PREPARATION

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

2. In a blender, add 50 grams cashews, 50 grams poppy seeds, 50 grams coconut, 100 milliliters water and blend it into a smooth paste.

3. Keep aside.

4. Take a pan, add 1 cinnamon stick, 1/2 teaspoon black peppercorns, 6 pods green cardamom, 1 tablespoon coriander seeds, 1 tablespoon cumin, 2 bay leaf, 4 pods black cardamom, 2 mace, 5 pods cloves and dry roast until it turns golden brown in color.

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

6. Heat 40 milliliters ghee in a pan, add 150 grams onions and fry till translucent or until it turns brown in color.

7. Take the soaked soya chunks, add 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili paste, 1 teaspoon salt, 150 grams hung curd, 1 teaspoon red chili, 1 teaspoon

turmeric, prepared masala, fried onions, 25 milliliters oil, blended paste and mix all the ingredients well.

8. Marinate for 15 minutes.

9. Heat 2 tablespoons ghee in a heavy skillet, add the marinated soya chunks and mix it well.

10. Cook for 3 - 5 minutes on medium heat.

11. Then, add 400 milliliters water and mix it well.

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

13. Open the lid and give it a nice stir.

14. Remove it from heat.

15. Garnish with coriander.

16. Serve hot.