Cost Breakdown

Critical Success Points

• • Soak the soy chunks until fully plumped
• • Roast whole spices without burning
• • Grind spices to a fine powder
• • Cook the curd mixture on low heat to avoid curdling
• • Simmer soy chunks until they absorb the gravy

Safety Warnings

• • Handle hot oil with care to avoid splatter
• • Use a pot with a sturdy handle when simmering on the stove
• • Do not over‑heat the curd mixture; keep the flame low to prevent curdling
• • Allow roasted spices to cool before grinding to avoid burns