Soya Paneer in Coconut-Fennel Gravy

Ingredients

• Paneer - 50 g
• Soya chunks - 1/4 cup
• Green peas - 1/4 cup
• Onion - 1 whole
• Green chili - 3 whole
• Tomato - 1 whole
• Ginger-garlic paste - 1 tsp
• Coriander powder - 2 tsp
• Red chili powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Grated coconut - 2 tbsp
• Fennel seeds - 1 tsp
• Oil
• Salt, to taste
• Coriander leaves for garnish

Instructions

1. 1Soak the soya chunks in hot water for 10 minutes, then squeeze out the excess water and set them aside.
2. 2Grind the grated coconut and fennel seeds into a fine paste; add a splash of water if needed to bring it together smoothly.
3. 3Heat a little oil in a pan over medium heat, then add the chopped onion and green chilies and sauté until the onion is soft and translucent, about a few minutes.
4. 4Stir in the ginger-garlic paste and chopped tomato, then add the coriander powder, red chili powder, and turmeric powder; cook until the tomato breaks down and the mixture is aromatic.
5. 5Add the soaked soya chunks and the paneer cubes, gently toss to coat everything in the spice mixture, and let them heat through for a minute.
6. 6Pour in 1/2 cup of water, cover the pan, and cook for 5 minutes so the flavors meld and the soya softens.
7. 7Remove the lid and stir in the coconut-fennel paste until the gravy is well combined and creamy.
8. 8Add the green peas and bring the curry to a gentle boil, then cook for 5 minutes to warm the peas through and finish the sauce.
9. 9Taste and adjust the salt, garnish with coriander leaves, and serve hot.