Soy -chunk -curry -curry dependent

A healthy and delicious meatless dish. This soy chunk curry is full of taste and easy on weekdays.

This is a dish that we produce at least twice a month. Since part of our family is vegetarian, this is one of these dishes that we can all enjoy for a short dinner on the day of the week.

What are soy pieces?

If you are not familiar with Indian cuisine, soy is used for a variety of different things from rotis to curries. But what are soy pieces really? Soy pieces consist of pureed, soy soybeans that remain dry so that the oils and water are removed. This means that the pieces in the texture become spongy. We will try to make you at home and publish a recipe in the future. We usually buy Nutrela Brans soy pieces.

There are many different ways to make a soy -chunk curry. This soy -chunk curry is best served via rice. It can also be served with Rotis.

How do you prepare soy pieces for curry?

Soy pieces are completely dehydrated and must first be soaked and drained before use. You can do this while preparing all of your other ingredients. In this way, if everything is prepared, you only have to drain this water. Also give them a light squeeze when you drain.

Ingredients:

• Soy pieces: You can either use homemade or bought brands that we normally use in the store is Nutrela soy pieces. Be careful, do not accidentally buy the mini soy pieces that we use in a red box of regular size.
• Sala cumin: Every brand will do it. Just make sure it says Jera and a really strong smell when you open it. Remember, if it doesn’t have a strong cumin, it may not be fresh.
• Onions: Red, yellow onions work for this recipe. You can change it based on your preferences based on what you have in your pantry.
• Garlic: Fresh garlic works best, but you can also replace it with garlic paste.
• Red chili pepper powder: You can either grind your own. Alternatively, you can capture a box MDH, Kashmiri Mirch or Deggi Mirch as a replacement.
• Potatoes: You can use either yellow or red potatoes. You want one that is good for cooking.
• Green chili peppers: We used Thai chili peppers in this recipe. You can replace them with all other chili peppers you have and adapt them based on your tolerance.
• Coriander leaves: You can use methi, coriander or parsley here all interchangeable 1: 1.
• Ginger: You want to get a fresh thumb of ginger.
• Tomato paste: Do not mix it with tomato sauce. This is much thicker than tomato sauce. The one we use only has 2 ingredients tomatoes and salt.
• Course powder: It is more convenient to buy it in advance. Each brand will only ensure that Tumereric is the only ingredient.
• Coriander powder: You can either grind coriander seeds or buy a preliminary curve.
• Masala salt: People either buy a pre -mixed version or try to grind it at home by following our Garam Masala recipe. If you do it at home, you will at least know all the ingredients that have been entered into the mixtures.
• oil: You can either replace this with vegetable or olive oil.
• Water: Just simple tap water.
• Salt: Regular run of the mill table salt. You can also replace it with any other type you prefer.