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Recipe:
– Soak soya chunks in hot water for 5 minutes until soft.
– In a pan, heat oil and add cumin seeds, bay leaf, ginger, garlic, onions, cashews, a little salt, and water. Cook everything and grind into a smooth paste.
– For the gravy, heat oil again, add kasuri methi, and fry the paste well.
– Season with black pepper powder and salt, then add the soaked soya chunks and let them cook in the gravy.
– Finish with whisked curd and garnish with fresh coriander leaves. 🌱

Creamy, nutty, and loaded with flavor — this Afghani Soya is perfect to pair with naan or rice!