Creamy Malai Soya

Soak the dry soy chunks in hot water until soft, then squeeze out all excess water.

Heat 1 tsp oil in a pan, add ginger paste, garlic paste and the soaked soy chunks; sauté until lightly golden, adding a splash of water if needed, season with salt, and set aside.

Crush the black cardamom seeds together with the black peppercorns into a fine powder.

Blend the soaked cashews, thick Greek yogurt and paneer together with a little water until smooth and creamy.

In a kadhai, heat 1 tsp oil, add cumin seeds, bay leaf, cinnamon stick and clove; once fragrant, add chopped ginger and chopped garlic and sauté until aromatic.

Add the black cardamom‑pepper powder, stir briefly over low heat to release aroma without burning.

Turn off the flame, let the pan cool slightly, then stir in the cashew‑yogurt‑paneer paste continuously; return to the lowest flame and heat gently while stirring constantly, avoiding a boil.

Add the sautéed soy chunks and salt, mix well and simmer gently until the gravy reaches the desired consistency, adding a splash of water if needed.

Finish with fresh chopped coriander and a squeeze of lemon juice; serve hot with roti, paratha or rice.