Ingredients Required – 1 bay leaf, 1 inch cinnamon, 2 green cardamom, 4 cloves, 1 tsp cumin, 1 big onion, 2 large tomatoes, 10 cashews, 10 almonds, 1 tbsp ginger garlic paste, 1/2 tsp turmeric tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 2 tbsp oil, 2 tbsp green coriander and salt as per taste.
- First, soak cashews and almonds in boiling water for 15-20 minutes. Now drain the water and peel off the skin of the almonds.
- Put cashews and almonds in a blender. Add about 3-4 tbsp of water and blend to make a thick paste.
- Take a non-stick kadhai or pan and heat 2 tbsp oil in it.
- Add bay leaves, cinnamon, green cardamom, cloves and cumin seeds to it. Fry for a minute.
- Add chopped onion and ginger garlic paste. Fry them till the onion turns golden in colour.
- Now add turmeric, red chili powder, coriander powder and fry for 1-2 minutes.
- Add finely chopped tomatoes along with salt as per taste. Add about a cup of water and mix well. Cover with a lid and let the tomatoes cook till they become soft.
- Once the tomatoes leave oil on the edges, add the fried pieces of kathal, cashew-almond paste and chopped soya chunks (prepared in the previous step) and mix well.
- Add about 1 cup of water to the pan and let it come to a boil. Cover it with a lid and let it cook for 15-20 minutes.
- Finally add garam masala and chopped coriander leaves. Now turn off the flame.