A soya chunks potato kurma with potato tastes more or less like a mutton/chicken curry. This gravy will be good with rice or chapati/parathas. Also if the curry rests for an hour or so, it will taste even better with all the flavors settling in. Good amount of onion and oil is used for this recipe to get good results.
Soya chunks, 2 fine chopped Onions, 1deseeded finely chopped tomato, 3 green chillies, small ginger piece finely chopped, 1 potato (cut into small cubes), 4 garlic finely chopped, 1 capsicum, coriander leaves, cashew paste, Masala paste (check below).
Wash soya chunks then soak in enough hot water along pinch of salt for 15-30 min. Squeeze out all the water well. Again wash in fresh water and squeeze out the water and set aside.
Masala paste: Roasted Red chillies 12, Roasted coriander seed 2 tb sp, Roasted 1 tb sp jeera, 1/2 grated coconut, 1/2 onion fried to brown, 5 garlic flakes fried to brown- grind these all ingredients to fine paste.
- Take a kadai, fry the ginger- garlic, green chillies, add onions fry till gold brown.
- Add the poatatp cubes and fry for 10 mins, then add tomatoes and saute for 5 mins under high flame, add salt to taste.
- Finally add the cashew paste and capsicum, soya chunks fry for another 5 mins.
- Now add the ground paste, add consistent water to make it a gravy and bring to a boil.
- Garnish with coriander leaves.
- Serve it along chapati/parathas or even toasted bread. We had it along rice, this also make a terrific combination along pulao/fried rice. YUMMM!
Soya chunks kurma
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