Soya Chunks is not liked by some due to its unique flavor. But, the recipe below will make a Curry so yummy that everyone will love it.
Soya Mini Chunks – ½ cup
Curd – 1 tbsp
Chilli Powder – ¼ tsp to marinate
Cumin Seed (Jeera) – ¾ tsp
Bay Leaf (Tej Patha) – 1
Star Anise – 1
Dalchini (Cinnamon/Pattai) – 1 inch long
Big Elaichi (Black Cardoman Big) – 1
Onion – 1 (finely Chopped)
Ginger Garlic Paste – 1 tsp
Tomato – 1 (finely chopped)
Chilli Powder – 1 tsp
Coriander (Dhania) Powder – 1 tsp
Turmeric (Haldi) Powder – ¼ tsp
Green Chilli – 2 (cut into half)
Curd (Dahi/Yogurt) – 1 tbsp
Cashew – 10 (ground to a paste)
Salt to taste
Cilantro (Dhania Leaves) – 2 tbsp
Soak Soya Chunk in hot water for 30 minutes. Drain the water. Rinse and drain the water out. Rinse many times. Squeeze out the water completely. Transfer it to a bowl.
Add all the items under the heading “To marinate”. Mix well. Allow to rest for 10 minutes.
Now, sauté the Soya in 1 tsp of oil for 4 to 5 minutes. Transfer to the bowl.
In the same pan, heat 1 ½ tbsp of Oil. Add Bay Leaf, Cinnamon stick and star anise Sauté for a minute. Add Onion and Ginger Garlic Paste. Cook till the raw flavor goes away.
Add Tomato, Dhania Powder, Chilli Powder, Haldi and Salt. Continue cooking till the Tomato becomes mushy.
Add Green Chilli and Curd. Mix well. Cook for a couple of minutes.
Add the Soya Chunks. Stir for a minute.
Add 1 ½ cup of water. Mix well. When it starts boiling, cover and simmer for 6 to 8 minutes in low to medium flame.
Add the cashew paste. Mix well. Adjust Salt. Cook for a couple of minutes.
Add Dhania Leaves.
Creamy Soya Chuck Curry is ready.
If Big Sized Soya Chunks are used, soak them in hot water, squeeze the water out, cut into quarters and then follow the same procedure as above.