1 cup Saffola Masala Soya Chunks, cooked (boiled and squeezed dry)
1 small Onion
2-inch piece Ginger
4 cloves Garlic
3 Tomatoes
1 cup Cauliflower florets
1 tbsp Mustard oil
2 Green chilies, slit
Green coriander to garnish
1 tbsp Curry powder
2 tsp Coriander powder
½ tsp Chili powder
½ tsp Garam masala
Recipe Instruction
Heat half the mustard oil in a pressure cooker and sauté cauliflower florets till brown spots appear and they look half cooked. Set aside.
Make a puree of onion, ginger, garlic and tomatoes.
Add rest of the mustard oil in the pressure cooker and allow it to smoke. Add the onion-tomato paste and cook till it turns brown. Add all spices, green chillies and salt. Mix well.
Now add Saffola Masala Soya Chunks, mix well and add a cup of water or two cups for a thinner gravy. Pressure cook for 4min.
After the pressure releases, add cauliflower florets and garam masala, and give the curry a good boil.
