Soya Chunks Potato Masala Curry- Soya Aloo Curry, a good alternate to those who want to refrain from eating meat. Soya chunks are made from soy beans and they work well as meat free alternative for cooking. This dish can be had as a side dish for paratha, chapathi, biryani, pulao or even with plain steamed rice. I love to make quick side dish, it always involves very little chopping and grinding. So lets learn how to make this easy dish with soya chunks and potatoes, using this detailed recipe with step by step cooking pictures.
Soya is my all time favorite from childhood and my anuty ( mom’s sister) always used in most of her gravy dishes. She used to make this dish only for me and I used to had the entire soya curry for 2 servings of the day. So I adapted her recipe of a whole some meal combo with soya chunks and potato. It has lot of health benefits, rich in protein and helps in lower the cholesterol levels and prevent heart diseases. Soya chunks may be an excellent addition to your diet. Using soya you can make korma, stew, curry, masala dishes and stir fries.
Tips- Soya chunks are dry when you purchase them. They need to be soak in hot water with salt at least for 20 mins before making, which causes them to become spongy. Then squeeze out all the water. The spiciness of the gravy can be adjusted according to the need. This is a medium thick gravy recipe, add coconut milk accordingly to make thin.
How to Make Soya Chunks Potato Masala Curry- Soya Aloo Curry
Soak soya chunks in hot water and salt for 15 minutes. Squeeze out the excess water and set aside.
Heat 2 tbsp oil in a pan, add onion, green chilies, ginger and curry leaves. Saute until they turn golden brown.
Then add in tomatoes and saute until it turn soft and mushy.
Follow it with turmeric powder, kashmiri chilly powder and coriander powder. Keep the heat on low and fry for another minute.
Then add chopped potatoes and combine well. Pour 1 cup thin coconut milk and allow it to boil for 5 minutes.
Add soya chunks and pour remaining thin coconut milk, close the cook pot with a lid. Let it cook, until potatoes turn soft and tender.
Add garam masala powder and add salt to taste. close and pan, simmer for 5 more minutes.
Add thick coconut milk and combine well. Off the flame.
Heat another pan with remaining oil, add mustard seeds and cumin seeds. Make them splutter and add dry red chilies and curry leaves fry for a couple of seconds and off the flame.
Transfer the tempering over the curry. Close it with a lid and keep it rest for 10 minutes before serving.
Enjoy!! Happy cooking and stay healthy.