Creamy Coriander Soya

Serves 2
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Directions

  1. 1Boil water with salt, add 80 g soya chunks and cook for 6–7 mins. Squeeze out excess water (don’t dry completely).
  2. 2Boil water with salt, add 80 g soya chunks and cook for 6–7 mins. Squeeze out excess water (don’t dry completely).
  3. 3Boil water with salt, add 80 g soya chunks and cook for 6–7 mins. Squeeze out excess water (don’t dry completely).
  4. 4Add 1 tbsp corn flour (or rice flour), 1 tbsp coriander powder and 2–3 tsp Kashmiri red chilli powder. Mix well.
  5. 5Add 1 tbsp corn flour (or rice flour), 1 tbsp coriander powder and 2–3 tsp Kashmiri red chilli powder. Mix well.
  6. 6Add 1 tbsp corn flour (or rice flour), 1 tbsp coriander powder and 2–3 tsp Kashmiri red chilli powder. Mix well.
  7. 7Heat ½ tbsp oil, add soya chunks and cook for 6–7 mins till lightly crisp.
  8. 8Heat ½ tbsp oil, add soya chunks and cook for 6–7 mins till lightly crisp.
  9. 9Heat ½ tbsp oil, add soya chunks and cook for 6–7 mins till lightly crisp.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Blend 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.
  14. 14Blend 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.
  15. 15Blend 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.
  16. 16Add salt & black pepper, mix well.
  17. 17Add salt & black pepper, mix well.
  18. 18Add salt & black pepper, mix well.
  19. 19Add ½ cup chopped coriander and cook 4–5 mins till creamy. Adjust consistency as needed.
  20. 20Add ½ cup chopped coriander and cook 4–5 mins till creamy. Adjust consistency as needed.
  21. 21Add ½ cup chopped coriander and cook 4–5 mins till creamy. Adjust consistency as needed.

Ingredients

  • 80 g soya chunks
  • 80 g soya chunks
  • 80 g soya chunks
  • salt
  • salt
  • salt
  • 1 tbsp corn flour
  • 1 tbsp corn flour
  • 1 tbsp corn flour
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 2 green chillies
  • 2 green chillies
  • 2 green chillies
  • curry leaves
  • curry leaves
  • curry leaves
  • 50 g low-fat paneer
  • 50 g low-fat paneer
  • 50 g low-fat paneer
  • 7 soaked cashews
  • 7 soaked cashews
  • 7 soaked cashews
  • 300 ml water
  • 300 ml water
  • 300 ml water
  • black pepper
  • black pepper
  • black pepper
  • 0.5 cup chopped coriander
  • 0.5 cup chopped coriander
  • 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.