This is a everyday dish which is full of soya proteins and tasty spices. Soya Chunks are almost considered to be the non veg substitute for the vegetarians. This recipe is simple, easy and goes well with both rice and bread.
Lets get started !!
Preparation Time : 20 minutes
- Potato – 2 medium size, each cut into 8-10 pieces
- Soya Chunks – 15 to 20 (I used Nutrella soya chunks)
- Onion – 2 medium size, chopped into thin long slices
- Garlic & Ginger Paste – 2 to 3 tablespoons
- Tomato – 1 large, roughly chopped
- Whole Cumin and dry red chili roasted powder – 1 big spoonful
- Turmeric Powder – 1 tablespoon
- Red Chili Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Coriander Powder – 1 tablespoon
- Salt – as per taste
- Mustard Oil – 4 to 5 tablespoons
- Green Chilies – 2 finely chopped (garnishing)
- Clarified Butter (Ghee) – 2 tablespoon, use home made desi ghee
- Take 2 cups of warm water in a bowl and add all the soya chunks into it. Also add a pinch of salt. Keep it aside for sometime. Drain water from the soya chunks when they become soft and fluffy and keep them in a separate bowl.
- You will need cumin and red chili roasted powder for this recipe. To prepare it place dry wok on the oven. Now add 1/2 tablespoon whole cumin seeds and 2-3 whole dried red chilies into the wok. Keep stirring until they become brown and crispy. Add them in a grinder and keep the powdered spice in a jar.
- Now add mustard oil in the wok. Let it heat up.
- Add potato slices into the wok. Add a pinch of salt. Fry the potatoes until they become slightly golden. When done keep them aside in a bowl.
- Add onions into the remaining oil and stir fry for a minute.
- Add ginger garlic paste and keep stirring for 2 -3 minutes.
- Now add the tomatoes. Mix everything well and keep stir frying until the tomatoes become soft.
- Now add turmeric powder, red chili powder, cumin powder, coriander powder and salt. Mix all the spices and cover the wok with a lid.
- When the gravy starts leaving oil, add the slightly fried potatoes into the gravy. Add little water if needed. Mix well and cover the lid. Let it cook for around 2 minutes. Occasionally keep stirring.
- When the potatoes and gravy and completely mixed together add the soya chunks and mix well.
- Now take a pressure cooker. Add everything from the wok into the cooker.
- Add salt if needed and add 2 cups of warm water into the cooker. Mix well and shut the lid of the pressure cooker.
- Wait for 2 whistles in medium flame. Put the flame off and give the preparation around 5 minutes of standing time inside the cooker.
- Add clarified butter (desi ghee) into the gravy for extra flavor. Garnish with chopped green chilies on top and serve hot.
Enjoy yummy soya chunks with potato curry as lunch / dinner 🙂