Soya Chunks Masala Recipe
Are you ready to transform your cooking routine into a delightful gastronomic experience? Well, grab your apron, because we’re about to embark on a journey filled with spices, textures, and a whole lot of fun. Whether you’re a seasoned chef or a kitchen newbie, this Soya Chunks Masala Recipe is designed to make you the star of your own culinary show.
Picture this: tender soya chunks dancing in a rich, flavorful gravy, surrounded by aromatic spices that will make your kitchen smell like a spice bazaar. It’s not just a recipe; it’s a celebration on a plate!
So, put on your favorite cooking playlist, get those pots and pans ready, and let’s create a Soya Chunks Masala masterpiece that’ll have everyone asking for seconds. Trust us; your taste buds are in for a treat!
Ready, set, masala magic!
You may want to explore other indian dish:
Soya Chunks Masala Recipe
A symphony of spices, the dance of vibrant veggies, and the protein-packed star of the show – soya chunks. A dish that's about to elevate your taste buds to a whole new level of yumminess!
Ingredients
Tomato paste
Gravy
Instructions
Begin by boiling water with salt and add soya chunks and granules. Cook for 5 minutes, then strain and rinse under fresh water. Remove excess water using a spatula or cloth.
Prepare the tomato paste by grinding tomatoes, green chillies, ginger, and coriander stems into a fine paste. Set aside.
Heat oil in a wok over medium heat. Add whole spices and onions, cooking until the onions turn golden brown.
In a separate jar, grind fried onions with a little water to make a fine paste. Set aside.
Once the onions are golden brown, add ginger-garlic paste and cook on medium flame.
Lower the flame and add kashmiri red chilli powder, followed by other powdered spices. Add water and the fried onion paste, cooking until the oil separates and the masala is well-cooked.
Add the prepared tomato paste, salt, mushroom bouillon and cook on medium flame.
Add spinach, sriracha, cooked soya chunks and granules cook for 4 minutes.
Add capsicum, kasuri methi, and garam masala. Cook on medium-high flame until the gravy thickens.
Check for seasoning, adjust accordingly, and finish with freshly chopped coriander leaves.
Servings 4
- Amount Per Serving
- Calories 289kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 2.9g15%
- Cholesterol 8mg3%
- Sodium 3950mg165%
- Potassium 474mg14%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 10g40%
- Sugars 4.7g
- Protein 17.2g35%
- Calcium 161 mg
- Iron 8.02 mg
- Vitamin D 2 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Note
Monitoring Oil Separation: Watch for the moment when the oil starts to separate from the masala. This indicates that the spices are well-cooked and infused with each other.
Soya Chunks Preparation:
- Ensure soya chunks are well-cooked but not overcooked. Overcooking may result in a mushy texture.
- Squeeze out excess water to make sure the raw smell goes, otherwise your curry become smelly.
Frequently Asked Questions
Soya chunks are a protein-rich meat substitute made from soybeans. They are processed to form textured vegetable protein (TVP).
Yes, soya chunks are a good source of protein, vitamins, and minerals. They are also low in saturated fat and can be a healthy addition to a balanced diet.
Boil soya chunks in salted water for about 5 minutes. Drain and rinse with fresh water. Squeeze out excess water using a cloth or spatula for a better texture.
Yes, you can customize the recipe to suit your preferences. Substitute onions and garlic with suitable alternatives like asafoetida or omit them altogether.
Yes, soya chunks masala can be a vegan-friendly dish. Ensure that all ingredients, including spices and condiments, are plant-based.
It's advisable to freeze the masala without adding soya chunks. Thaw and reheat the masala, then add freshly cooked soya chunks when ready to serve for better texture.
Soya chunks masala pairs well with rice, naan, roti, or any Indian bread. You can also serve it with a side of raita or salad for a complete meal.
Yes, if you don't have soya granules, you can use minced tofu or textured vegetable protein (TVP) as alternatives.
To make it milder, reduce the quantity of green chillies, red chilli powder, and sriracha. And consider adding a dash of sugar.
