Step-by-Step Instructions

1. 1.Boil Soybean Chunks

   Boil 1 cup of soybean chunks in water for 5 minutes until they expand and become soft. Drain the hot water and immediately transfer the boiled chunks to cold water. Squeeze out excess water from the cooled soybean chunks.

2. 2.Pulse Soybean Chunks

   Transfer the squeezed soybean chunks to a mixer jar. Pulse them in the mixer jar until they are coarsely ground, not a fine paste. Transfer the pulsed soybean chunks to a bowl.

3. 3.Marinate Soybean Chunks

   To the pulsed soybean chunks, add 1/2 cup curd, 1/2 tsp garam masala, 1 tbsp ginger garlic paste, 1/2 tsp salt, and 1/2 tsp Kashmiri chili powder. Mix all ingredients thoroughly until well combined. Set aside.

4. 4.Roast Gravy Base Ingredients

   Heat 1 tbsp butter in a pan. Add 2 green cardamoms, 1 small piece of cinnamon stick, 7-8 garlic cloves, 1 roughly chopped large onion, 2-3 dried red chilies, and 1 roughly chopped 1-inch ginger piece. Sauté the ingredients on low heat until the onions turn light golden brown. Add 1 tbsp sunflower seeds and sauté briefly. Add 1 roughly chopped large tomato and 10-12 soaked cashews. Mix well. Add 1 cup of water, cover the pan with a lid, and cook for 2-3 minutes until the tomatoes soften.

5. 5.Grind Gravy Paste

   Remove the whole spices (cardamom, cinnamon, dried red chilies) from the sautéed mixture. Transfer the remaining sautéed mixture to a mixer jar. Let it cool down, then grind it into a smooth paste.

6. 6.Sauté Vegetables and Spices

   In the same pan, melt 1 tbsp butter. Add 1 tsp cumin seeds and let them splutter. Add 1-2 chopped green chilies and sauté briefly. Add 1 chopped capsicum and 1 cup boiled green peas. Sauté the vegetables for a few seconds. Add a pinch of asafoetida, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, and 1/4 tsp black pepper powder. Mix well and sauté for a few seconds until the spices are fragrant.

7. 7.Combine and Cook Soybean Mixture

   Add the marinated soybean mixture to the pan. Mix thoroughly with the vegetables and spices. Cover the pan and cook for 2 minutes.

8. 8.Add Gravy Paste and Finish Cooking

   Add the ground gravy paste to the pan. Add 1/2 tsp cumin powder and salt to taste. Mix everything well. Add about 1/2 cup of water (rinsing the mixer jar with it) to adjust the consistency. Mix well. Cover the pan and cook for 5 minutes. Add 2-3 tbsp milk cream, 1 tsp crushed Kasuri Methi, and 1/2 tsp garam masala. Mix well. Cover the pan and cook for another 2 minutes.

9. 9.Garnish and Serve

   Garnish the Veg Lahori Soybean Sabzi with 2 tbsp chopped fresh coriander leaves. Serve hot with roti, naan, or tandoori roti.