Soya chunks kurma

Ingredients:


Soya chunks-1 cup
Capsicum-1 cup
Butter-1 tbsp
Kasuri methi-1 tsp

Yogurt-2 tbsp
Oil-2 tbsp
Cloves-6
Cardamom-6
Bay leaf-2
Cinnamon stick-1 in
Cumin seeds-1 tsp
Tomato-1
Ginger garlic paste-1 tbsp
Heavy cream (optional)-2 tbsp
Salt-to taste
Turmeric-1/4 tsp
Chilly powder-1 tsp
Cumin powder-1 tsp
Coriander powder-1 tsp
Coriander-to garnish

To grind into paste:

Melon seeds-1 tbsp
Poppy seeds-1 tbsp
Almonds-6
Cashew-6
Fried onions (store bought)-1/2 cup


Method:


1. Take 2 cups of water in a small pan and add melon seeds, cashews, almonds and poppy seeds. Boil covered for 15 minutes. Transfer the contents to the blender and add fried onion. Blend till smooth. Add more water if needed.
2. In a different pan, boil water and add soya chunks. Let them boil for 5 min. Transfer the contents to a colander, run them by cold water and squeeze off the water from soya chunks. Keep them aside.
3. Make puree of the tomato and keep it aside.
4. Take a pan and add 2 tbsp of oil. Add cloves, cardamom, bay leaves, cinnamon, cumin seeds and saute for 30 sec till the aroma comes out.
5. Now add ginger garlic paste and cook for 30 sec. Then add tomato puree and cook till water evaporates.
6. Add salt, turmeric, chilly powder, cumin powder, coriander powder and mix properly.
7. Now add the blended masala, mix well and add smoothed yogurt immediately. If you add yogurt when the gravy is hot, curd curdles.
8. Check for seasoning, cover the lid and cook for 25 minutes until oil separates. Keep stirring in between to make sure the masala doesn't stick to the pan.
9. While the gravy cooks, take a small pan and add 1 tbsp of butter and saute capsicum till soft. Now add kasoori methi and stir for 30 sec. Add soya chunks and mix well. Keep it aside.
10. After the gravy is done, add capsicum and soya chunks and mix well.
11. Add cream, adjust for consistency and add more water if needed and cook for 2 min.
12. Garnish with coriander and serve with rice.