Step-by-Step Instructions

1. 1.Prepare Soya Chunks

   Add water to a bowl and bring it to a boil. Add salt to the boiling water. Once the water is boiling, add 1 cup of meal maker (soya chunks) and immediately turn off the heat. Mix well and let the soya chunks soak for 5-10 minutes until they soften and expand. Do not boil them.

2. 2.Squeeze Excess Water

   After soaking, take the softened soya chunks and squeeze out all the excess water completely. Set aside.

3. 3.Prepare Onion-Ginger-Garlic Paste

   In a mixer grinder, add 4 garlic cloves, 1 inch of ginger, and 2 onions. Grind them coarsely without adding any water. Set aside.

4. 4.Prepare Tomato-Cashew-Chilli Paste

   To the same mixer grinder, add 4 chopped tomatoes, 10 cashews, and 2 dry Kashmiri red chillies. Grind them into a fine, smooth paste. Set aside.

5. 5.Temper Whole Spices

   Heat 2 tablespoons of oil in a pressure cooker. Add 1 tablespoon of cumin seeds, 1 cardamom pod, 2 cloves, and 1 bay leaf. Sauté for a few seconds until fragrant.

6. 6.Sauté Onion-Ginger-Garlic Paste

   Add 1 green chilli and the coarsely ground onion-ginger-garlic mixture to the pressure cooker. Sauté on medium flame for 1-2 minutes until the raw smell of the mixture disappears.

7. 7.Cook Tomato-Cashew Paste

   Add the finely ground tomato-cashew-chilli paste to the cooker. Cook on medium flame for 2-3 minutes, stirring occasionally, until the raw smell of tomatoes goes away and the mixture thickens slightly. Add 2 tablespoons of ghee (or butter) and mix well.

8. 8.Add Salt and Powdered Spices

   Add salt to taste (be mindful of the salt added to soya chunks). Add 1 tablespoon of red chilli powder, 1 tablespoon of garam masala, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, and 1/2 teaspoon of turmeric powder. Mix all the spices thoroughly with the gravy base and cook for 2 minutes.

9. 9.Incorporate Soya Chunks and Potatoes

   Add the squeezed meal maker (soya chunks) and 2 boiled and cut potatoes to the gravy. Mix everything well, ensuring the soya chunks and potatoes are coated with the masala.

10. 10.Adjust Consistency and Pressure Cook

    Add water as required to achieve your desired gravy consistency. Mix well and bring the mixture to a boil. Cover the pressure cooker with its lid and cook for 3 whistles on medium flame.

11. 11.Finish and Garnish

    Once the pressure cooker cools down and the steam is released, open the lid. The gravy should be thick with oil separated on top. Add 1 tablespoon of kasoori methi and fresh coriander leaves for garnish. Mix gently.

12. 12.Serve

    Your delicious Meal Maker Gravy is ready. Serve hot with rice, chapathi, naan, paratha, poori, idli, or dosa. Optionally, add a small dollop of ghee on top before serving for extra richness.