Step-by-Step Instructions

1. 1.Fry Onions

   Heat 2 tablespoons of oil in a pan. Add 1 medium-sized sliced onion. Fry on high heat initially, then reduce to medium heat and continue frying until the onions turn a dark brown color (not black). Remove the fried onions and set aside on a paper towel.

2. 2.Temper Whole Spices

   In the same oil, add the whole spices: 2 small pieces of cinnamon, 1 bay leaf, a few cloves, a few black peppercorns, 2-3 green cardamom, and 1/2 teaspoon of cumin seeds. Sauté on low heat for 1 minute until fragrant.

3. 3.Add Potatoes and Soya Chunks

   Add chopped potatoes and pre-boiled, squeezed soya chunks to the pan. Mix well with the tempered spices.

4. 4.Add Dry Spices

   Reduce the heat to low. Add 1 tablespoon of coriander powder, 1/4 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, 1/2 teaspoon of roasted cumin powder, and 1/4 teaspoon of garam masala. Mix thoroughly to coat the potatoes and soya chunks evenly.

5. 5.Add Ginger-Garlic Paste and Salt

   Add 1 tablespoon of ginger-garlic paste and salt to taste (remembering that soya chunks were pre-boiled with salt). Mix well and fry for 1-2 minutes on low heat until the raw smell of ginger-garlic disappears.

6. 6.Incorporate Yogurt

   Add a small bowl of well-beaten yogurt to the pan. Keep the heat on low and stir continuously for 1-2 minutes until the yogurt is fully incorporated and the oil starts to separate from the mixture. Cover the pan and cook for 5 minutes.

7. 7.Prepare Nut and Onion Paste

   While the curry is simmering, combine 3-4 almonds, 6-7 cashews, and the previously fried onions in a blender. Add a little water and blend to a fine, smooth paste.

8. 8.Add Nut-Onion Paste and Water

   After 5 minutes, uncover the pan. The oil should have separated. Stir the curry once. Then, add the prepared nut and onion paste to the pan. Mix well. Add approximately 1/2 cup of water to achieve desired gravy consistency. Mix again.

9. 9.Simmer with Paste

   Cover the pan and cook on low heat for another 5 minutes, stirring occasionally to prevent sticking. The potatoes should be almost cooked through.

10. 10.Finish with Kasuri Methi

    Uncover the pan. The oil should have separated again, and the gravy will be thick and rich. Add 1 teaspoon of dried fenugreek leaves (kasuri methi) to the curry. Mix well. Cover and cook for a final 2 minutes to allow the flavors to meld.

11. 11.Serve

    Your Dhaba-style Aloo Soyabean Masala is now ready. Serve hot with rice, naan, or roti.