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 .
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
- 1 Tempering
- pieces Coal
- 1 tbsp oil
Instructions
- oak 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 .
Wow, such an incredible vegan lagan ka keema, interesting twist to the usual laga ka keema, will try it soon.
Wow vaishali, awesome dish yaar! I too don’t prefer soya much, bcoz of its texture! This Looks like a long process but I bet it is worth all that effort!!
I too dislike the soya granules. This dish is so rich and that coal smoking is surely masterchef style . Wow .. look at that spread !!
Awesome, such a healthy dish,.
Such a delicious and rich keema.. Will try this out soon.. Bookmarking..
I can imagine how flavorful and yummy looking soy kheema dish that is.
That is a fantastic dish !
Soya keema is my absolute favourite dish. Love this Parsi version and bookmarking to try.
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!
You are torturing me with your Parsi Thaali. I am not a big fan of soya taste and so I have never cooked with it. Maybe I should get rid of my inhibition and make it for my kids.
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
what a great veggie version of this – sounds so good
I too am not a big fan of soya chunks for the same reasons. The texture of your dish looks amazing, though.