogurt whisked
2 tbsp ghee
1/2 tsp caraway seeds
1 tsp garlic paste
1 tsp ginger paste
Salt to taste
11/2 tsp coriander powder
1/4 tsp cumin powder
11/2 tsp red chilly powder
1 tbsp poppy seeds
1 tbsp charoli
2 tbsp dry coconut , grated
2 cloves
1″ cinnamon stick
2 green cardamoms
1 black cardamom
2 tbsp coriander leaves , chopped
2 tbsp mint leaves , chopped
1 tbsp lemon juice
4-5 strands saffron

Tempering

Coal pieces
1 tbsp oil

Method

Soak soya granules in hot water . Cover and let soak for 15 minutes .
Dry roast poppy seeds, charoli and dried coconut on medium heat till light brown.
Cool and grind with ¼ cup water to a smooth paste.
Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured.
Cool and grind to a fine powder
Grind fried onions with yogurt to a paste.
Heat ghee .
Add caraway seeds .
Add garlic paste and ginger paste, cook for a minute.
Drain the water from soya granules and squeeze out the water .
Add them to the pot and sauté on high heat.
Add salt and stir.
Cover and cook for 5 minutes.
Add coriander powder, cumin powder and red chilli powder and mix.
Again cover and cook.
Add fried onion paste and mix well.
The soya might get too dry, add a little water and cook.
Add the poppy seed paste to the keema and mix. Add a little water, cover and cook.
Add coriander leaves and mint leaves and mix well.
Add lemon juice and the roasted powdered cardamoms , cloves and cinnamon.
Add the saffron milk and mix well .
Cover and cook for another few minutes.

Tempering

Heat the coal pieces till red hot .
Place a foil on the cooked keema and place the coal pieces on it.
Heat ghee and pour the ghee on top of the coal .
Immediately Cover with a lid to capture the smoke .
Remove the foil and coal after 5-7 minutes .


Print Recipe
Lagan Ka Keema
Lagan ka Keema is a Parsi Special which is made with mutton , but here I have substituted it with soya granules , a high protein dish which amazing flavors.
Course Lunch
Cuisine Indian Cuisine
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
Course Lunch
Cuisine Indian Cuisine
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
Instructions
  1. oak soya granules in hot water . Cover and let soak for 15 minutes .
  2. Dry roast poppy seeds, charoli and dried coconut on medium heat till light brown.
  3. Cool and grind with ¼ cup water to a smooth paste.
  4. Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured.
  5. Cool and grind to a fine powder
  6. Grind fried onions with yogurt to a paste.
  7. Heat ghee .
  8. Add caraway seeds .
  9. Add garlic paste and ginger paste, cook for a minute.
  10. Drain the water from soya granules and squeeze out the water .
  11. Add them to the pot and sauté on high heat.
  12. Add salt and stir.
  13. Cover and cook for 5 minutes.
  14. Add coriander powder, cumin powder and red chilli powder and mix.
  15. Again cover and cook.
  16. Add fried onion paste and mix well.
  17. The soya might get too dry, add a little water and cook.
  18. Add the poppy seed paste to the keema and mix. Add a little water, cover and cook.
  19. Add coriander leaves and mint leaves and mix well.
  20. Add lemon juice and the roasted powdered cardamoms , cloves and cinnamon.
  21. Add the saffron milk and mix well .
  22. Cover and cook for another few minutes.
Tempering
  1. Heat the coal pieces till red hot .
  2. Place a foil on the cooked keema and place the coal pieces on it.
  3. Heat ghee and pour the ghee on top of the coal .
  4. Immediately Cover with a lid to capture the smoke .
  5. Remove the foil and coal after 5-7 minutes .

13 thoughts on “Parsi Lagan ka Keema”

  1. I agree Vaishali….soya is an acquired taste. I never liked it initially but then I like it now. This kheema looks like a delicious way to have soya…bookmarking!

  2. awesome… surely a rocking recipe with so many ingredients… taste must be superb with paratha.. wish I could get some. soya granules is my all time favourite

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