Soya Chunks Curry

Name: Soya Chunks Curry
Cuisine: Indian
Ingredients: 2 cup Soya Chunks/Nutrela; 3 small Potatoes; 4 tbsp Cooking Oil; To taste Salt; 2 cup Coriander Leaves (Chopped); 2 Onions (Chopped); 2 Tomatoes (Chopped); 2-3 tbsp Ginger Garlic Paste; As needed Water; 2 tsp Kashmiri Red Chilli Powder; 1 tsp Red Chilli Powder; 1/2 tsp Turmeric Powder; 1 tsp black pepper powder; 1 tsp Cumin Powder; 2 tsp Coriander Powder; 2 tsp Garam Masala Powder; 3 Whole Kashmiri Chillies; 3 Green Chillies; 2 Springs Curry Leaves; 1/2 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; 1/4 tsp Fennel Seeds; pinch Asafoetida; 1/2 tsp lemon juice; 1 tbsp Coriander Leaves

Rosalyn John @rosalyn_kitchen227

#week4of5
#rosalyn_kitchen

Soya Chunks Curry also known as Meal Maker Curry or Nutrela Curry is absolutely easy to make and tastes just like chicken or mutton when made right. You wont make Soya Chunks Curry any other way after you try this recipe. I added potatoes and lots of coriander leaves which enhances the flavor of the dish.
Soya Chunks is rich in protein and low in fat. It is an excellent vegan sauce of protein. It can be used as a meat replacement, and in variety of dishes to add more protein and body to the food.

#week4of5
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#week4of5
#rosalyn_kitchen

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Ingredients

2 cupSoya Chunks/Nutrela
3small Potatoes
4 tbspCooking Oil
To tasteSalt
2 cupCoriander Leaves (Chopped)
2Onions (Chopped)
2Tomatoes (Chopped)
2-3 tbspGinger Garlic Paste
As neededWater
Dry Spices
2 tspKashmiri Red Chilli Powder
1 tspRed Chilli Powder
1/2 tspTurmeric Powder
1 tspblack pepper powder
1 tspCumin Powder
2 tspCoriander Powder
2 tspGaram Masala Powder
For Tempering
3Whole Kashmiri Chillies
3Green Chillies
2 SpringsCurry Leaves
1/2 tspMustard Seeds
1/4 tspCumin Seeds
1/4 tspFennel Seeds
pinchAsafoetida
For Garnish
1/2 tsplemon juice
1 tbspCoriander Leaves

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Steps

1

Firstly, soak the soya chunks in enough hot water for 15 minutes covered. Then, strain the chunks with the help of a strainer. Cool them down by placing the strainer under running tap water. Then, squeeze out the water completely from the soya chunks. Set aside.
2

Heat oil in a large khadai/wok. Add mustard seeds and allow it to crackle. Add cumin seeds, fennel seeds, coarsely ground seeds powder and asafoetida. Add green chillies, curry leaves and whole kashmiri chillies. Remove from khadai and set aside.
3

To the same oil, add the chopped onions and saute till the onions are translucent. Add 2 tbsp coriander leaves and saute. Add ginger garlic paste and saute till the raw smell leaves and oil appears at the surface. Again add 2 tbsp coriander leaves and saute.
4

Add the chopped tomatoes, coriander leaves and salt. Mix well.
5

Cover and cook till the tomatoes are soft and mushy and oil appears at the surface. Add all the masala powders mentioned under dry spices. Saute for a minute or two.
6

Add coriander leaves and saute for a minute.
7

Add water and let it come to a boil. In the meantime, wash, peel and cut the potatoes into small pieces.
8

Add the soya chunks, potato pieces and coriander leaves. Mix well and cover and cook till the potatoes are well cooked.
9

When done, garnish the soya chunk curry with lemon juice, coriander leaves and the tempering and mix well and let it cook for a minute or two.
10

Soya Chunk Curry is ready. Serve it hot with steamed rice or roti and pickle.