Cooking Instruction

1. Boil water and soak the soya chunks for 10-15 minutes. Once softened, squeeze out excess water.
2. Add hung curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, cumin powder, lemon juice, and salt. Mix well and let it marinate for 20 minutes.
3. Heat oil in a pan and roast the marinated soya chunks until they turn golden brown. Alternatively, you can grill them on skewers or bake them at 180°C for 10-12 minutes. Set aside.
4. Heat butter in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chillies. Cook until the raw smell disappears.
5. Add tomato puree and cook until oil separates. Then add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala. Mix well.
6. Add cashew paste and cook for another 2 minutes. Pour in some water to adjust the consistency.
7. Add the roasted soya chunks to the gravy and mix well. Simmer for 5 minutes.
8. Sprinkle kasuri methi and fresh cream. Mix well and turn off the heat. Serve hot with rice or roti.