Mughlai Soya Chunks Curry
Ingredients
Soya chunks 1 cup
Onion 1 onion (medium)
Tomato 1 tomato (big)
Ginger Garlic paste 1 tbsp.
Turmeric powder 1 tsp.
To Grind
Cinnamon 1 inch
Cloves 2
Cardamom 1 or 2 (as per flavor)
Coriander seeds 1 tbsp.
Dry Red chilies 4 to 5
Grated Coconut 1 cup
Cashewnuts 5 to 6
Ghee 2 tbsp.
Bay Leaf 1
Water As required
Salt To taste
Coriander leaves To garnish
Preparation
Soak soya chunks in warm water for sometime,
Dry roast the spices given under to grind except cashewnuts till you get a good aroma.
Allow it to cool and grind them to a paste.
Add cashewnuts and grind it again to get a rich and tasty masala.
Take a kadai, heat ghee and add bayleaf.
Now add chopped onion, saute it well till it turns golden brown.
Next add ginger-garlic paste, followed by chopped tomato.
Add the soaked soya chunks and mix it well.
Add the ground masala and sauté till it releases oil.
Then add water and bring it to a boil. Let it be in low flame for a while until the gravy thickens. Add salt to taste. Garnish with fresh coriander leaves.
Serve hot with rice, chapatti, roti and paratha.
