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Soya Chunks Vegetable Curry Recipe

Soya Chunks Vegetable Curry is a popular Indian Side Dish
Author :
 
On :
Wednesday, 17 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • 3 cups - soya chunks
  • 3 big - Potatoes (peeled, boiled and mashed)
  • 1 cup - carrot, chopped
  • 1 cup - beans, chopped
  • 1 cup - Green peas
  • 1 medium size - onion, chopped fine
  • 1 medium - Tomato
  • 5 pods - Garlic
  • 1/2 inch - Ginger
  • 1 tbsp - chilli powder
  • 1 tbsp - Garam Masala
  • 1 tbsp - Lemon juice
  • 1.5 cups - water for microwaving the veggies+ 2.5 cups more
  • 1/2 tbsp - oil
  • Salt - to taste
  • 2 handfuls - coriander leaves, finely chopped
  • How to Make Soya Chunks Vegetable Curry:

    1. Boil the potatoes, cool and mash it.
    2. Chop the vegetables.
    3. Boil water in a pot with a tbsp of salt.
    4. Add the soya chunks, keep closed for 5 minutes.
    5. Drain them and wash it with running tap water and squeeze well.
    6. Cut each chunks to 4 quarters.
    7. Microwave the vegetables adding 1/2 cup of water for each vegetable - carrot (4 minutes), beans (5 minutes), frozen peas (3 minutes).
    8. Don't overcook, it should remain crunchy.
    9. Now heat 1/2 tbsp of oil in the pan, when it is hot add the chopped onion.
    10. When it is slightly fried add the ginger-garlic paste.
    11. Once raw aroma has disappeared, add the tomato and some salt.
    12. When tomatoes are mushy, add the chunks, followed by 1/2 tbsp garam masala and 1/2 tbsp chilli powder.
    13. Saute for a few minutes so that the chunks will very slightly get roasted and everything is blended well.
    14. Now at this stage, add remaining garam masala, chilli powder, boiled potatoes, vegetables and 2.5 cups of water and salt. Mix well.
    15. Let them boil and cook for some time (Don't cover - it changes colour).
    16. When it starts to thicken, add a tbsp of lemon juice.
    17. When desired consistency is obtained, switch off the flame and add chopped coriander leaves.
    18. Serve hot with fluffy and soft bread or rotis. Recipe courtesy: Dishes from My Kitchen
    19. http://www.dishesfrommykitchen.com/



     

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