• 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 .