Soak soya chunks in hot water for 5 minutes. Remove and squeeze out the water.
Make a marinade with the ginger paste, garlic paste and the salt. Rub the mixture well on the soya chunks and set aside and set aside for 5-6 hours in a refrigerator.
Dry roast the poppy seeds lightly and make a fine paste. Dry roast the aniseed and the cumin seeds separately till lightly colored and fragrant and grind into a fine paste with the whole spices.
Finely slice the onions. Heat the ghee in a pan and fry the onions to a golden brown. Remove and grind into a smooth paste.
In the same ghee, add the marinated pieces of soya chunks and sauté for 2- minutes. Add the spice paste and sauté for another minute. Add the onion paste, the left over marinade, salt and whisked yoghurt and cook for 4-5 minutes stirring all the while to prevent the yoghurt from curdling.
Add one cup water and cover and simmer for 5-6 minutes.
Dissolve the gram flour in ½ cup water and add it to the cooking curry. Cook for another 4-5 minutes on low flame till the korma thickens.
Add the kewra water and remove from fire. Serve hot.
Comments