MINCED SOYA CURRY

MINCED SOYA CURRY

 

 

 

 

 

 

INGREDIENTS

• Neutrela (soya) granules - 1 cup
• Neutrela (soya) chunks - a handful (optional)
• Tomatoes (chopped) - 4-5 medium sized
• Ginger (grated) - 1/2 inch
• Heeng (asafoetida) - a pinch
• Cumin seeds (jeera) - 1/4 teaspoon
• Green chillies (whole) - 1-2
• Turmeric powder - 1/4 teaspoon
• Red chilli powder - 1/2 teaspoon
• Salt to taste - 1-1.5 teaspoons
• Kasoori methi - 1 teaspoon
• Garam masala powder - 1/4 teaspoon
• Pao bhaji masala - 2-3 teaspoons
• Oil - 2 tablespoons
• Coriander leaves chopped for garnish

 

METHOD

• Soak neutrela granules and chunks in normal water for around 2-3 hours.
• Keep aside.
• After soaking them in water, neutrela becomes soft ready to be cooked.
• Heat oil in a pan.
• Add heeng (asafoetida), jeera (cumin seeds) and grated ginger to the hot oil.
• Allow them to crackle.

 

• As they crackle, add chopped tomatoes and green chillies to the pan.

• After around 5 minutes, add turmeric powder and mix well.
• Next, add red chilli powder, salt, kasoori methi, pao bhaji masala and garam masala powder and allow them to get cooked well.
• As the mixture leaves oil, lower the flame.

• Now to this mixture, add soaked neutrela chunks and granules and mix them well.
• Toss them well till water gets dried up completely.

 

• Next add a little quantity of water and toss them well again till water gets dried up completely.
• Repeat this process 3-4 times.
• This makes the soya cook really well and removes the raw flavour from it completely.
• Now add 2-3 cups water.

• Bring it to a good boil on high flame and then lower the flame.
• Now, cover the pan with a lid and let the water get dried up.
• Once a slightly thick gravy is formed and water is just enough to form a nice gravy and it is well cooked, turn off the flame.
• Garnish with chopped coriander leaves.
• Soya keema (veg) is ready to serve.