Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

chiles to a smooth, slightly watery paste.
Transfer the mixture to a bowl.

2. Add the yogurt, salt, garam masala,
   fenugreek leaves, and red chile powder.
   Mix well.


3. In a deep, heavy pan, heat the oil over
   medium-high heat.


4. Add the asafetida, cumin, turmeric,
   cinnamon, cardamom, and cloves. Cook
   for 30 seconds, until the seeds sizzle.


5. Add the soy yogurt mixture and the
   water. Bring to a boil. Reduce the heat
   and simmer for 10 to 15 minutes, until
   the mixture thickens slightly. (This step
   is key. The spices need to cook and
   blend evenly into the other ingredients.)