Serves 2
Directions
- 1Boil water with salt, add 80 g soya chunks and cook for 6–7 mins. Squeeze out excess water (don’t dry completely).
- 2Add 1 tbsp corn flour (or rice flour), 1 tbsp coriander powder and 2–3 tsp Kashmiri red chilli powder. Mix well.
- 3Heat ½ tbsp oil, add soya chunks and cook for 6–7 mins till lightly crisp.
- 4Add remaining ½ tbsp oil, then add 1 chopped onion, 3–4 garlic cloves, 1 inch ginger, 2–3 green chillies & curry leaves. Cook for 6–7 mins.
- 5Blend 50 g low-fat paneer + 7–8 soaked cashews + 250–300 ml water till smooth. Add ½ cup water, blend again and pour into the pan.
- 6Add salt & black pepper, mix well.
- 7Add ½ cup chopped coriander and cook 4–5 mins till creamy. Adjust consistency as needed.
Ingredients
- 80 g soya chunks
- salt
- 1 tbsp corn flour
- 1 tbsp coriander powder
- 2 tsp Kashmiri red chilli powder
- 1 tbsp oil
- 1 chopped onion
- 3 garlic cloves
- 1 inch ginger
- 2 green chillies
- curry leaves
- 50 g low-fat paneer
- 7 soaked cashews
- 300 ml water
- black pepper
- 0.5 cup chopped coriander
Equipment
panblender
Tips
- Don't dry the soya chunks completely after squeezing out excess water.
- Adjust consistency of the gravy as needed.
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