300 g Soya Chunks
 100 ml Oil
 2 Cinnamon Sticks
 2 Bay Leaves
 2 Anistar
 4 Elachie Pods
 2 Garlic Pods
 1 tsp Jeera Seeds
 1 tsp Turmeric Powder
 1 ½ Masala (Curry Powder)
 1 tsp Ginger and Garlic Paste
 1 tsp Salt (Rough)
 ½ tsp Dhania Powder
 ½ tsp Jeera Powder
 Curry Leaves
 500 g Cabbage (Shredded)
 1 tsp Sugar
 1 Tomato (Chopped)
 Dhania/Coriander Leaves

1

Soak soya chunks in hot water for 15 minutes.

2

Heat oil then add onions, cinnamon sticks, bay leaves, anistar, elachie pods, garlic pods, jeera seeds, turmeric powder, masala and soya chunks and mix.

3

Add salt, dhania powder, jeera powder and curry leaves.

4

Cook on medium heat for 20-25 minutes, stir your curry every 5 minutes.

5

Then add cabbage, sugar, tomato and cook for another 15-20 minutes (stir every 5 minutes).

6

Garnish with Dhania.

Ingredients

 300 g Soya Chunks
 100 ml Oil
 2 Cinnamon Sticks
 2 Bay Leaves
 2 Anistar
 4 Elachie Pods
 2 Garlic Pods
 1 tsp Jeera Seeds
 1 tsp Turmeric Powder
 1 ½ Masala (Curry Powder)
 1 tsp Ginger and Garlic Paste
 1 tsp Salt (Rough)
 ½ tsp Dhania Powder
 ½ tsp Jeera Powder
 Curry Leaves
 500 g Cabbage (Shredded)
 1 tsp Sugar
 1 Tomato (Chopped)
 Dhania/Coriander Leaves

Directions

1

Soak soya chunks in hot water for 15 minutes.

2

Heat oil then add onions, cinnamon sticks, bay leaves, anistar, elachie pods, garlic pods, jeera seeds, turmeric powder, masala and soya chunks and mix.

3

Add salt, dhania powder, jeera powder and curry leaves.

4

Cook on medium heat for 20-25 minutes, stir your curry every 5 minutes.

5

Then add cabbage, sugar, tomato and cook for another 15-20 minutes (stir every 5 minutes).

6

Garnish with Dhania.

Soya Chunks and Cabbage