PREPARATION

1. Heat sufficient water in a pan, add 125 grams soya chunks and boil for 8 - 10 minutes.

2. Transfer this into a bowl of cold water.

3. Allow to rest for 10 minutes and squeeze completely.

4. Heat 2 teaspoons oil in a pot, add 220 grams onions and fry till translucent.

5. Add 15 grams ginger, 3 garlic cloves and saute for 3 - 5 minutes.

6. Then, add 220 grams tomato and saute till it turns soft and pulpy.

7. Add 8 cashews and mix it well.

8. Transfer this mixture into a blender and blend well.

9. Heat 3 teaspoons oil in a another pot, add 1 teaspoon cumin, 1 bay leaf, 1 inch cinnamon stick and stir well.

10. Add 85 grams onions and fry till translucent.

11. Then, add 1/2 teaspoon turmeric and stir well.

12. Add 1 teaspoon red chili and mix it well.

13. Now, add the blended mixture in it and mix it again.

14. Add 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.

15. Add 350 milliliters water, 70 grams yogurt and stir well.

16. Now, add the soya chunks and mix it well.

17. Cover it with lid and cook for 10 minutes.

18. Add 1 teaspoon dried fenugreek leaves, 1/4 teaspoon garam masala and mix it well.

19. Garnish with coriander.

20. Serve hot with roti.