I like cooking. I just don’t like doing it 3 times a day, 7 days a week, 52 weeks in a year.
It gets boring. And it gets tiring.
I am either standing in the kitchen cooking something or sitting and browsing recipes for the next day. Half my life must have been spent on the ever puzzling,”What to cook for breakfast/lunch/dinner tomorrow?” question.
It’s a question with so many different answers. And this easy to make soya chunk curry is a good answer for a busy weekend.
Recipe Source: Edible Garden
- Soya chunks : 1 cup uncooked Soya Chunks/Meal Maker
- Onion : 1 big, chopped fine
- Tomato : 1 large tomato, puréed
- Green chillies : 1-2, per taste
- Capsicum : 1 small, diced
- Ginger garlic paste : 2 tbsp
- Dry red chillies : 3-5 per taste
- Soya sauce : 2 tbsp
- Tomato ketchup : 1 tbsp
- Salt to taste
- Soak the soya chunks in water for an hour or until it’s not hard when you squeeze out the water. I just use plain water, but soak for a longer time. If using warm water, 20-30 minutes is fine.
- Once it’s soaked through, squeeze out the water and set aside.
- Dice the capsicum. Chop the onions and puree the tomatoes.
- Heat 1 or 2 tbsp oil in a kadai. Add the red chillies. Tip in the onions, capsicum, green chillies, ginger garlic paste and saute till the onion turns pink.
- Add the drained soya chunks, salt and let it cook for 5 minutes. Add the pureed tomatoes, tomato ketch up and 1.5 cups water (adjust the water according to the gravy consistency you want). Mix, cover and cook for 5-10 minutes.
- If the gravy is watery, make a paste of 1 tsp corn flour/maida with water and add it to the curry and cook for another 2-3 minutes.
- Pair with vegetable fried rice and enjoy your meal!
Soya chunks absorb water. So the gravy might be less watery sometime after making this.
It’s important to soak the chunks fully and equally important to squeeze out all the water. Else the soya will not absorb the masalas and will taste “watery”.