Friday, July 15, 2011

Soya Chunks Masala


1 cup soya nuggets (I used Nutrella brand)

2 tbsp curd/plain yogurt

2 tsp chilli powder

1 tsp kashmiri chilli powder

1/4 tsp turmeric

2 medium red onions, finely chopped

1 large tomato, finely chopped

1 tbsp ginger-garlic paste

1 tsp coriander powder

3 tbsp dessicated dry coconut-dry roated until light golden

1 tbsp crushed kasuri methi

5 whole cashew nuts

4 tbsp oil

2 cups hot water

1 tsp sugar

4 tbsp milk

2 tbsp finely chopped cilantro

salt to taste

whole masala:

1" cinnamon stick,3 cloves,4 black peppers

Lightly dry roast the above whole masala for a minutes.

What you need to do:

  • Add 1 tsp of salt to hot water and drop in the soya chunks.Set aside for 1/2 an hour.
  • Gently squeeze the chunks to remove the water and cut them in half.
  • In a bowl beat the curd with turmeric , a tsp of chilli powder and 1/2 tsp salt.
  • Drop the soya chunks in this and gently mix till they are coated with the mixture.Set aside till you make the gravy ready,about 15-20 mins.
  • In a kadhai,add 2 tbsp of oil,when hot drop in the onion and saute till light brown.
  • Add the ginger garlic paste and fry till its raw smell goes,about 3-4 mins.
  • Add the tomato and fry till mushy and oil separates.
  • Once the oil separates,add the coriander powder and chilli powder and fry for a min.
  • Let this mixture cool.
  • Grind the mixture along with the whole masala,coconut and cashew nuts to a smooth paste.
  • In the same kadhai,heat the ramaining oil when hot add hing,mustard seeds when the splutter add kashmiri chilli powder and the marinated chunks and fry for couple of mins.
  • Add the ground paste,salt ,kasuri methi,sugar,milk and 1/2 cup water and let it simmer for 10 mis.
  • Check for seasoning and adjust the consistency of the gravy.Garnish with cilantro.
  • Serve hot with bread ,rice or roti with sliced onions and lemon wedges.

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