Soya mushroom masala curry (Serves 4)

Another simple and perfect sidedish for rotis with soya chunks. This yummy masala curry is protein packed and tastes very similar to non vegetarian curries. A great way to make pure non vegetarians to eat soya chunk and mushrooms without compromising on the taste. Try this out friends and am sure you are going to love this!!!

Soya chunk 100 grams
Whole mushroom one 8oz packet, quartered
Onion 1 medium, sliced
Ginger 1’ piece
Garlic 2 pods
Green chilly 3 nos
Coriander leaves ¼ cup, packed
Mint leaves 2 TBSP, chopped
Tomato 2 medium, chopped
Cashew nuts 10 nos, soak in water 15 minutes prior to cooking
Red chilly powder ½ tsp
Coriander powder 2 tsp
Garam masala ½ tsp
Turmeric powder a pinch
Oil 1-2 TBSP
Salt as needed
Water 1 cup

Preparation

Wash the soya chunks 3 times under running water. Soak them in water for 20 minutes. Drain the water and then boil the soya chunks for 10 minutes on stove top. Drain the water again and allow to cool down. Squeeze out extra water, if any. Set aside.

Make a paste of ginger, garlic, green chilly, coriander and mint leaves with little water. Set aside.

Make a paste of the soaked cashew nuts and keep aside.

Heat oil in a pressure cooker and sauté onions until golden brown. Next add the ground green paste and mix well with the onions and cook until raw smell goes off. Add red chilly powder, coriander powder, garam masala and turmeric powder. Sauté for a couple of minutes and throw in the tomatoes. Add the soya chunks and mushrooms. Mix well to combine. Adjust salt and add 1 cup water. Put the lid and cook till one whistle. Allow the pressure to release by itself. Open lid, turn heat back on to medium high and add the cashew paste. Mix well and cook for another 3-4 minutes and remove form flame. Enjoy with rotis.

Cheers!!!
Suji