The recipe comes from this blog, which has been featured twice before here. Not surprisingly, this recipe is a winner as well. I followed the recipe almost as such with some substitutions. The resulting delicious soya curry made a lip-smacking combo with wheat parathas!
1 1/2 cup Nutrela soya chunks
1 big potato, peeled and chopped into medium-pieces
1 big onion, chopped
1 1/2 tbsp ginger-garlic paste
1 medium tomato, ground to a paste
2 tbsp tomato sauce
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1 tsp kitchen king powder (or chicken masala powder or garam masala powder)
1/2 tsp jeera
1 green chilli, slit vertically
2 sprigs curry leaves
Fresh coriander leaves for garnish
Salt
Oil
Method:
Preparing the soya chunks:
1. Add sufficient water to a pan, add some salt and bring to a boil.
2. Add in the soya chunks to the boiling water and cook for 5 minutes.
3. Remove the soya chunks, squeeze out the excess water and set aside.
Main dish:
1. Use enough oil to coat the base of a pressure cooker. Heat cooker on medium.
2. Toss in the jeera and green chilli. When jeera crackles, add in the curry leaves.
3. Add the ginger-garlic paste and fry for 10-15 seconds.
4. Add in the onions and salt and fry till onions turn translucent.
5. Add in the turmeric, coriander and chili powders and stir for a few seconds.
6. Add in the ground tomatoes and tomato sauce and let cook till tomato paste starts to separate from oil.
7. Boil 3 cups of water in a separate pan and add to the pressure cooker.
8. Close pressure cooker, let it whistle once, bring the flame down to simmer and cook for 8 minutes.
9. Let cooker cool down. Then open lid and add in the kitchen king masala.
10. Simmer for 7 minutes and garnish with chopped coriander leaves.
11. Let the curry rest for some time before serving.
Soya Chunks Curry
Ingredients (enough for 3-4): 1 1/2 cup Nutrela soya chunks
1 big potato, peeled and chopped into medium-pieces
1 big onion, chopped
1 1/2 tbsp ginger-garlic paste
1 medium tomato, ground to a paste
2 tbsp tomato sauce
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1 tsp kitchen king powder (or chicken masala powder or garam masala powder)
1/2 tsp jeera
1 green chilli, slit vertically
2 sprigs curry leaves
Fresh coriander leaves for garnish
Salt
Oil
Method:
Preparing the soya chunks:
1. Add sufficient water to a pan, add some salt and bring to a boil.
2. Add in the soya chunks to the boiling water and cook for 5 minutes.
3. Remove the soya chunks, squeeze out the excess water and set aside.
Main dish:
1. Use enough oil to coat the base of a pressure cooker. Heat cooker on medium.
2. Toss in the jeera and green chilli. When jeera crackles, add in the curry leaves.
3. Add the ginger-garlic paste and fry for 10-15 seconds.
4. Add in the onions and salt and fry till onions turn translucent.
5. Add in the turmeric, coriander and chili powders and stir for a few seconds.
6. Add in the ground tomatoes and tomato sauce and let cook till tomato paste starts to separate from oil.
7. Boil 3 cups of water in a separate pan and add to the pressure cooker.
8. Close pressure cooker, let it whistle once, bring the flame down to simmer and cook for 8 minutes.
9. Let cooker cool down. Then open lid and add in the kitchen king masala.
10. Simmer for 7 minutes and garnish with chopped coriander leaves.
11. Let the curry rest for some time before serving.
