Ingredients: 2 cups Soy Chunks (Nuggets) – boiled and squeezed well,2 Tomatoes – finely sliced,1 Onion – finely chopped,3 Green Chillies – slit,3 cloves Garlic – grated,1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 teaspoon Curry powder,100 ml Coconut milk,Sunflower Oil – for cooking,Salt – to taste
Time in minutes: 40 Servings: 4 Course: Dinner Diet: High Protein Vegetarian
Instructions: To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil. Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft. This will take about 5 minutes. once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan. Add the cumin, curry leaves and green chilies and saute them for a few seconds. Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften. Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well. Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes. Finally add coconut milk and about a cup of water, salt and curry powder. Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens. Once done, check the salt and spice levels and adjust to suit your taste. Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve. Serve the Soya Chunks Masala in Coconut Milk along with Lachha Paratha, Orange and Pomegranate Salad & Steamed Rice