Hyderbadi Style Soya Chunks Curry

It’s been a while that I have not been able to blog… I have been extremely busy with household activities.  During the lock down everyone at home was craving to eat Chicken curry as almost for 4 to 5 months we were avoiding to buy meat or fish from the market. 

I surprised my family by making a Hyderabadi Style Soya Chunks Curry for dinner which looked and tasted very much like Chicken Curry.  I served it with hot Chapati’s.

My son commented that the curry was “Zhanzhanit” means it had a great combination of spices with a fantastic texture and taste!! 

Soya Chunks is not only a rich source of protein but also contains calcium, iron and omega-3 fatty acids. This is one way vegetarians can incorporate protein in their diet.

Do try the recipe and I would really be thankful if you can pin it or share this with your Facebook / Instagram or Twitter followers!

 All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. This will definitely keep me motivated.

Let us take a look at the ingredients and how to cook this lip smacking curry. 

Ingredients for Grinding (1^st )

Cashewnuts – 10 to 12 (Kaju)

Dry Coconut cut into pieces – 2 tbsp (Khopra)

Cloves – 4 (Lavang)

Pepper ½ tsp (Kalimiri)

Cumin – ½ tsp (Jeera)

Coriander Seeds – 1 tbsp (Dhaniya)

Cardamom – 3 nos (Elaichi)

Cinnamon – 2 small sticks (Dalchini)

Mace – 1 medium piece (Javitri)

1 to 2 tsp Oil to fry the above masala. 

Heat a pan and add oil.  When oil is hot, add all the above masala one by one and fry them… Cool this mixture and grind to a fine paste in mixer and keep aside.

Ingredients for Grinding (2^nd)

Finely sliced Onions – 2 nos

1/4^th cup Yogurt (dahi)

1 tsp oil to fry the onions

 

Heat a pan and add oil.  When oil is hot, add onions and fry them till the colour changes. Cool this mixture and grind this with yogurt to a fine paste in mixer and keep aside.

 

Both the ground Masala's

Other Ingredients

 Soya Chunks – 1 cup

2 to 3 cups water

Red Chilli Powder – 1 tbsp

Turmeric Powder – ½ tsp

Ginger Garlic Paste – 1 tbsp

Yoghurt (Curd) – 2 tbsp

Potato – 1 large

Tomato – 2 nos

Salt to taste

Coriander leaves -2 to 3 tbsp

Method:

Boil 2 to 3 cups of water and add in some salt and add Soya Chunks and boil the same for around 10 to 15 minutes.  Drain the water once the Soya chunks are boiled.   Add Chilli powder, turmeric powder, salt to taste, ginger garlic paste, yoghurt and mix this very well and keep aside for 15 to 20 minutes to marinate.  Add in the potato and tomato to marinated Soya Chunks and add water and boil this mixture till the Potatoes and tomatoes are well cooked.  It will take around 10 to 12 minutes for this to cook.  Add in the ground masala one by one, add enough water and cook this mixture for another 10 minutes.  At this point you can adjust the salt and add water in case you want a thin or thick gravy.  Garnish with Coriander leaves and serve with Phulka / Chapati / Rice or Pulao.