Serves 1
Directions
- 1Soak the soya chunks in hot water for 5 minutes.
- 2Squeeze out all the water from the soya chunks and set aside.
- 3In a pan, add pepper, fennel seeds, cumin seeds, garam masala, and cashew nuts.
- 4Roast them well until fragrant.
- 5Transfer the roasted spices and nuts to a mixer grinder and grind into a fine powder.
- 6In a kadai, add a generous amount of Cardia Groundnut Oil.
- 7Add fennel seeds and curry leaves to the hot oil.
- 8Add sliced onions and sauté until golden brown.
- 9Add the soaked soya chunks to the pan and mix well.
- 10Add ginger garlic paste and mix thoroughly.
- 11Add salt, red chili powder, and the ground masala powder.
- 12Mix everything well until the spices coat the soya chunks.
- 13Add deseeded green chilies and mix again.
- 14Add some water for the soya chunks to cook and absorb the flavors.
- 15Cover and cook until the oil separates from the gravy.
- 16Once the oil has separated, the Soya Pepper Gravy is ready.
Ingredients
- Soya Chunks
- Pepper
- Fennel Seeds
- Cumin Seeds
- Garam Masala
- Cashew nuts
- Cardia Groundnut Oil
- Curry Leaves
- Onions
- Ginger Garlic Paste
- Salt
- Red Chili Powder
- Green Chili
- Water
Equipment
panmixer grinderkadai
Tips
- This recipe is a great combination with chapathi, naan, parotta, and even with rice.
- The oil used is extracted from first-quality groundnuts, ensuring great taste and aroma.
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