Soya Chunks Green Curry

Soya chunks are a full-fledged source of protein. In fact, it has a higher protein content than eggs, meat and milk!

This curry is made lip-smacking through a rich green curry paste cooked in aromatic spices that gets soaked into the meaty soya chunks.
Serve it alongside jeera rice, pulao, roti, or dosa, it tastes great with anything!

INGREDIENTS : –

(For the curry paste)

• 2 onions, roughly chopped
• 2 tomatoes
• 6 cloves garlic
• 1 inch ginger
• 6 green chillies
• 1 cup coriander
• ½ cup mint leaves

(For the curry)

• 1 onion, finely chopped
• ½ tsp ground cumin
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• Salt to taste
• 3 cloves
• 1 inch cinnamon
• 2 cardamoms
• 1 cup soaked and dried soya chunks

INSTRUCTIONS :-

1. Place the soya chunks in a deep bowl and add enough hot water so that they are fully soaked. Cover and keep aside for 10-15 minutes or until they turn soft.
2. Place the soya chunks in a deep bowl and add enough hot water so that they are fully soaked. Cover and keep aside for 10-15 minutes or until they turn soft.
3. Strain the water and squeeze to remove the extra liquid. Set the chunks aside.
4. To a frying pan, heat oil over medium heat and add onion, tomato, garlic, ginger and green chillies. Sauté until lightly brown.
5. Turn off the heat, and mix in the coriander and mint leaves. Allow the mixture to cool down.
6. In a blender, combine this mixture with ½ cup water and blend until smooth and consistent.
7. In pot, heat oil over medium heat. Add the cinnamon, cardamom, cloves and onion. Cook until aromatic.
8. Add the cumin and soya chunks. Mix well and continue to fry for about a minute.
9. Stir in the curry paste and combine thoroughly with the soya chunks. Add in water as per desired consistency.
10. Bring the curry to boil, cover with a lid and let it simmer on medium heat for 10 minutes.
11. Lastly, add garam masala and dried fenugreek leaves and cook on low heat for another 5 minutes.
12. Serve with rice, roti or plain dosa.