Step-by-Step Instructions

1. 1.Soak Soya Chunks

   Take 1 cup of soya chunks in a bowl. Pour hot water over them and let them soak until they swell and become soft. This also helps to remove any raw smell.

2. 2.Prepare Vinegar Solution

   In a small bowl, mix 2 tablespoons of vinegar with some water. This will be used to curdle the milk.

3. 3.Curdle Milk for Soya Paneer

   Boil 2 liters of milk in a pot. Once the milk comes to a rolling boil, add 1 tablespoon of chili flakes and 1 tablespoon of kasuri methi. Stir well. Gradually add the prepared vinegar solution, stirring gently until the milk curdles and separates into solids and whey.

4. 4.Prepare Soya Keema

   Squeeze out all the water from the soaked soya chunks using both hands. Transfer the squeezed soya chunks to a mixer grinder and pulse 2-3 times until it forms a keema-like texture.

5. 5.Combine Soya Keema with Curdled Milk

   Add the blended soya keema to the curdled milk mixture. Mix thoroughly to ensure the flavors from the milk are well incorporated into the soya.

6. 6.Strain and Press Soya Paneer

   Place a muslin cloth over a deep bowl and pour the soya paneer mixture into it. Immediately pour 1 cup of cold water over the mixture to stop the cooking process, which helps in making the paneer soft. Gather the cloth and squeeze out all excess water. Place the paneer bundle on a plate and put a heavy object (like a silbatta) on top for about 1 hour to press and set the paneer.

7. 7.Cut Soya Paneer

   Once the soya paneer is set, remove it from the cloth and cut it into desired square cubes.

8. 8.Roast Gravy Ingredients

   Heat 2 tablespoons of ghee in a pan. Add 1 tablespoon of coriander seeds, 1 tablespoon of cumin seeds, 10-12 black peppercorns, 5-6 cloves, 2-3 green cardamoms, 1 black cardamom, 1 small piece of cinnamon stick, and 1 small piece of star anise. Roast for about 1 minute until fragrant. Add 5 halved medium tomatoes and 8-10 soaked cashews. Cover and cook until the tomatoes soften and the spices are well roasted. Stir occasionally. Remove from heat and let cool.

9. 9.Fry Soya Paneer Cubes

   Heat oil in a kadai for frying. Carefully add the soya paneer cubes and fry until they turn light golden brown on both sides. Do not over-fry. Remove and set aside.

10. 10.Blend Gravy Paste

    Transfer the cooled roasted ingredients from the pan to a mixer grinder. Add 1-1.5 inches of chopped ginger, 1/2 teaspoon turmeric powder, 1/2 teaspoon spicy red chili powder, 1 teaspoon Kashmiri red chili powder (for color), 1/2 teaspoon coriander-cumin powder, and 1/2 teaspoon sugar. Blend to a fine, smooth paste.

11. 11.Prepare Gravy Base

    Heat 1.5 tablespoons of oil (preferably from frying paneer) in a clean kadai. Add 1 tablespoon of chopped ginger and 1 teaspoon of cumin seeds. Sauté until the ginger turns light brown. Add 2 dried red chilies and 1/2 teaspoon asafoetida (hing). Sauté briefly. Pour in the blended tomato-cashew gravy paste. Add 1 tablespoon of chopped coriander stems. Mix well. Cover and cook for 5 minutes until the oil separates from the gravy, indicating it's cooked.

12. 12.Combine with Peas and Paneer

    Stir the gravy. Add 1 cup of boiled green peas and the fried soya paneer cubes. Gently mix everything together, being careful not to break the soft paneer. Add salt to taste and mix again. Pour in 1 cup of hot water to achieve the desired gravy consistency. Cover and simmer for 2 minutes until the gravy thickens slightly and flavors meld.

13. 13.Serve Soya Paneer Korma

    Once the korma is ready, transfer it to a serving bowl. Garnish with fresh coriander leaves. Serve hot with roti, rice, or paratha.