SOYA CHUNKS KURMA

                                                                                                                                                                                                                                                                                                                                 This is the first time I'm cooking with Soya Chunks. Iv wanted to try it for like................forever!
So.........................the verdict:-  I thought it was pretty good........ not a big fan! (since I can eat chicken! LOL!!!) But its good to have variety and options. will I makde it again?? Yes! Definitely! Maybe I can make a more spicier ..............dry............. masala dish!:)

    Soya chunks are a good source of protein for vegetarians! They are rich in iron as well.............. They have no flavour............but it absorbs the flavour while cooking.......so try to add it in at an early stage of cooking.

   I tried using these soya chunks in my usual kurma recipe...........Since I was making it for dinner, it had to be kid - friendly!.........so I quietly prayed to God that the girls would like it! ................Well..............nobody uttered a word...........they ate it without protesting! Battle won!






INGREDIENTS:
Oil

Soya chunks - 1.5 cups
Cloves - 6
Cinnamon- small 2 inch piece
Cardamom - 2
Onions, pureed - 2
Curry leaves,  stem removed - 1 stem
Ginger garlic paste - 1.5 tbsps
Tomato, chopped - 1/2
Chili powder - 1  tsp
Green peas - 1 cup
Evaporated milk - 1/4 cup (see notes)
Coconut milk - 1/2 cup
Fresh coriander leaves, chopped - 2 tbsps
Fennel powder - 1/2 tsp
Salt

 PROCESS:
  • Wash and boil the soya chunks in about 3 cups of water, for about 5 minutes.
  • Drain and squeeze out the excess water from the soya chunks. Keep aside
  • In a wok, heat some oil(about 4 tbsps)  and add the cinnamon, cloves and cardamom. Add the curry leaves
  • Add the pureed onions and saute on low flame for a few minutes. 
  • Add the ginger garlic paste and saute for another 2 minutes.
  • Add the soya chunks and salt and saute. Add more oil if need be.
  • Next add the tomatoes. stir and close. Let the tomatoes get mushy.
  • Add the green peas and saute for 2 more minutes. then add the evaporated milk and water(about 1 to 1.5 cups) close and let it simmer.
  • After awhile add in the coriander leaves.
  • When the level of the curry has gone down add in the coconut milk . Add the fennel powder and cook for another 2 minutes.
  • Check the consistency and salt and you are done.

NOTE;
  • If you don't have evaporated milk, just go ahead and add in more coconut milk instead.

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