Ingredients:

• 2 cups – onion, sliced
• 1 cup – soya chunks
• 1/2 cup – tomato, chopped
• 2 tbsp – Cashew nuts
• 2 tbsp – Raisins
• 1 tbsp – ginger-garlic paste
• 2 tsp – Kashmir chilli powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – mustard powder
• 1 tsp – Cuminutes powder
• 2 pieces – Cinnamon
• 4 – Cardamom
• 4 – Cloves
• salt to taste
• 5 tbsp – oil

Method:

1. Soak soya chunks in hot water for 15-20 minutes. Drain, cool and squeeze out the water.
2. Mix all the masala powders with little water to make a paste.
3. Grind cashewnuts and raisins into a paste.
4. Heat oil in a pan. Add soya chunks and stir-fry on high heat till brown. Drain and reserve.
5. Roast cloves, cardamom and cinnamon to the remaining oil in the kadai.
6. Add onion and fry till dark brown.
7. Add ginger-garlic paste and fry till fragrant.
8. Add the masala paste and fry.
9. Add tomato and fry till it is soft and pulpy.
10. Add 1 cup of water and salt.
11. Add Soya chunks and simmer till the gravy thickens.
12. Add cashew-raisin paste and simmer till the gravy dries up, coating the soya chunks.
13. Serve hot with chapattis.