Soya Chunks Aloo Kurma

Soya chunks are rich in protein and making korma with soya chunks was very tasty. The meaty texture of soya makes for a delicious addition to curries. For vegetarians soya chunks are a great substitute for meat as they are rich in proteins. In addition they are low in fat and high in fiber. Also soya chunks absorb all the flavors of the curry that they are cooked in. 

Potatoes are a good combination with soya nuggets. It is an easy Indian style curry using soya chunks and potatoes. Soya is Rich in iron and calcium and we should include it in our daily diet. Potatoes are good source of carbohydrate. This masala can be served with rotis, parathas and jeera rice. This kurma can be a good side dish for the fried rice also. It is very simple and quite tasty one. 

MORE CURRY RECIPES ARE LINKED HERE

Mushroom Dill Curry

Stuffed Bread kofta Curry

Lauki Spinach Curry

Prep  time	Cooking time	Serves
15 mines	20 mins	4 persons

Recipe Course: Side dish for roti

Recipe type: Indian Cuisine

Ingredients Soya chunks – 1 cup Boiled Potato – 2 no’s Green peas – 1/3 cup Oil -1 tbsp. Cumin seeds – ½ tsp Curry leaves  - 2 sprigs Onions -2 no’s Tomatoes -4 no’s Green chilies -2 no’s Turmeric powder – ¼ tsp Red chili powder – 1 tsp Coriander powder -2 tsp Salt –to taste Coriander leaves -garnishing For masala paste Ginger -1” piece Garlic cloves -4 cloves Coconut gratings - 1/2 cup

Method

1. Soak soya chunks in hot water for 15 minutes. Wash it for a couple of times. Then squeeze the water from the soya chunks and set aside. 

2. Boil 4-5 potatoes in pressure cooker. Meanwhile finely chop onions and ginger. Crush the garlic. Now grind all the ingredients which is under “masala paste” and keep aside.Heat a tsp of oil in a pan and add green chilies and curry leaves. 

3. Add the sliced onions till it becomes translucent. 

4. Add chopped tomatoes and stir until moisture gets absorbed. 

5. Add salt, turmeric powder, red chili powder, coriander powder and mix well. 

6. Add the green peas along with soya chunks with 3/4 cup water and stir.

7. Open the lid and add the coconut paste and some more water. 

8. Close it and cook them in low flame until the oil separates on the top of the gravy. Finally add boiled potatoes and cook till gravy thickens.

9. Once done, stir the curry and garnish with chopped coriander leaves. Soya chunks and potato curry is ready to be served. 

Serving suggestions  

• Chapati, Naan
• Peas Pulao, Vegetable Briyani

Notes 

• To remove the raw smell of the soya chunks you have to soak them in hot water for 20 minutes and wash them in running water for 3 to 5 times. 
• If you are using dried green peas, soak it in water for 3 to 5 hours and pressure cook for 3 to 5 whistles.