Soyabean Curry
Soyabean is an extremely good source of protein. There are many forms in which soya proteins can be added to regular diet; amongst which one is using soya chunks. This is a hot favourite of the spouse. For my parent’s home too, this is a regular since my mom is a vegetarian and soya beans provide her a good source of protein. My mother being a Jain kind of vegetarian, when we cook for her we omit the onion and garlic.
Ingredients –
- Soya Chunks
- Potatoes
- Oil & Ghee
- Bayleaves
- Garam Mashla/ Garam Masala – whole and powder/paste
- Onion- Ginger-Garlic Paste
- Turmeric Powder
- Chili Powder
- Cumin powder
- Tomato
- Salt
Preparation –
- Boil the soya chunks and let them drain
- Peel potatoes and cut them in chunks
- Heat oil in a pan ( you can add ghee to this).
- Temper the oil with bayleaves and the whole garam masala (cinnamon, cardamom and cloves – crushed coarsely)
- Add the Onion- Ginger- Garlic paste to this and sauté
- Now add chopped tomatoes
- Now add the cubed potatoes and start sautéing it well. Ensure that they don’t burn
- After some time add the soya chunks.
- Now mix chili, turmeric, cumin powder in water and add it to the soya chunks in the pan.
- Add salt to taste and keep stirring.
- Add garam masala powder.
- Please ensure that it doesn’t become too dry and nor should the gravy be too thin.
- Once the potato pieces are done, check for the consistency of the gravy and serve hot.