This is a very simple and easy side dish made with soya chunks (also known as soya nuggets or meal maker) and potatoes. It goes well with any flavored rice, rotis and other Indian breads. Today we will learn how to make soya chunks aloo gravy following this easy recipe with step wise pictures.
Bring water to boil with a little salt. When it starts boiling, add the soya chunks and cook on medium heat for 2-3 minutes. Turn off the heat and keep it covered for 15-20 minutes. Then drain the water and rinse it well twice to get rid of the soya smell. Squeeze out the excess water, cut it into 2 pieces and keep it aside.
Keep all the ingredients ready.
Heat oil in a kadai or pressure cooker, add cumin seeds, whole black peppercorns, cinnamon and cloves.
When cumin seeds sizzle, add finely chopped onions and saute until it turns golden brown. Add salt to the onions to quicken the process.
Add ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.
Add tomato puree and all the spice powder mentioned under “spice powder” and salt needed.
Cook until the tomato mixture oozes out oil (you can see the color difference in the tomato puree before and after it is cooked in the picture above and below).
Add curd or cream (malai) to the tomato mixture (forgot to take picture) and cook for a further 3-4 minutes on low heat stirring from time to time.
Add the potatoes and the chopped soya nuggets and mix well.
Cook on low heat stirring from time to time, so that the soya chunks will absorb the masala well.
Then add a cup of water, mix well and test for salt. If required add at this stage.
Close the cooker and pressure cook for 2 or 3 whistles. Once the pressure subsides, open the cooker and simmer for 5 minutes. (if you do not have a cooker, cook covered on medium heat in any pan until the potato becomes tender.)
Garnish with coriander leaves and serve hot with flavored rice like jeera pulao, ghee rice or rotis or any Indian breads.
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