SOYA VADI MASALA/SOYA CHUNKS MASALA(HOMESTYLE)
Soya chunks masala is one of the favourite dishes prepared in my kitchen. This protein-packed soya vadi is cooked in different versions. Sometimes with the gravy or other times, it’s a dry version. This version of mine is very simple and basic in which boiled soya chunks are cooked in less oil with onion-tomato masala.
Soya products are perfect substitutes for meats that provide protein to vegetarians. This is the best pick to cook when I am short of vegetables in my refrigerator. From beverages to starters, and from side dishes or main course sabzi to the rice dishes the soya is always there to prepare extraordinary dishes. Soya granules also make a wonderfully tasty side dish
Here is a dry side dish recipe with soya vadi/chunks prepared well coated with onion-tomato masala. Several spices (both whole and powdered) make this sabzi very aromatic. Spices infused curd give richness to the soya chunk masala sabzi. Let’s start making this meaty flavoured tasty sabzi with an easy procedure
Prep Time – 10 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Soya chunks/Soya vadi – 2 cups
• Water to boil soya chunks – 1 lt
• Water to rinse boiled soya chunks – as required
• Water for sabzi – 1 cup
• Oil – 2 tbsp
• Finely chopped onions – 1 large/2 medium
• Tomato puree – 5 medium-sized Tomatoes
• Finely chopped ginger-garlic – 1 tsp each
WHOLE AND POWDERED SPICES
• Bay leaves – 1 or 2 nos
• Green cardamom – 2 nos
• Cloves – 2-3
• Black peppercorns – 3-4
• Whole cumin/jeera – 1 tsp
• Salt – 2 tsp/to taste
• Coriander powder – 2 tsp
• Red chilly powder – 1 tsp
• Haldi/turmeric powder – 1 tsp
• Garam masala – 1 tsp
• Kasuri methi – 2 tsp
HOW TO MAKE SOYA CHUNKS MASALA
1- First of all, keep the water boiling with soya chunks. Allow it to boil for 5 minutes at a high flame
2- When the soya chunks are boiled and soft, strain them through a colander and rinse well with fresh water. Keep them aside
3- Add all the powdered spices to the curd and mix well. Keep aside for later use
4- Heat oil in a kadahi and add all the whole spices mentioned above. Roast them for a minute and add chopped onions
5- Roast/bhunow onions until they get golden
6- Add salt for fast browning
7- Now add tomato puree and combine well. Roast the masala for a minute
8- Add spice mixed with curd/dahi and roast/ bhunow the masala at the low-medium flame for 5-6 minutes or until it leaves oil from the sides.
9- You can cover the pan for a minute so that the onion-tomato-dahi masala is roasted well
10- Next, add boiled soya chunks and combine well.
11- Add 1 cup of water and allow the sabzi to boil for 5 minutes or until most of the water is absorbed
12- Add kasuri methi for extraordinary flavours. Mix it well
13- Cover the pan with the lid for 3-4 minutes so that all the flavours and aromas come together
14- Tasty soya chunks masala sabzi is ready to serve in the main course with roti or paratha
YOU MAY ALSO LIKE
