Shahi Soya Sabzi
by Tarla Dalal

Even the humble soya chunks become royal when floated atop a rich "Shahi" white gravy. Drain out the water and also the foam that forms on top of the onions and cashew mix when cooking as the flavour will be spoilt if you keep the foam on.

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Shahi Soya Subzi recipe - How to make Shahi Soya Subzi

1/2 cup roughly chopped onions
6 to 7 cashewnuts (kaju)
1 tbsp soya oil
1/2 tsp cumin seeds (jeera)
1 clove (laung / lavang)
1 cardamom (elaichi)
1 bayleaf (tejpatta)
25 mm (1") stick cinnamon (dalchini)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1 tsp coriander (dhania) powder
1/2 tsp chilli powder
1/4 cup fresh curds (dahi) , beaten
1 cup soaked and roughly chopped soaked and chopped soya chunks
salt to taste
2 tbsp chopped coriander (dhania) for garnishing

Method

Boil a vesselful of water, add the onions and cashewnuts and cook for 10 minutes.
Drain and grind in a mixer to make a smooth paste and keep aside.
Heat the soya oil in a kadhai, add the cumin seeds, clove, cardamom, bayleaf and cinnamon.
When the seeds crackle, add the ginger-garlic paste and green chillies and sauté for 2 minutes.
Add the prepared paste, coriander powder, chilli powder and curds and simmer for a few minutes while stirring continuously.
Add the soya chunks, salt and 1 cup of water, mix well and simmer for another 5 minutes.
Serve hot garnished with coriander.