Soya Mughlai Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, cinnamon, and cardamom.
• STEP 2.Add chopped onions and saute until golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 6.Add soya chunks and cook for a few minutes.
• STEP 7.Add water, salt, and kasuri methi. Simmer for 10-15 minutes.
• STEP 8.Add fresh cream and mix well. Cook for another 2-3 minutes.
• STEP 9.Garnish with coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soak the soya chunks in hot water for 15-20 minutes before using.
• You can add cashew paste for a richer and creamier gravy.
• Adjust the spice levels according to your taste.

Storage and Serving

• Soya Mughlai tastes best when served hot.
• It pairs well with naan, roti, or rice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.