When I saw the dry soy-chunks at the Indian store, it reminded me of the curry my mom's aunt used to make for us when I was a small girl. The below is my attempt to recreate that recipe. While it doesn't do justice to the original, it is still a good recipe.
For those who don't know, Soy chunks are an excellent source of protein and should be part of the menu in any vegetarian house. (Not that non-vegetarians won't enjoy it as well!)
Nutrela Soy chunks: I packet( 7 oz. or 400 gms)
Onion: 2 small or 1 big
Ginger-garlic paste: 1 tbsp
Turmeric powder: 1 tsp
Chilli powder: 2 tsp
Cumin powder: 2 tbsp
Meat masala: 8 tbsp
Oil: 2 tbsp+ 2 tsp
Salt: to taste
Curry leaves: 2-3 sprigs
Water: 1 cup
Cooking the Soy chunks
You could follow the instructions on the packet. But I use a pressure cooker instead. I find that this results in bigger more moist chunks overall. Cook the soy chunks in water with a tea spoon of salt for 1 whistle. Drain the excess water. Squeeze the chunks, a few at a time, to remove any excess water in them. Keep them aside.
Heat oil in a skillet and add the sliced onions and the ginger-garlic paste. Add a dash of salt, so that it'll brown on you faster. Once it gets to light brown, add the turmeric powder, chilli powder, cumin powder and 5 tbsp of the meat masala and saute until the raw taste is gone. Add the curry leaves and mix well.
Add the cooked soy chunks to the above masala and mix well.Add more salt if needed, at this point, and add the water. Cover and cook for some time(about 10 min), just so that the masala can penetrate into the soy chunks. After all the water has evaporated, move the chunks to one side of the skillet. Pour the remaining 2 tsp oil to the skillet and also the 3 tbsp meat masala. and mix well. Mix everything so as to coat the new masala on every piece. Cook on a low flame so as to get it nice and crisp on the outside.
I like to eat this with chapathis, rice or just by themselves. I hope you like them as well.
For those who don't know, Soy chunks are an excellent source of protein and should be part of the menu in any vegetarian house. (Not that non-vegetarians won't enjoy it as well!)
Nutrela Soy chunks: I packet( 7 oz. or 400 gms)
Onion: 2 small or 1 big
Ginger-garlic paste: 1 tbsp
Turmeric powder: 1 tsp
Chilli powder: 2 tsp
Cumin powder: 2 tbsp
Meat masala: 8 tbsp
Oil: 2 tbsp+ 2 tsp
Salt: to taste
Curry leaves: 2-3 sprigs
Water: 1 cup
Cooking the Soy chunks
You could follow the instructions on the packet. But I use a pressure cooker instead. I find that this results in bigger more moist chunks overall. Cook the soy chunks in water with a tea spoon of salt for 1 whistle. Drain the excess water. Squeeze the chunks, a few at a time, to remove any excess water in them. Keep them aside.
Heat oil in a skillet and add the sliced onions and the ginger-garlic paste. Add a dash of salt, so that it'll brown on you faster. Once it gets to light brown, add the turmeric powder, chilli powder, cumin powder and 5 tbsp of the meat masala and saute until the raw taste is gone. Add the curry leaves and mix well.
Add the cooked soy chunks to the above masala and mix well.Add more salt if needed, at this point, and add the water. Cover and cook for some time(about 10 min), just so that the masala can penetrate into the soy chunks. After all the water has evaporated, move the chunks to one side of the skillet. Pour the remaining 2 tsp oil to the skillet and also the 3 tbsp meat masala. and mix well. Mix everything so as to coat the new masala on every piece. Cook on a low flame so as to get it nice and crisp on the outside.
I like to eat this with chapathis, rice or just by themselves. I hope you like them as well.
