Protein rich aromatic gravy for rice and bread
Soya bean Nuggets/mini chunks: 2 cups (see tips)
Medium Ripe Tomatoes: 3
Large Red Onion: 2
Garlic Cloves: 5
Peeled Ginger: 3 inch
Fennel Seeds: 1 tsp
Cumin Seeds: 1 tsp
Green Cardamom pods: 4-5 (spilt it open)
Red Chili Powder: 1 tsp
Medium heat Green Chili: 2
Turmeric Powder: ½ tsp
Coriander Powder: 2 tsp
Garam Masala Powder: 1 tsp (see tips)
Coriander Leaves chopped (for garnish): 2 tbsp (optional)
Vegetable Oil: 2 tbsp
Hot water: 2 cups
A pinch of sugar
Salt to taste
1) Soak Soya bean nuggets(mini chunks) in warm water for 30 min. Refer to Tips below.
2) Grind together onion, ginger, green chili and garlic into a paste without adding any water and keep (Not too pasty).
3) Grate tomatoes and keep
4) Heat oil in a deep wok pan or a saucepan. Decrease flame to low. Add cumin seeds. Wait 10 seconds and add fennel seeds.
5) After 10 seconds, add cardamom pods. Make sure that the color of each spice turns to light brown.
6) Add ground onion mixture and then add salt. Increase flame to medium and cook until golden brown.
7) Add grated tomatoes and fry until oil separates. Add a pinch of sugar (do not exceed) and stir well.
8) Add turmeric, red chili powder, and coriander powder. Fry these mixtures together for another 2 min.
9) Add the soya bean chunks and mix it well for a minute. Now add 2 cups of hot water. Cover and cook for 10 minutes on a low flame with few stir in between. Gravy should look thick when done.
10) Add Garam masala powder and stir well. Keep on medium to high heat for another 2 min.
11) Remove from heat and garnish with chopped coriander
1) Frying till oil separates is a good way to know if the tomatoes, onion and the masalas have fried well and the raw taste has disappeared. Then the tomatoes are sweet in nature and not tangy. To counter whatever tanginess remains, we added a pinch of sugar. Do not exceed.
2) Since garam masala is a roast spice mix, it is usually added at the end of the cooking and doesn’t need frying. The spice mix used hence gives added earthiness and aroma.
3) The amount of water to be added depends on the how runny you want the gravy to be. For thicker consistency add less water.
4) When salt is added at the start when frying onions, it helps to fry sooner giving it a golden brown color.
5) Can add capsicum or green of the spring onions to this dish. Add capsicum or spring onion stalks 5 minutes after adding soya chunks. Rest remains the same.
6) One can pressure cook this dish but stop at one whistle or it turns mushy.
7) For added richness, one can use fried coconut slices.
8) If you find it having more heat, add 1 tbsp of cream at the end. It gives richness and great texture.
Soaking Soya Chunks
Boil 1 cup of nuggets(mini chunks) in 4 cups of hot water with a pinch of salt. One cup of soya chunks gives 1 ½ cups of cooked chunks. Cook for 5 minutes. Remove from heat and drain. Run cold water on it to cool. Squeeze the water off with palm and use dry chunks for the recipe.
Six Spice Garam Masala
Coriander Seeds: 2 tbsp
Cumin Seeds: 1 tbsp
Fennel Seeds: 1 tbsp
Cloves: 1 tsp
Green Cardamom Pods: 1 tsp
Cinnamon Stick: 3 inch
Dry roast them separately till you get a nutty intense aroma and a color change is clearly seen. Do this on a low flame and do not burn it. Remove it from heat and transfer it into a bowl immediately. Grind it to a fine powder after cooling and store them in an airtight container. The Masala can be stored for up to 3 months.
1) Garam Masala gives a more earthy flavor hence avoid substituting it with the curry powder
2) Can substitute soya chunks with chicken
Serve with bread or rice