Soya Chunks Curry | Meal Maker Curry

Soya Chunks Curry | Meal Maker Curry
Soya Chunks Curry | Meal Maker Curry

           
                  A high protein curry that tastes great with a blend of spices. Though born in a non-vegetarian family, out of interest I was a vegetarian for many years (as I use to dislike meat).  During those yrs., this was the one of the best sources of protein for me. I usually prepare it in the Andhra style with hot and spicy gravy. Today iam sharing another version of Soya Chunks Curry | Meal Maker Curry. I have used spring onions; you can freely replace that with onions.If you wish to make a north indian Soya Chunks Sabzi, use kasuri methi and amchur powder at step 8. I have posted another soya chunks recipe with drumsticks : If you are interested please check Drumstick curry | Munagakaya Kura with soya chunks. if you are interested, do check my Soya Chunks Biryani

Meal Maker Sabzi
Soya Chunks Curry | Meal Maker Curry
Ingredients
1 cup of soya chunks
1 cup of onions or spring onions (white and green separated if using spring onions)
1 green chili
2 tbsp. oil
Few coriander leaves
¼ cup of coconut milk or almond milk or 2 tbsps melon seed paste or almond paste or coconut cream
marination
1 ½ tbsp. thick yogurt or tomato sauce or puree (do not use sweetened sauce)
1 tsp red chili pow
1/8 th tsp turmeric
1 tbsp ginger garlic paste
Salt to taste
Dry spices (can replace with curry leaves and mustard cumin and pound the dry spices and use as garam masala at step 8 )
1 bay leaf
2 green cardamom
½ shahi jeera or cumin
1” cinnamon stick
6 cloves
Method
1.   Wash and parboil soya chunks and discard the water.
2.   Rinse thoroughly and squeeze up the excess water. repeat this step again
3.   Marinate the soya chunks with marinating ingredients and set aside at least for an hour. needs no refrigeration

4.   heat oil in a pan, add the spices and sauté
5.   add white onions , green chili and fry till they turn translucent
6.   add the marinated mix, chopped green spring onions, fry for 2 mins

7.   Cover and cook for 2 to 3 mins. moisture from the chunks begin to release
8.   Add the coconut milk. if using nut paste, pour enough water, add any leftover spring onions, this gives a good flavor. if you wish you can add garam masala at this step
9.   cover and cook on a low flame for 7 to 8 mins
Garnish with coriander leaves or spring onions.

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