Creamy Soya

Ingredients

• 80 g soya chunks
• Salt to taste
• 1 tbsp corn flour / rice flour
• 1 tbsp coriander powder
• 2–3 tsp Kashmiri red chilli powder
• 1 tbsp oil (½ + ½)
• 1 onion, chopped
• 3–4 garlic cloves
• 1 inch ginger
• 2–3 green chillies
• Curry leaves
• 50 g low-fat paneer
• 7–8 soaked cashews
• 250–300 ml water (+ ½ cup extra)
• Black pepper to taste
• ½ cup chopped coriander

Method

1. Boil salted water, add soya chunks and cook 6–7 mins. Squeeze excess water (don’t dry completely).
2. Mix soya with corn flour/rice flour, coriander powder and Kashmiri red chilli powder.
3. Heat ½ tbsp oil, add soya and cook 6–7 mins until lightly crisp.
4. Add remaining oil, then onion, garlic, ginger, green chillies and curry leaves. Cook 6–7 mins.
5. Blend paneer, soaked cashews and water until smooth. Add ½ cup water, blend again and pour into the pan.
6. Add salt and black pepper, mix well.
7. Add coriander and cook 4–5 mins until creamy. Adjust consistency if needed.

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