Soya Afghani
Tender soya chunks simmered in a rich, creamy cashew-tomato gravy with fragrant Indian spices.
Equipment
Ingredients
Main ingredients
soya chunks (dry)
200 g
onion (chopped)
2 piece
tomato (chopped)
3 piece
garlic (minced)
4 clove
ginger (minced)
20 g
green chili (slit)
2 piece
yogurt (whisked)
150 g
cashew nuts (soaked)
30 g
fresh cream
100 ml
fresh coriander (chopped)
10 g
garam masala
1 tsp
cumin seeds
1 tsp
turmeric powder
0.5 tsp
red chili powder
1 tsp
coriander powder
1 tsp
kasuri methi
1 tsp
oil
30 ml
salt
1 tsp
Instructions
Prepare soya chunks
Boil soya chunks in salted water for 5 minutes, drain and squeeze out excess water.
Make the gravy base
Heat oil in a pan, add cumin seeds and let them splutter. Add chopped onions and sauté until golden.
Add spices and tomatoes
Add ginger-garlic paste, green chilies, turmeric, red chili powder, coriander powder and sauté. Add chopped tomatoes and cook until soft.
Prepare cashew-yogurt mixture
Blend soaked cashews with yogurt to make a smooth paste.
Combine and simmer
Add the cashew-yogurt paste to the pan, stir well. Add the prepared soya chunks, cream, garam masala, kasuri methi and salt. Simmer for 8 minutes.
Garnish and serve
Garnish with chopped coriander and serve hot with naan or rice.
Original recipe
Storage
Best consumed within 2 days. Reheat with a splash of water if gravy thickens.
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