Soya Potato Curry / Soya Masala Kulambu / Meal Maker Kulambu

This South Indian style Soya curry is very healthy and also easy to prepare dish. A perfect accompaniment with rice and rotis. You can also try this using soya keema and check also my other Soya recipes.

Serves - 4 to 5 persons

Ingredients:

Soya nuggets / Meal maker - 20 to 25 no.
Potato - 1 (peeled and cut into bite size pieces)
Onion - 1 (finely chopped)
Red chilli powder - 1 tsp
Coriander powder - 1 ½ tsp
Mint leaves - 1 tbsp
Salt - to taste

To Grind:
Ginger - 1 " ipiece
Garlic - 4 to 5 cloves
Tomato - 1 medium sized
Cashew nuts - 4 to 5 no
Coconut - ½ cup
Fennel seeds - ½ tsp

For Seasoning:
Bay leaf - 1
Cinnamon - 1

Curry leaves - 1 sprig
Oil - 1 tbsp

Directions:

Soya Keema Matar ( Soya Nuggets / Meal Maker cooked with Green Peas)

A perfect vegetarian accompaniment for chapathi or roti; which is high in protein, low in calories and tasty too.

Ingredients:

Soya Nuggets - 100 grams

Fresh or frozen green peas - ½ cup

Onion - 1 (big) 

Tomato - 1(big) 

Ginger garlic paste - 2 tsp 

Red chilli powder - 1 to 1 1/2 tsp 

Corriander powder- 2 tsp 

Garam masala powder - 1/2 to 1 tsp

Salt - to taste 

Coriander leaves - 1 tbsp (finely chopped) 

For Seasoning :

Oil or butter - 2 tbsp

Cumin seeds - 1 tsp

Click the link for video:

Directions:

Pre - preparation :

Soak soya chunks in hot water for about 20 minutes or till it becomes soft.

Wash 2 to 3 times and squeeze the water completely.

Add the soya nuggets in mixer and mince or shred; keep aside.

Finely chop the onion and tomato. Keep aside.

Preparation: 

Heat oil in a pan ; season it with cumin seeds.  

Add finely chopped onion; Saute till the colour changes after that add ginger garlic paste, red chilli powder and corriander powder.

Fry in a medium flame for a minute (If you think it is sticking to the pan add little water) and add tomato with salt.

Saute till tomato becomes soft.  

Now add the peas; mix well and add ½ cup of water. allow to boi to 2 to 3 minutes.

add the minced soya chunks and garam masala powder. Add water to adjust consistency. (approximately 1 cup)

Close the pan with a lid and cook in a low flame for 10 minutes till the soya is cooked and oil separates.

Garnish with coriander leaves and serve hot with any Indian flat breads (roti, chapathi...) or use as a filling for Sandwich.

Note:

If you are using dried peas, soak it overnight for nearly 7 to 8 hours and pressure cook the peas adding salt and water and add this to the gravy.

Adjust the water quantity and spice level according to your taste.