Afghani Soya Curry

Steps

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1. 1
   Soak the soya chunks in boiling hot water for at least 15 minutes until softened and plumped.
   ▶ ≈0:31
2. 2
   Heat ghee in a wide pan and sauté the sliced onions for about 1 minute.
   ▶ ≈0:58
3. 3
   Add green chilies, cashews, peppercorns, and cumin seeds. Sauté all ingredients together on medium-low heat for about 5 minutes.
   ▶ ≈1:19
4. 4
   Add the coriander leaves and stem, and continue sautéing until all ingredients are well combined.
   ▶ ≈1:42
5. 5
   Turn off the heat and transfer the sautéed mixture to a plate to cool completely.
   ▶ ≈1:55
6. 6
   Once cooled, transfer to a mixer jar with yogurt and salt, and blend until you reach a coarse paste consistency.
   ▶ ≈2:02
7. 7
   Remove the soaked soya chunks from the hot water and gently squeeze out the excess water.
   ▶ ≈2:43
8. 8
   Heat ghee in a wide pan on low heat, add the ginger-garlic paste, and cook for about 30 seconds.
   ▶ ≈3:06
9. 9
   Add the drained soya chunks and mix well with the ginger-garlic paste.
   ▶ ≈3:20
10. 10
    Pour in the prepared yogurt-spice mixture and mix thoroughly with the soya chunks. Keep the heat on medium-low.
    ▶ ≈3:39
11. 11
    Add water and salt to achieve a creamy gravy consistency.
    ▶ ≈3:58
12. 12
    Cover the pan and simmer on medium heat for about 15 minutes until the soya chunks are tender and have absorbed the flavors, and the oil begins to separate.
    ▶ ≈4:11
13. 13
    Stir in the garam masala powder and kasuri methi, mixing well.
    ▶ ≈4:28
14. 14
    Pour in a little fresh cream for extra richness, turn off the heat, and serve.
    ▶ ≈4:52