History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Heat 2 tbsps oil in a non-stick pan, add cinnamon, cardamoms, coriander seeds, cumin seeds, fennel seeds, black peppercorns and cloves and sauté for 1 minute.
Add 4-5 curry leaves and poppy seeds, mix and sauté for half a minute. Add onions, mix and sauté for 2-3 minutes.
Add tomato and ginger-garlic paste, mix well and sauté till tomato turns soft and pulpy.
Add red chilli powder, turmeric powder and cashewnuts and mix well. Add scraped coconut and salt, mix well and sauté for 1 minute. Remove from heat, cool down to room temperature, grind with 3-4 tbsps water to a fine paste.
Heat remaining oil in another non-stick pan, add bay leaves and star anise and sauté for 1 minute.
Add green chillies and remaining curry leaves and sauté for half a minute. Add ground paste, mix and cook for 8-10 minutes.
Add 3-4 cups water, mix and bring to a boil. Add soya chunks, mix well and cook for 8-10 minutes
Finely chop coriander leaves.
Transfer into a serving bowl, garnish with scraped coconut and coriander leaves and serve hot.
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