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 .

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
Total Time 1 hour 5 minutes

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 .

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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