This Veg Curry can replace Chicken Curry in both taste and protein content. Recipe inside | The Times of India

Ingredients required- 1 bay leaf, 1-inch cinnamon, 2 green cardamoms, 4 cloves, 1 tsp cumin seeds, 1 large onion, 2 large tomatoes, 10 cashews, 10 almonds, 1 tbsp ginger garlic paste, ½ tsp turmeric, ½ tsp red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, 2 tbsp oil, 2 tbsp coriander leaves and salt as per taste.

1. Firstly, soak cashews and almonds in boiling hot water for around 15-20 minutes. Now drain the water and peel the almond peel.
2. Add cashews and almonds to a blender. Add about 3-4 tbsp water and blend to form a thick paste.
3. Take a non-stick kadhai or pan and heat 2 tbsp oil in it.
4. Add bay leaf, cinnamon stick, green cardamoms, cloves and cumin seeds to it. Saute for a minute.
5. Add chopped onion and ginger garlic paste. Saute them until the onions turn golden in colour.
6. Now add turmeric, red chilli powder, coriander powder and saute for 1-2 minutes.
7. Add finely chopped tomatoes along with salt as per taste. Add about ¼ cup of water and give a good mix. Cover with a lid and let the tomatoes cook until mushy.
8. Once the tomatoes leave oil on the sides, add the shallow-fried Kathal pieces, cashew-almond paste and shredded soya chunks (prepared in previous step) to the pan and mix well.
9. Add about 1 cup of water to the pan and bring to a boil. Cover it with a lid and let it cook for 15-20 minutes.
10. Lastly, mix in garam masala and chopped coriander leaves. Switch off the heat now.