Name: Aloo Soya Chunks Curry
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 50 g Textured Soy Protein Chunks, boiled and squeezed dry; 2 medium Potato, peeled and cubed; 1 large Onion, finely chopped; 2 medium Tomato, pureed or finely grated; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 2 tbsp Mustard Oil, brings authentic flavor; 1 tsp Cumin Seeds, jeera; 1 Indian Bay Leaf, tej patta; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, finishing spice; 1 tsp Salt, to taste; 1½ cup Water, for gravy; 2 tbsp Coriander Leaves, chopped

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat the mustard oil in a pressure cooker or deep pan until it starts smoking. Reduce the heat and carefully add the squeezed soya chunks. Sauté for 3-4 minutes until lightly browned. Remove and set aside.
3–4 min
In the same oil, add the cumin seeds and bay leaf. Let them release their aroma.
Add the finely chopped onions and sauté until they turn deeply golden brown.
Stir in the ginger garlic paste and slit green chillies. Cook for a minute until the raw garlic smell goes away.
Add the tomato puree along with turmeric, red chilli powder, coriander powder, and salt. Cook this mixture until the tomatoes reduce and oil separates from the masala.
Toss in the cubed potatoes and the fried soya chunks. Mix well so the masala coats them completely. Roast for 2 minutes.
2 min
Pour in the water and bring to a boil. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If cooking in a pan, cover and simmer for 15-20 minutes until the potatoes are completely tender.
15–20 min
Once the pressure releases naturally or the veggies are cooked, stir in the garam masala and garnish with fresh coriander.

How to tell it's done

Soft potatoes and spongy soya chunks that have soaked up all the spicy, earthy gravy, creating a comforting bite.

Getting it right

Tip

Frying the boiled and squeezed soya chunks before adding them to the gravy helps them retain their shape and gives them a slightly chewy, meaty texture.

What to serve it with

A quintessential North Indian household lunch item. Best served with hot Rotis, a dollop of ghee, and sliced raw onions.

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Ingredients