Soya Chunks Curry With Yoghurt
Soya Chunks Curry With Yoghurt
Mamta Gupta
Soya chunks don't have to be a substitute for meat, they make a delicious curry in their own right. This is an easy recipe, try it sometimes.
Recipe completely changed February 2020
Serves 3-4 as part of an Indian meal.
Ingredients
1 cup Soya Chunks
2 tablespoons oil (soya needs a little more oil than meat, because it doesn’t have any of its own)
1 tsp. cumin seeds
3-4 (2 large) black cardamoms
3-4 green cardamoms
1 medium onion, thinly sliced
1-2 garlic cloves, peeled and chopped/grated/crushed
1/2 inch/1.3 cm. piece of ginger, peeled and chopped/grated
1 tbsp. tomato puree
Water, as needed
1/2 tsp. Garam Masala
A handful of fresh, chopped coriander leaves (my curries usually don’t show this, because my husband is allergic to them)
Yoghurt and Spice Mix
1/2 cup thick, plain/natural yogurt
1 full tsp. ground coriander seeds
1 level tsp. turmeric powder
1 tsp. ground cumin seeds (I usually make them monthly and keep in a small jar)
1 tsp. coarsely ground roasted cumin seeds (I usually make them weekly and keep in a small jar)
Chilli powder to taste. I sometimes use coarsely ground chillies.
1 level teaspoons of salt (adjust to taste)
Instructions
Soak soya chunks in boiling hot water and leave for an hour or so.
Prepare onion, ginger, garlic.
Measure out all spices, add to yoghurt, stir to mix and keep aside.
Heat oil in a heavy-bottomed pan.
Add cumin seeds and both the cardamoms. When the seeds crackle, add ginger and garlic, fry for a few seconds. Don?t let the garlic burn.
Add the sliced onions and fry until light brown.
Squeeze the water out of the Soya chunks and add to the pan. Stir-fry for a minute or two to brown the pieces a little. Add tomato puree (this can be added to the marinade too).
Add the marinade. Stir well for a few minutes and then add about 1/2 cup of hot water. You can add more later, if needed. Soya chunks absorb fair amount of water.
Bring to boil and then turn the heat to medium, cover with a lid and let it simmer for 20 to 25 minutes, until the Soya chunks are tender.
Taste and adjust seasoning, add Garam masala and stir it in. If using coriander leaves, add half here, sprinkling the rest on top, when you serve. Use rest for garnish, as you serve.
Cover and leave until you are ready to serve with Boiled Rice or Chapatties or Tandoori Roti 1 or Nan.
Notes
You can add 1 tbsp. of dry methi leaves to the marinade.