Soya chunks kurma curry | Meal maker kurma
Everybody loves delicious food. If you are a foodie, try this awesome Soya chunks kurma curry today, which is perfect for occasions like anniversaries, birthday parties, kitty parties and general get-togethers. Impress your guests with your cooking skills as you prepare Soya chunks kurma curry The best part about Soya chunks kurma curry is that it can be prepared within minutes and doesn’t require any advanced cooking skills. The cooking instructions of Soya chunks kurma curry will help you prepare the yummy recipe with precision. This amazing Soya chunks kurma curry is good for the body as well as the soul. The spices present in the dish bring a unique aroma to Soya chunks kurma curry. Delight the foodie in you and your loved ones and get cooking Soya chunks kurma curry. parveen has created this brilliant Soya chunks kurma curry
Ingredients (240 ml cup used)
- ½ cup onions finely chopped
- 1 medium sized tomato chopped
- 1 to 2 green chili chopped
- 1 tbsps. chopped coriander leaves
- 1 tbsp. chopped mint leaves / pudina
- 1/8 tsp turmeric
- ½ tsp. garam masala
- ¼ to ½ tsp. red chili powder
- 1 tsp. coriander powder
- Salt as needed
- 2 to 3 tbsp. Oil
- 1 cup Soya chunks / meal maker
- 1 tsp. ginger garlic paste or grated ginger garlic.
- ¼ tsp. garam masala
- ¼ tsp. red chili powder
- Salt little
- 1 tbsp. Lemon juice
To grind (or ½ cup thick yogurt, refer notes)
- 2 tbsp. Poppy seeds or cashews (optional)
- 2 to 3 tbsp. Grated coconut
- ½ tsp. saunf / fennel seeds
- 1 bay leaf
- ½ star flower / star anise (optional)
- ½ tsp. shahi jeera or cumin / jeera
- 1 small cinnamon stick / dalchini
- 4 cloves / laung
- 2 green cardamoms / elaichi
How to make the recipe
Heat 3 to 4 cups water, add soya chunks. Switch off the stove. Leave them to soften for about 10 minutes.
Squeeze off the water and rinse them in lot of water. Repeat squeezing them. Make sure there is no water left in the chunks. If you desire you can cut the chunks to half or use them as it is.
Marinate them with 1 tsp ginger garlic paste, 1/4 tsp garam masala, 1/4 tsp red chili powder, salt and lemon juice. Set this aside until needed.
Chop onions, tomatoes, set them aside.
If using poppy seeds, dry roast them until crunchy. Powder them first with saunf and then add the coconut with very little water to make a thick paste.
Heat a pan with oil, add the dry spices.
When they begin to sizzle, add onions and green chilies. Fry till the onions turn golden.
Add tomato and fry till the tomato turns mushy. If needed sprinkle water to cook tomatoes.
Add marinated soya chunks, coriander and mint leaves. Fry everything well till the raw smell of the ginger garlic goes away.
Stir well to prevent burning. If needed use little more oil.
Add the ground coconut paste or yogurt if using yogurt as a substitute to coconut paste.
Then add red chili powder, garam masala, coriander powder. Mix and fry well for about 3 to 5 minutes, till you begin to get a nice aroma.
Pour water just enough to make a good amount of kurma gravy. Adjust salt as needed.
Simmer and cook till you get the desired consistency of gravy, for about 5 minutes.
Garnish soya chunks kurma with coriander leaves. Serve with rice or roti.