Soya chunks or soya nuggets is a rich source of protein. This kurma is prepared with mixed vegetable and nutritious soya chunks or meal maker. As the soya chunks are are spongy (when cooked) and tasteless they absorb the flavors of this kurma well. It tastes great with chapatis and flavored rice. Today we will learn how to make soya chunks kurma with vegetables following this easy recipe with step wise pictures.
Boil water with a little salt. Put the soya chunks in the boiling water and switch off the heat. Let it remain in the water for half an hour.
After half an hour, drain the water completely, rinse the soya chunks 2-3 times in running water and squeeze out all the excess water gently. Cut it into 2-3 pieces and keep it aside.
Chop onion and tomatoes and keep it ready.
Cut all the vegetables (I used a mix of carrot, beans, peas and potato) and par boil it or steam it. Keep it aside.
Soak cashew nuts in hot water for 10 minutes. Grind coconut, green chilli, fried gram, fennel seeds along with cashew nuts to a fine paste.
We have cooked soya chunks, par boiled vegetables and the paste ready. We will proceed to make the soya nuggets kurma.
Heat oil in a kadai/pan, add cinnamon, cloves and bay leaf.
Saute for a few seconds, then add chopped onions, green chilli and curry leaves.
When onion turns transparent, add ginger garlic paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, coriander powder, chilli powder and salt needed.
Cook until tomatoes become mushy.
Then add the soya chunks and mix until it is well coated with the masala.
Add the steamed or par boiled vegetables and mix well again.
Add the ground paste, garam masala, 2 1/2 cups of water and cook simmered until everything gets blended well.
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