Tuesday, February 25, 2014

Mini Soya Chunks In Curry

A textured vegetable protein, made from soy flour comes in variety of shapes and sizes. The one I got from store this time are called mini soya chunks. They are manufactured by different brands but my favorite brand is Ruchi's Nutrella. As you get it by the name these chunks are mini, the regular size is little too big for this curry. That's the reason I got these mini one's, they were perfect in my gravy. It is a great substitute for chicken as it has the same texture like chicken when cooked. My husband and kids are meat eaters but they loved this curry as much as I did. I have used Everest brand chicken masala to get an authentic chicken curry taste. And before I forget, I have a different technique to cook soya chunks than mentioned on the packet so please follow it and I promise you will not regret it!

1 1/4 mini soya chunks
1 1/4 cup milk or more as required
2 tbs oil
2 green cardamom
1 inch of cinnamon stick
2-3 cloves
1 large onion chopped finely
2 garlic cloves
1 inch ginger
2 tomatoes pureed
1/8 tsp turmeric powder
1/2 tsp coriander powder
1 1/2 tsp Everest chicken Masala
1/2 tsp garam masala
1 tsp chili powder
Salt as per taste
Roughly around 1 cup of water
A pinch of kasoori methi(dry fenugreek leaves)
Chopped cilantro for garnishing

First things first, soak soya chunks in hot milk rather than water. It adds more flavor to soya chunks and curry as well. Soya Chunks should be completely immersed in milk.

Keep aside for half an hour to an hour. Soya chunks will absorb milk and will double in size. Meanwhile start chopping your onions finely, grate ginger and garlic and puree the tomatoes. Heat oil in a pressure cooker on medium, add green cardamom, cloves and cinnamon stick and stir until you get nice aroma. Add chopped onions and fry them until golden brown. Next throw in coriander and turmeric powder and fry for couple more minutes. Add pureed tomatoes and cook until tomato puree thickens up a bit and oil starts separating. At this point add chicken masala, chili powder, salt and garam masala. Now add soaked soya chunks along with milk and mix.

Add about a cup of water to make slightly thin gravy. Your gravy should not be too much thick. Now close the pressure cooker with it's lid and give 3 whistles and keep the gas on low for 5 more minutes. Shut off the gas after 5 minutes and let it rest. Once the pressure releases open the lid and sprinkle kasoori methi and stir. Empty the contents in a serving bowl and garnish with chopped cilantro and serve with roti, paratha or rice. 

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