Ingredients
Equipment
Method
- Mix boiled soya chunks with amchur powder, garam masala, ginger garlic paste, salt, besan and curd until well coated. Marinate for 15-20 minutes.
- Meanwhile, sauté sliced onions, cashews and green chillies in a little oil until onions turn soft. Cool completely and grind into a smooth paste.
- In the same pan, heat a little oil and fry the marinated soya on medium flame for 15-20 minutes until lightly crisp and well roasted. Remove and keep aside.
- Add a little more oil to the same pan. Add cumin seeds and kasuri methi.
- Pour in the onion cashew paste and cook really well, adding a little water whenever needed.
- Once the gravy is thick, smooth and well cooked, add the fried soya and mix well.
- Pour in the fresh cream and cook for another 2-3 minutes.
- Finish with chopped coriander leaves and serve hot.
Notes
Marinate the soya for at least 15-20 minutes — longer gives deeper flavour.
Don't rush the frying stage — cook the soya patiently until lightly crisp, this is the secret to the best texture and flavour.
Cool the onion cashew mixture completely before grinding — warm mixture won't grind smoothly.
Cook the paste really well before adding soya — raw onion paste will ruin the gravy.
Add cream on low flame and stir gently — high heat can cause it to split.
Don't rush the frying stage — cook the soya patiently until lightly crisp, this is the secret to the best texture and flavour.
Cool the onion cashew mixture completely before grinding — warm mixture won't grind smoothly.
Cook the paste really well before adding soya — raw onion paste will ruin the gravy.
Add cream on low flame and stir gently — high heat can cause it to split.