Soya chunks are made from soy beans and they work well as meat substitutes. Aloo soya gravy is a low calorie recipe and a must for those who yearn for health and foods. Also it tastes like meat. If the curry rests for an hour or so, it will taste even better with all the flavors settling in. This gravy goes out well with rice and all Indian bread.
- Aloo / Potato – 3 (medium size)
- Soya chunks – 75 gm
- Cumin seeds – ¼ tsp
- Curry leaves – a string
- Onions – 3 nos
- Tomato – 2 nos
- Ginger – garlic paste – 1 tbsp
- Yogurt/Curd – 2 tbsp
- Chilli powder – ½ tsp
- Garam masala – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander leaves – 5 strings
- Salt to taste
- Oil – 1 tbsp
- Boil 5 cups of water in a bowl. Take soya chunks in a bowl and pour half of the water to it. Soak it for 10 mins. Then squeeze out the water from the soya chunks and chop them into small pieces.
- Put the tomatoes in the other half of the water and let it boil. After 5 mins, take out the tomato and peel out the skin and grind them to a paste.
- Finely chop the onions, potatoes and coriander leaves.
- Heat oil in a pressure cooker, put cumin and curry leaves. Wait till they splatter.
- Put the ginger-garlic paste, sauté till they golden brown colour.
- Put the onions and fry till they are transparent.
- Put the tomato puree and sauté till the raw smell goes off.
- Put the soya chunks, potato and coriander leaves, followed by all the spice powders and salt.
- Sauté them for 5 mins, till the raw smell goes off.
- Pour in a cup of water and wait till it boils.
- Pour in the curd/yogurt, give a stir and cover the pressure cooker.
- Wait for 2 whistles and transfer it to a bowl. Serve hot.