SALT - 1 TSP
firstly, in a large vessel take enough water. add 1 tsp salt and get to a boil
now add 1½ cup soya chunks and boil for 8 minutes or until the soya softens
drain off and rinse in cold water
squeeze off the water from soya chunks and transfer to a large bowl
CURD - HALF CUP
add ½ cup curd, 1 tsp ginger garlic paste, ½ tsp chilli powder, ¼ tsp turmeric.
KASURI METHI - 1 TSP
also, add 1 tsp garam masala, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp kasuri methi and ½ tsp salt
mix well making sure everything is well combined
MARINATE - 30 MINUTES
cover and allow to marinate for 30 minutes.
BAY LEAF - 2
firstly, in a large kadai heat 2 tbsp oil. add 2 bay leaf, 5 cloves, 2 pods cardamom, 1 inch cinnamon and 1 tsp cumin
saute on low flame until the spices turn aromatic.
ONION - 1 CHOPPED
now add 1 onion and saute until the onions turn golden brown
keeping the flame on low, add ¼ tsp turmeric, ½ tsp chilli powder and ½ tsp coriander powder.
saute on low flame until the spices turn aromatic
now add marinated soya and cook for 2 minutes
further, add 1½ cup tomato puree. to prepare puree, blend 2 ripened tomatoes to smooth paste without adding water
cook until the tomato puree thickens slightly
now add ½ cup cashew paste, ½ tsp salt and mix well. to prepare cashew paste, soak 10 cashews in ½ cup hot water and blend to a smooth paste
SIMMER - 10 MIN
cover and continue to cook until the oil separated from the curry.
adjust the consistency of gravy adding water as required. also, add 2 tbsp coriander and mix well
READY TO EAT
finally, enjoy meal maker curry with roti or paratha