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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the soya chunks in boiling water with a little salt until soft. Drain and squeeze out all the excess water.
Heat ghee in a pan. Add sliced onion, green chillies, garlic, and ginger. Sauté until the onion softens and the raw smell disappears.
Switch off the flame and add coriander leaves. Let the mixture cool slightly.
Transfer the mixture to a blender. Add paneer and a splash of water. Blend until smooth and creamy.
Add the creamy mixture back to the same pan and cook for a few minutes.
Add the cooked soya chunks, season with salt, and mix well. Cover and cook on low heat so the soya absorbs the creamy gravy.
Add garam masala and mix well. Finish with a generous sprinkle of kasuri methi.
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For a richer flavor, you can substitute ghee with butter.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer for a vegan version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish spicier?
Yes, you can add more green chillies or a pinch of red chili powder to increase the spice level.
What can I serve this with?
This dish pairs well with rice or Indian bread like naan or roti.
