Papa HATED soy chunks or Nutrela as we commonly call in India. He just has this aversion to it that I could never understand as a kid and still do not get it, because I loved it even as a little picky eater. Dinner table would turn into a sulking ground on the days Mummy made Aloo and Soya Chunks ki sabzi. I have my suspicions that Mummy purposely cooked them specially on the days Papa messed up, as a revenge. She vehemently denies these allegations! Whatever be the case I loved the days this was dinner and fished the soy chunks out of Papa’s plate too which he happily allowed. So every time I cook this curry at home I cannot help but get amused by these chunks of memories from the childhood and get a chuckle out of it. More so because this is one of those dishes when cooked in my family, dinnertime is breeze because my kids love soy chunks and the husband too. So feel bad for you Mummy, sorry! 😉
As a part of my venture to bring Everyday Indian Cooking closer to you and make it more approachable, I am sharing this simple curry recipe for Aloo Soya Ki Sabzi or in simpler words, a Vegan Potato and Soy Curry. A great protein rich dish for our vegan and vegetarian friends and a light and simple curry, easy enough to be put together even on busy weeknights. Hope you Enjoy.
Ingredients:
1 cup Soy Chunks (Nutrela)
3 tablespoon cooking oil (I used canola)
1 teaspoon cumin seeds
1/2 cup onion (chopped)
1 teaspoon turmeric
1 teaspoon red chili powder (cayenne)
1 tablespoon coriander powder
1 teaspoon garam masala
Salt to taste
1 1/2 tablespoon ginger garlic paste
1 1/2 cups tomato (chopped)
2 medium potatoes (peeled and cubed)
Water
1/4 cup cilantro (for garnish)
Method:
In a large bowl soak soy chunks in about 2-3 cups of water. Let it soak for 15-20 minutes until dried soy chunks puff up to a spongy ball. Squeeze the water out of the soy chunks. Set aside.
Heat 1 tablespoon oil in a thick bottom pan. Throw in the soy chunks, stir and pan fry until the soy chunks turn golden in color. Take them out of the pan. Set aside.
Heat remaining 2 tablespoon of oil in the same pan. Add cumin seeds. As they sputter add onion. Cook until the onion browns, 3-5 minutes on medium heat.
Add turmeric, chili, coriander, garam masala and salt. Give it a quick stir then add ginger garlic paste followed by 2 tablespoons of water. Cook the masala for a quick minute.
Throw in the tomatoes. Cook the masala until the tomatoes are cooked through and turn into a loose paste.
Throw in the potatoes, fried soy chunks and about 2 cups of water. Cover and cook on medium low heat until the potatoes are cooked through, 8-10 minutes.
Turn off the heat. Garnish with cilantro. Serve hot with rice or roti.