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.