2 cups Saffola Soya Chunks, cooked (boiled and squeezed)
3 tsp Oil
1 tsp Cumin seeds
1 Bay leaf
½ tsp Turmeric powder
1-inch Cinnamon stick
1 Onion, finely chopped
Salt to taste
1 tsp Kashmiri chilli powder
1 tsp Coriander powder
¼ cup Curd, fresh
1 cup Water
1 tsp Kasuri methi, crushed
¼ tsp Garam masala
2 tsp Oil
1 Onion, thinly sliced
3 cloves Garlic
1 inch Ginger
2 Tomatoes, finely chopped
8 Cashews, whole
Recipe Instruction
Heat oil in a kadhai. Add onion, ginger, garlic and saute well. Add tomatoes and cashews and saute again. Once done, switch off the flame. Grind to a smooth paste once it cools down. Keep aside.
Heat oil in a large kadhai and splutter cumin seeds, bay leaf, cinnamon stick.
Add onions and saute. Add chilli and turmeric powders.
Now add prepared masala paste and saute.
Add coriander powder, salt, curd and water.
Mix well.
Now add the soya chunks and mix well. Cover the kadhai and let the gravy simmer for 10mins.