KASHMIRI SOYA CHUNKS YAKHNI

INDREDIENTS: 1. Fennel Powder 1 teaspoon 2. Cumin Powder 1 tablespoon 3. Garlic Powder 1 teaspoon 4. Salt 1 tablespoon 5. Chickpea flour 1 tablespoon 6. Ghee 2 tablespoon 7. Black cardamon 2 piece 8. Green cardamon 3 piece 9. Cinnamon 2 sticks 10. Shahi Jeera 1tablespoon 11. Clove 2 piece 12. Black pepper 4 piece 13. Garlic paste 1 tablespoon 14. Dhai [curd] 2 bowls 15. SOYA CHUNKS one bowl 16. cooking oil 250ml 17. Onion 1 18. Coriander leaves 3gram 19.Green chili 2-3 20. Dried Mint one pinch METHOD 1.Soak the soya chunks in salt water for two hours. 2. Place a pan on the gas stove and add oil to it. When it heats, add chopped onions and fry till it turns golden brown.Now add garlic paste and fry till it turns golden brown in colour 3. now take the soya chunks from bowl and squeeze the water by hands.Add these soya chunks to the frying pan and fry on low flam till it turns brown 4.Now add these spices:- funnel powder, garlic powder ,salt, black cardamom ,cinnamon ,clove,green cardamom and add little water so that the species do not burn.Now add half cup of water, put it inside the pressure cooker and cook for one whistle on full flame and for two whistles on low flame. 5 Strain the curd using a thick strainer and keep adding water to remove cream from the curd . Make a paste of basan by adding water. Then, on a lit gas stove with a utensil put the strained curd in and add chickpea flour paste to it. Keep stirring till it starts boiling and then add one tablespoon of ghee to it. Let it cook for a while. 6. Now open the lid of the pressure cooker and put the soya chunks inside. the curd. Add a pinch of dried mint to it along with green chillis 7. Cover with the lid and cook for half an hour on low flame 8. The soya chunks yakhni is ready. Dish out and garnish with coriander leaves 9. Enjoy with rice or chapati