Soya Chunks Curry Recipe - Thick Gravy Soya Chunks Curry Recipe
Ingredients:
- 1 cup Soya Chunks
- 2 tablespoons oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup yogurt (optional, for a creamy texture)
- Fresh coriander leaves, chopped (for garnish)
1. Prepare the Soya Chunks:
- Boil water in a saucepan and add the Soya Chunks to it.
- Let the Soya Chunks cook in boiling water for 5-7 minutes until they become soft and plump.
- Drain the hot water and rinse the Soya Chunks with cold water to remove any residual taste or odor.
- Squeeze out the excess water from the Soya Chunks and set them aside.
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they become golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell dissipates.
- Add tomato puree and cook until the oil starts separating from the mixture.
- Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes to roast the spices.
- If using yogurt, whisk it well and add it to the mixture. Stir continuously to avoid curdling.
- Add the boiled and squeezed Soya Chunks to the pan and mix them well with the spice mixture.
- Reduce the heat to low, cover the pan, and let the Soya Chunks simmer in the gravy for 10-15 minutes. This allows the flavors to blend and the Soya Chunks to absorb the spices.
- If the gravy appears too thick, you can add a little water to adjust the consistency.
- Garnish the Soya Chunks curry with freshly chopped coriander leaves.
- Serve hot with roti, naan, rice, or any bread of your choice.
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