Ingredients
- 125g soya chunks
- oil
- three red onions, grated
- 200g yogurt
- 1tbsp kashmiri chilli powder
- 2tbsp ground coriander
- 1/2 tsp ground turmeric
- 1 clove garlic, grated
- bay leaf
- javentry mace
- 5 black peppercorns
- 2 cloves
- 1tsp cumin seeds
- 2 green chillies, finely chopped
- 1tbsp fenugreek leaves
- 1tsp garam masala
- handful fresh coriander
Instructions
Bring a pot of water (around 1L) to a boil and and put in the soya chunks. Cook them for around 2 or 3 minutes on medium flame. They will double in size and become soft. Strain them and set them aside to cool. Once cool, transfer them to a bowl, squeezing out the water as you do.
Heat a tbsp or two of oil in a pan and fry the dry soya chunks on a low-medium flame for 3 to 4 minutes, until they get a slightly darker colour. Set them aside and let them cool down, then add in the dry spices, yogurt and the grated garlic clove and mix to combine well. Let the marinated chunks sit for at least 15mins.
In a separate pan, heat some oil and then add bay leaf, whole spices (plus a touch of cinnamon powder if you like) and chopped green chillies. After 15-30 seconds, add the grated onions and fry them until they go golden brown.
Add the marinated chunks to the pan, top up with a bit of water and mix thoroughly. Add crushed fenugreek leaves and garam masala. Cook on a low to medium heat, stirring continuously until the oil has completely separated. Add a bit more water, cover the pot and cook it on low heat for another 5 minutes. Stir again, garnish with fresh coriander and serve.