Soya Curry
AuthorPriyanka SivaramakrishnanDifficultyBeginnerChunks of healthy soya in a spicy, tangy, onion-tomato-coconut gravy.
Bring a saucepan of water to boil. Switch off the heat and add the soya chunks. Let it sit for 10 minutes. Drain and rinse thoroughly. Let it sit in the colander while you prepare the curry.
Start with a little oil in a hot pan. Add the onions and sauté them until soft and translucent. Throw in the tomatoes and cook them for about five minutes while they become soft and mushy. Add the shredded coconut and sauté until they become golden brown.
Add the fennel seeds and pepper. Take the pan off heat and let it cool down completely before blending it into a paste.
Meanwhile, heat up the pressure cooker with a bit of oil. Temper with cumin seeds and curry leaves. Once they get crackling add some the onions and once again cook them down until they are soft and translucent. Add ginger-garlic paste and cook it out until the raw smell goes off.
Pour in the freshly grinded onion-tomato-coconut base along with a teaspoon of turmeric, coriander, chilli powder, salt, and garam masala. Mix well, add the soya chunks and combine until they are all covered with masala. Add half a cup of water, check the taste, and pressure cook for one whistle.
Garnish with some fresh coriander and serve hot with chapatis.
Ingredients
Directions
Bring a saucepan of water to boil. Switch off the heat and add the soya chunks. Let it sit for 10 minutes. Drain and rinse thoroughly. Let it sit in the colander while you prepare the curry.
Start with a little oil in a hot pan. Add the onions and sauté them until soft and translucent. Throw in the tomatoes and cook them for about five minutes while they become soft and mushy. Add the shredded coconut and sauté until they become golden brown.
Add the fennel seeds and pepper. Take the pan off heat and let it cool down completely before blending it into a paste.
Meanwhile, heat up the pressure cooker with a bit of oil. Temper with cumin seeds and curry leaves. Once they get crackling add some the onions and once again cook them down until they are soft and translucent. Add ginger-garlic paste and cook it out until the raw smell goes off.
Pour in the freshly grinded onion-tomato-coconut base along with a teaspoon of turmeric, coriander, chilli powder, salt, and garam masala. Mix well, add the soya chunks and combine until they are all covered with masala. Add half a cup of water, check the taste, and pressure cook for one whistle.
Garnish with some fresh coriander and serve hot with chapatis.
Notes