Soya chunks are made from soya beans and have nutritional value is some what same as meat. It is found in grocery stores in dry form and you need to soak them in warm water for 5 min and can use it in variety of dishes after squeezing out the excess water. It also makes a great alternative of meat and is rich in protein and other nutrients. It has no fat and provide the recommended daily intake of iron and calcium. Everyone in my family like it alto and my daughter is a fan of these spongy little balls. They do not have taste of their own and can easily take the flavor of the gravy.
Prep time: 5 min
Cook time: 30 min
Serves: 4
- Soya Chunks 1 Cup
- Potato 2
- Onion 2
- Ginger 1″ crushed
- Garlic 6 cloves crushed
- Tomato 2 pureed
- Jeera 1/2 tsp
- Coriander powder 2 tsp
- Red chili powder 1 tsp
- Turmeric powder 1 tsp
- Chicken masala powder 2 tsp
- Coriander leaves for Garnishing
- Salt to taste
- Oil 4 tbsp
Method
- Soak soya chunks in warm water for 5 min, after that drain and squeeze out the excess water out.
- Boil potatoes and peel its skin cut it into pieces and keep aside.
- Heat oil in pan or kadai, add jeera and let it splutter then add onion and fry till it becomes transparent. Then add little salt and fry it on low flame till onion become light brown.
- Add crushed ginger and garlic and fry for some time. Then add turmeric powder, red chili powder and coriander powder and fry on low flame till the raw smell is gone.
- Add tomato puree and cook till oil separates then add potato pieces and fry them well. Then add the soaked soya chunks mix and fry well for few minutes on low flame.
- When the potatoes and soya chunks are fried and well coated with the masala pour enough water to the kadai and bring it to boil on high flame.
- Keep the flame low and simmer with the lid on the kadai for 5 minutes and switch the flame off when the gravy thickens.
- Garnish it with coriander leaves and serve with rice, roti, paratha or puri.
I hope you enjoyed this recipe and please share your thoughts below.
