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:
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!
- Soya chunks 100 grams
- Soya granules 50 grams
- 1 tbsp salt
- Water to boil
- 2 tomatoes
- 2 green chillies
- 1 inch ginger
- 1 tbsp corriander stems
- 2 tbsp oil
- 1 tbsp butter
- 2 green cardamom
- 2 cloves
- 1 bayleaf
- 3 dry chillies
- 1/2 inch cinnamon
- 1 large onion
- 1/3 cup fried onion
- 1 tbsp ginger garlic paste
- 2 tbsp kashmiri red chilli
- 1 tbsp cumin powder
- 1 tbsp corriander powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp mushroom bouillon
- 1 tbsp kasuri meethi powder
- 1 tbsp sriracha
- 1 capsicum
- a bunch of corriander leaves
- Salt to taste
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.
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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.
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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.