PREPARATION

1. In a bowl, add 100 grams soya chunks, 800 milliliters warm water and soak for 20 minutes.

2. In a bowl, add 50 grams cashews, 90 milliliters water and soak for 8 hours.

3. In a another bowl, add 30 grams poppy seeds, 90 milliliters water and soak for 2 hours.

4. Heat sufficient oil in a heavy skillet and deep fry soaked soya chunks until it turns dark brown and crispy.

5. Drain it on an absorbent paper. Keep aside.

6. Take a pan, add 1/2 teaspoon cumin, 1/2 teaspoon fennel seeds, 1 kashmiri dry red chili, 4 pods cloves, 1/2 teaspoon coriander seeds, 10 black peppercorns,1 pod black cardamom and dry roast until it turns golden brown in color.

7. Remove it from heat and transfer this into a blender and blend it into a fine powder.

8. In a blender, add the soaked cashews, soaked poppy seeds and blend it into a smooth paste.

9. Heat 50 grams ghee in a heavy skillet, add 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger and stir for 1 - 2 minutes.

10. Then, add 290 grams onions and fry till translucent.

11. Now, add 450 grams tomato , 2 tablespoons green chili and mix it well.

12. Saute the tomatoes until it turns soft and pulpy.

13. Add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon turmeric and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Transfer this into a blender and blend it into a smooth puree.

16. Transfer this puree into a heavy skillet and give it a nice stir.

17. Then, add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, blended masala, 1 teaspoon sugar and mix it well.

18. Add 90 grams fresh cream, blended cashew paste and mix it again.

19. Add 215 grams bell pepper and mix it well.

20. Cook for 5 - 7 minutes on medium heat.

21. Now, add the fried soya chunks and mix it well.

22. Cook for another 5 - 7 minutes on medium heat.

23. Garnish with coriander.

24. Serve hot with roti or naan.