Monday, December 8, 2014

Soya Chunks Masala/Gravy

Soya chunks are a healthy alternative for meat-eaters on diet. Also they are rich in proteins and make you feel satiated. I love soya chunks. Actually I love anything chewy with a bit of texture.
Amma used to add them in Biryani that she made for my lunch box. But she never had them as they were meaty for her. In M’s home let alone soya chunks not even aromatics like cloves were ever used. So after marriage when I introduced this odd looking rubbery chunks M was skeptical. But slowly he developed a taste for it and now he is a fan of soya chunks and any dish made with it is a winner. Soya chunks are versatile ingredients that do not have any character of its own but soaks up the flavors of spices and tastes yummy.
Soya chunks-2 cups
Onion-3 big, sliced
Tomatoes-3 big, chopped
Ginger and garlic Paste-1 tsp
Turmeric powder-1/2 tsp
Red chili powder-1 & ½ tsp
Coriander powder-1 tsp
Garam masala powder-1 tsp
Fried gram dal/Pottukadalai Powder-1 tbsp
Coriander leaves-chopped to garnish
Salt-as needed
Oil-2 tsp

How it Happened:
1. Wash the soya chunks twice to get rid of the smell. Then boil water in a large pan, add salt and add the soya chunks and they should be well immersed in water. Switch off the flame and close with the lid. Let it sit for 20 minutes. Now drain the water completely. Squeeze the chunks well to drip off excess liquid.
2. Heat oil in a kadai, add onions and cook until transparent. Then add the G&G paste and cook until the raw smell goes off.
3. Add the tomatoes and cook covered in simmer for 5 minutes/ until the tomatoes are mushy.
4. Add the turmeric powder, red chili powder, coriander powder and salt. Mix well and cook for 2 minutes in medium flame.
5. Now add the soya chunks and mix well to coat the chunks with the masala.
6. Add a cup of water and cook in simmer for 5 minutes.
7. Add the fried gram powder/pottukadalai powder and garam masala. Give it a stir and cook for a minute.
8. When the mixture thickens switch off the flame garnish with chopped coriander leaves and serve with roti or rice.

*Wash the soya chunks well to get rid of the smell and squeeze out the liquid completely.
*Adding fried gram powder thickens the curry. You can add ground coconut paste instead of it.

*You can skip adding water and make it a dry curry.

1 comment :

  1. Wow that is a very awesome recipe. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes