Soya Chunk Curry with Roti (Home-Style)
45 minutes
2 reads
About Soya Chunk Curry with Roti (Home-Style)
Meaty soya chunks in a spicy, tangy onion and tomato gravy. It is a hearty, high-protein vegetarian curry with a flavour that goes well with soft rotis.Squeezing the chunks well after soaking keeps the flavour clean and the gravy rich.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total45 minutes
Ingredients
For the Soya Chunk Curry
- 40 grams Soya chunks Dry, soaked in hot water for 10 minutes and squeezed well
- 2 tsp Oil
- 1/2 tsp Cumin seeds
- 1 Onion Medium, finely chopped
- 1 tsp Ginger garlic paste
- 1 Green chilli Slit lengthwise
- 2 Tomato Medium, pureed
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder Adjust to taste
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 3/4 tsp Salt Or as required
- 1 cup Water
- 1 tsp Lemon juice
- 2 tbsp Fresh coriander leaves Finely chopped, for garnish
For the Roti
- 1 cup Whole wheat flour
- 1/2 cup Water Adjust as needed for soft dough
- 1/4 tsp Salt Optional
Instructions
Preparing the Soya Chunks
- Soak the soya chunks in hot water for 10 minutes. Drain, rinse in cold water and squeeze out all the water. Repeat the rinse and squeeze once more to remove any beany smell.
Preparing the Roti Dough
- Mix the whole wheat flour, salt and water in a bowl. Knead into a soft, smooth dough, cover and let it rest while you cook.
Making the Curry
- Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the onion and cook for 5 to 6 minutes until golden.
- Add the ginger garlic paste and green chilli and cook for 1 minute. Add the tomato puree and cook for 5 minutes until the oil starts to separate. Add the turmeric, red chilli powder and coriander powder and cook for 1 minute.
- Add the soya chunks, salt and water. Cover and simmer for 10 to 12 minutes until the gravy thickens and the chunks are well coated. Stir in the garam masala, lemon juice and coriander.
Rolling and Cooking the Rotis
- Divide the dough into 4 equal portions. Roll each portion into a thin round. Cook each roti on a hot tawa for about 1 minute per side, then puff it briefly over an open flame. Keep the rotis covered until serving.
Recipe Notes
Good To Know
Soya chunks are a convenient vegetarian source of protein and take on the flavour of the gravy well. Rinsing and squeezing them removes the beany taste.How to Use in the Meal Plan
Serve half of the curry with 2 rotis as your dinner. This is a weekday recipe and takes about 45 minutes including the soaking time.Expert Tips
Squeeze the soaked chunks very well, or they will dilute the gravy. Let the chunks simmer in the gravy so they absorb the flavour. If the curry thickens too much, add a splash of hot water.Serving Suggestion
Serve hot with rotis, sliced onion and a wedge of lemon.Storage Instructions
Store in the refrigerator for up to 2 days. Reheat with a splash of water, as the chunks soak up liquid.Related Posts You May Like
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Recipe Nutrition
Calories: 363kcalCarbohydrates: 62gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1269mgPotassium: 632mgFiber: 13gSugar: 9gVitamin A: 1213IUVitamin C: 25mgCalcium: 128mgIron: 5mg
