oya Chunks Palak Curry Instructions Soak Ashok Nutririch Soya chunks in hot water for 30 minutes. Drain excess water. Squeeze and keep it aside , clean and Blanch Spinach leaves. Drain excess water and wash leaves with cold water. Grind leaves with green chilies to smooth puree and keep it aside. Grind tomato to form smooth puree, heat oil in a pan, add soya chunks and shallow fry it over medium flame until they turn crisp and light brown. Keep it aside .Add cumin seeds in same pan and sauté for 30 second. Add finely sliced onion and cook it on medium flame until onion turns brown in colour . Add 1 tbsp. ginger garlic paste. Stir it for 3-4 minutes. Add spice powders and salt. Mix well. Add spinach puree with little water and cook for 10 minutes on low to medium flame . Add fried soya chunks and mix well. Cover and simmer for 5 minutes . Add 1 cup water and bring to boil. Switch off. Serve hot with parathas , chapatti, nan or roti. Shahi Soya Curry Instructions Heat oil in a heavy bottom skillet (kadhai). Add cardamom, cumin, and ginger. Fry for 1 minute or till the raw smell of ginger waft away. Add sliced onion, and fry till onion turns light brown in color. Keep stirring while frying the onion for even browning.Add cashew, green chili, salt, and ¼ cup of water. Close the pan with a lid. Simmer the masala for 2 – 3 minutes. After 2 – 3 minutes, turn off the heat. Transfer the masala to a blender. Grind to a smooth sauce. Place the same kadhai over the heat. Add 1 teaspoon turmeric, 1 teaspoon red chili powder and infuse them into the oil. Add boiled soya chunks and fry for 1 minute. Add cashew onion paste, 1 cup cashew milk or water, and stir to combine. Add ½ teaspoon turmeric, ½ teaspoon red chili, salt to taste, garam masala, saffron, and simmer the curry covered for 5 minutes. At last, add kasuri methi, coriander leaves, and stir to combine. Taste, and if required add more salt. Garnish the Shahi Soya Curry with sliced almonds,fresh coriander, and coconut cream. Serve Shahi Soya Curry with whole wheat naan.