Soya Chunks Keema

PREPARATION

1. Boil 350 milliliters water in pan, add 1 teaspoon salt and 900 grams soya chunks. Boil for 5 minutes.
2. Drain the soya chunks, squeeze out the excess water, and transfer them to a blender. Blend until they resemble keema, then set aside.
3. Using a mortar and pestle, crush 1 tablespoon coriander, 1 tablespoon Green Chili, 1 tablespoon garlic cloves, 1 tablespoon ginger, and 1 teaspoon paprika into a coarse paste.
4. Add 1 tablespoon gram flour and 2 tablespoons fresh cream using mortar and pestle. Keep aside.
5. Heat 1 tablespoon oil in a pan, add 1 teaspoon cumin seeds, 4 pods cloves, 2 pods green cardamom, 1 pod black cardamom, 1 bay leaf, and 100 grams onions. Sauté for 2 - 3 minutes.
6. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, and 1/2 teaspoon Garam Masala. Mix and cook of 1 minute.
7. Add the prepared masala paste and cook for 2–3 minutes.
8. Add 30 milliliters water and mix well. Cover and cook for 5 - 10 minutes.
9. Once cooked, add 80 grams tomato puree and 2 tablespoon curd. Mix, cover and cook for 5 minutes.
10. Then add the blended soya chunks, 60 grams boiled green peas, and 1 teaspoon coriander. Mix and cook for 1 - 2 minutes.
11. Add 60 milliliters hot water and cook for 2 - 3 minutes.
12. Remove from heat and transfer to serving dish. Garnish with onion rings, Green Chili, lemon juice, chilli oil, and coriander.
13. Serve.