Ariso Recipes
Creamy Soya Chunks Curry
Last update date: February 24, 2012
Indulge in a creamy delight with tender soya chunks, rich tomato-cashew paste, and aromatic spices. This curry is a perfect blend of flavors, with a hint of warmth from cinnamon and a touch of heat from green chilies. Served with rice or chapati, it's a satisfying meal for any occasion. Adjust the consistency to your liking, and don't forget the finishing touch of kasoori methi and garam masala for that extra burst of flavor. Enjoy!
35 minutes.
Indian
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Ingredients
2
How To Cook?
1
Begin by boiling the soya chunks in a pot of water until they become soft and tender. once boiled, drain the water and soak the chunks in room temperature water for 5 minutes. squeeze out the excess water and keep the chunks aside in a bowl.
2
Heat oil in a kadhai or pan and add chopped onion, garlic, and ginger. saute them until they turn golden brown. next, add cashews and tomatoes, and saute for about 5-6 minutes. allow the mixture to cool down slightly, then transfer it to a blender and blend into a smooth paste.
3
In a separate kadhai or pan, heat oil and add cinnamon stick, bay leaf, and cumin seeds. saute them for a minute to release their flavors. then, add sliced onion and continue sauteing until it becomes translucent. add turmeric powder and red chilli powder followed by the prepared paste. saute the mixture well.
4
Now, add coriander powder, yogurt, salt, and 1 cup of water to the kadhai. mix everything well to combine the flavors.
5
Add the boiled soya chunks to the curry and mix gently. cover the kadhai with a lid and let it simmer for about 8 minutes to allow the flavors to meld together. once done, sprinkle kasoori methi and garam masala over the curry. mix well and let it cook for an additional 2 minutes. turn off the heat.
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