Soya Chunks Curry

Soya Chunks Curry

Course Main Course
Cuisine Indian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
Calories 178 kcal
Author Anju Bhagnari

Ingredients

  • 1 cup Soya Chunks
  • 2 large Potatoes
  • 2 Onions
  • 2 Tomatoes
  • 1 Green Chilli
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Garam Masala Powder
  • 1 tsp Red Chilli
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Sabji Masala
  • Salt to taste
  • Green Coriander Leaves to garnish
  • 2 tbsp Oil
  • Water as needed

Instructions

  1. Boil about 4 glasses of water in a pan and add in the Soya chunks.
  2. Let them boil for a minute, then shut off the flame and cover with lid. Soya chunks should be left soaked for at least 2 hours.

  3. Meanwhile chop the onion finely and cut the tomatoes into small pieces.

  4. Chop the green chilli and cube the potatoes as per the size preferred.

  5. Drain the Soya chunks and squeeze out the water. Wash them in running water for 3 to 4 times. Keep on squeezing out the water after every wash.

  6. Put a pressure cooker on low flame add 2 tablespoons of oil.

  7. Toss in the onion. Saute them till they turn soft and translucent.

  8. Add the soya chunks. Keep on stir frying until the chunks change color and get lightly fried.

  9. Add the tomatoes. Cover the cooker and let cook till they turn soft. Stir once in awhile so that they do not burn.

  10. Add the green chilli and ginger garlic paste.Saute for a minute.

  11. Add all seasonings like salt, red chilli, sabji masala, garam masala powder and turmeric powder.

  12. Add 1 glass of water. Cover with lid and let simmer till the chunks absorb the seasonings well.

  13. Now, add the potatoes. Saute so that the potatoes are nicely coated with the gravy.

  14. Add 2 to 4 cups of water and put on the lid. Cook for 3 whistles on high flame.

  15. Lower the heat and cook for 1 or 2 whistles more. Cooking time depends on the size of the potatoes too.

  16. Shut off the flame and let the pressure release on its own.

  17. Lastly, garnish with green coriander leaves.