Cooking Instruction

1. Boil water and soak the soya chunks for 10-15 minutes. Once softened, squeeze out excess water.
2. Melt butter in a pan. Add chopped onions and sauté until soft. Then add ginger-garlic paste and cook until the raw smell disappears.
3. Add tomato puree and cook until oil separates. Then add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
4. Add cashew paste, sugar, and some water to adjust consistency. Cook for 2-3 minutes.
5. Add fresh cream and milk, stir well, and simmer for 2 minutes.
6. Add the soaked and squeezed soya chunks to the gravy and mix well. Simmer for 5 minutes.
7. Add the roasted soya chunks to the gravy and mix well. Simmer for 5 minutes.
8. Sprinkle kasuri methi and garam masala, then mix gently.