Shahi Soya Curry

Nutrition values are AI-estimated based on ingredients.

• Water
• 1 tsp salt (for boiling soya chunks)
• 1 1/4 cup soya chunks (meal maker)
• 1/4 cup refined oil
• 4 green cardamom pods
• 1 tsp cumin seeds (jeera)
• 1 tbsp chopped ginger
• 1 cup sliced red onions
• 1/4 cup whole cashews
• 2 green chilies (slit)
• 1 tsp salt (for sautéing curry base)
• 1 tsp turmeric powder
• 1 1/2 tsp red chili powder
• 1 cup cashew milk or water
• Salt (to taste, for final curry)
• 1 tsp garam masala
• 1/4 tsp saffron strands
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• 1 tbsp fresh chopped coriander
• Slivered almonds (for garnish)
• A swirl of cream (for garnish)

1. 1Bring water to a boil with 1 tsp salt, add 1 1/4 cups soya chunks, boil until soft, then drain and squeeze out excess water.
2. 2Heat 1/4 cup refined oil, add 4 green cardamom pods, 1 tsp cumin seeds, and 1 tbsp chopped ginger, sauté briefly, then add 1 cup sliced red onions and cook until golden brown.
3. 3Add 1/4 cup whole cashews, 2 slit green chilies, and 1 tsp salt to the pan, stir, then pour in 1/4 cup water, cover, and simmer for 2-3 minutes to soften.
4. 4Transfer the sautéed mixture to a blender jar once cooled slightly and blend until a smooth, thick paste is formed.
5. 5In the same pan, add 1 tsp turmeric powder and 1 tsp red chili powder to the remaining oil, stir quickly, then add the boiled soya chunks and toss to coat evenly.
6. 6Pour the blended cashew onion paste over the spiced soya chunks, stir to combine, then add 1 cup cashew milk or water, salt to taste, 1/2 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp saffron, stirring until well incorporated.
7. 7Cover the pan and simmer the curry for 5 minutes, then remove the lid and add 1 tbsp Kasuri methi and 1 tbsp fresh chopped coriander, stirring one final time.
8. 8Garnish with slivered almonds, a swirl of cream, fresh chopped coriander, and a few strands of saffron before serving.

These instructions are our analysis of the original video. Watch on YouTube →