Soyabean Masala Chunks

Name: Soyabean Masala Chunks
Total time: 7200 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 100 grams soyabean chunks; 2 tsp besan(gram flour); 2 tsp ginger garlic paste; 1 capsicum chopped; 2 chopped onions; 4 grinded tomatoes; as needed water; 1 tsp red deggi mirch; 1/2 tsp carom seeds; to taste salt; 1 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp kasuri methi; as needed coriander leaves for garnish

Harminder Kaur Sethi @cook_12688480

#comfort
post 1

Harminder Kaur Sethi @cook_12688480

#comfort
post 1

Saved

Ingredients

2 hours

4-6 servings

100 gramssoyabean chunks
2 tspbesan(gram flour)
2 tspginger garlic paste
1capsicum chopped
2chopped onions
4grinded tomatoes
as neededwater
1 tspred deggi mirch
1/2 tspcarom seeds
to tastesalt
1 tspturmeric powder
1/2 tspcoriander powder
1/2 tspgaram masala
1/2 tspkasuri methi
as neededcoriander leaves for garnish

Saved

Steps

2 hours

1

Soak chunks in a bowl with 1/2 tsp of salt for 15 minutes.
2

After 15 minutes,squeeze them &put in a pressure cooker with 1 cup of water & give only 1 whistle,let it cool down.
3

Pour it a stainer & rinse through fresh water.
4

Take a big plate,squeeze the chunks & put on the plate,marinate with besan,salt,red chilli powder,1 tsp ginger garlic paste &carom seeds & mix well & keep it for an hour.
5

Take a karahi,pour oil in it,when it heatsup,fry the marinated chunks till they become golden in colour.
6

Take them out on a tissue paper to absorb excess oil.
7

Take another karahi,pour 2 tbsp of oil in it with chopped onions &1 tsp of ginger garlic paste.
8

Cook till they become little brown,now add salt,red degi mirch, turmeric powder,coriander powder & saute then for few seconds.
9

Now add the grinded tomatoes & cook till it becomes a smooth paste.
10

Add capsicum to it & cook for few seconds.
11

Now add fried chunks in it with 1 cup of water & cook on the low flame till all the water is absorbed.
12

Garnish with garam masala,kasurii methi & coriander leaves & Serve hot with chapati.