Halve the onions and cut into thin slices. Sweat in a saucepan with a good dash of vegetable oil at medium temperature for about 20-25 minutes until golden brown.

In the meantime, pour boiling water over the soy chunks and let them soak for about 10 minutes. Press out excess water (e.g. between two cutting boards) and put them aside.

Prepare the remaining ingredients: Pour 300 ml of boiling water over the cashew nuts and set aside. Toast the almond slices. Finely chop or grate the garlic and ginger. Pluck the cilantro. Have the spices ready or mix them already in a small container.

Blend the golden yellow onions together with the cashews (including soaking water) and the yogurt to a smooth mixture.

In a large pan, fry the soy meat in plenty of vegetable oil over medium to high temperature. Add ginger, garlic, spices and tomato paste and sauté briefly. Pour the onion, cashew and yogurt mixture on top and simmer gently for 4-5 minutes. If the sauce is too thick, add a little more water if necessary. Season to taste with salt and pepper.

Sprinkle with cilantro and almond slices to serve. Rice or Indian bread (chapati) tastes best with it.