PREPARATION

1. In a bowl, add 50 grams soya granules, 500 milliliters water and soak for 30 - 35 minutes.

2. In a pan, add 750 milliliters water, 1 teaspoon vinegar, 1 teaspoon sugar, 120 grams soya chunks and bring it to a boil.

3. Remove the soya chunks from water and squeeze it well so the water goes out.

4. Transfer this into a bowl and rest for 20 minutes.

5. In a bowl, add 1 tablespoon cashews, 50 milliliters warm water and soak for 20 - 25 minutes.

6. Heat 45 milliliters ghee in a pan, add 340 grams onions and fry until it turns golden brown in color.

7. Remove it from heat and transfer it to a blender, add the soaked cashews, 75 grams yogurt and blend it into a smooth paste.

8. Heat 90 milliliters ghee in a heavy skillet, add 1/4 teaspoon black peppercorns, 5 pods cloves, 6 pods green cardamom, 1 pod black cardamom, 1 star

anise, 1 inch cinnamon stick and stir for a minute.

9. Add 250 grams yogurt and stir well.

10. Cover it with lid and cook for about 5 minutes.

11. Open the lid, add 1 1/2 tablespoons ginger garlic paste, blended onions mixture and mix it well.

12. Cover it with lid and cook for 5 - 7 minutes on medium heat.

13. Open the lid and give it nice stir.

14. Add 1 teaspoon turmeric, 2 tablespoons coriander powder, 2 teaspoons paprika, 1 teaspoon cumin powder, 1 1/2 teaspoons red chili, 1 1/2 teaspoons salt and mix it well.

15. Cook for 5 - 7 minutes on low heat.

16. Add the soaked soya granules, boiled soya chunks, 250 milliliters water and mix it well.

17. Again cover it with a lid and cook for 8 - 10 minutes.

18. Open the lid and add 1 teaspoon garam masala and mix it well.

19. Bring it to a boil.

20. Garnish with ginger.

21. Serve hot with roti or naan.