Potato Soya Pulmakhani

1.Boil the potatoes until they are fork-tender. Peel and chop them into cubes.

2.Soak the soya chunks in hot water for 15 minutes. Squeeze out the excess water and set aside.

3.In a blender, grind cashew nuts, raisins, ginger, green chilies, and yogurt to a smooth paste. Set aside.

4.Heat butter in a pan, add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Saute for a minute.

5.Add the tomato puree and cook until the oil separates from the masala.

6.Add the ground paste and cook for 2-3 minutes.

7.Add the chopped potatoes and soya chunks. Mix well to coat with the masala.

8.Pour in water to adjust the consistency of the curry, cover and simmer for 10 minutes.

9.Add fresh cream, kasuri methi, and salt. Stir gently and cook for another 2-3 minutes.

10.Garnish with chopped coriander leaves and serve hot with rice or roti.