Soya and Cauliflower Masala

Ingredients

• Cauliflower - 1 cup
• Soya chunks - 1/2 cup
• Onion - 2 whole
• Ginger-garlic paste - 1 tbsp
• Green chili - 2 whole
• Kashmiri red chili powder - 2 tsp
• Turmeric powder - 1 tsp
• Coriander powder - 1/2 tsp
• Tomato - 1 whole
• Pepper powder - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Cloves - 2 whole
• Bay leaf - 1 whole
• Cinnamon stick - 1/2 piece
• Cardamom - 2 whole
• Salt, to taste
• Coriander leaves
• Oil

Instructions

1. 1Soak the soya chunks in warm water for 10 minutes, then squeeze out the excess water so they are plump but not dripping.
2. 2Chop the cauliflower into bite-size florets and immerse them in warm water with a pinch of turmeric for 2-3 minutes to clean; drain and set aside.
3. 3Heat oil in a wide pan over medium heat, add cumin seeds, cloves, bay leaf, cardamom and the 1/2-inch piece of cinnamon stick, and let the spices splutter and become fragrant.
4. 4Add the chopped onion and ginger-garlic paste, and sauté until the onion turns golden brown and fragrant.
5. 5Stir in the chopped green chili and chopped tomato; when the tomato softens, add the Kashmiri red chili powder, pepper powder, turmeric powder and coriander powder and mix until the spices release their aroma.
6. 6When the oil begins to separate from the masala, add the squeezed soya chunks and the drained cauliflower florets, sprinkle salt to taste, and stir everything together so the pieces are coated in the spice mixture.
7. 7Pour in 1/2 cup of water, cover the pan, and cook for 5-8 minutes until the vegetables are cooked through and the flavors have melded.
8. 8Remove the lid, check seasoning, garnish with chopped coriander leaves, and toss lightly before serving.
9. 9Serve hot with rice or roti. Optional: serve with a wedge of lemon for a bright finish.