SPICY SOYA CHUNKS CURRY (RESTAURANT STYLE)| Dahi Aloo Soya Chunks Curry Recipe

SPICY SOYA CHUNKS CURRY (RESTAURANT STYLE)| Dahi Aloo Soya Chunks Curry Recipe


Hi everyone nomoshkar and welcome to curries
with bumbi. Soya chunks also known as textured vegetable
protein is a great vegetarian substitute for meat.. Today i will cook a spicy delicious soya chunk
curry. So let’s get started. Start by adding soya chunks in a pan filled
up with water. Add some salt and bring it up to a rolling
boil. Then cook it on medium heat for 5 to 6 minutes. After switch off your stove and let the soya
chunks sit in that hot water for another 5 minutes. Then drain the water and wash the soya chunks
with fresh water. After that squeeze out all that water from
the soya chunks. This will help them to soak up all that spice
goodness from the gravy. Then comes the potatoes. I have already cooked them in my pressure
cooker. You can even use regular potatoes. In that case there is no need to boil them. Next comes plain unflavored yogurt which I
need a good one whole cup. Add some turmeric powder, kashmiri red chili
powder for that gorgeous red color. You can even use paprika. And coriander powder. Mix everything to get rid of any lumps. Mixing the yogurt very well prevents it from
curdling once it hits that hot pan. If you are on a vegan diet you can even use
almond milk yogurt or any non dairy yogurt but remember guys that it should be plain
unflavored variety. Heat a pan over medium high heat. Once the oil turns hot add the potatoes…. Add some salt and stir them till they turn
golden brown. If you are using regular potatoes, then you
do not need to boil them before frying. You can fry them directly like this till they
get tender and golden brown in color. Take them out once they get this color. Next add the soya chunks and fry them on medium
heat. Take them out once they get little browned
up along the edges. I need to add some more oil. Here I need a cinnamon stick and green cardamoms.Once
the oil turns hot, lower the heat and add these spices. Then I need cumin seeds. Allow them to crackle and release their flavor. Next comes roughly chopped garlic. Do not chop the garlic too fine as they may
burn and will ruin your dish. Stir them on low heat for a few seconds then
when you see they are getting little golden brown in color , add the chopped onions. Add little salt salt to soften them up. You do not have to wait for the onions to
turn too brown. Once the onions become soft add grated ginger. Stir till the raw smell of ginger goes away. Time for adding the yogurt. Heat as low as possible, then add a splash
of water to bring down the temperature of the pan so that the yogurt doesn’t curdle
and then add the yogurt spice mix. Start stirring as soon as you add the yogurt. You can now increase the heat to medium but
my friends after adding the yogurt you need to stir it continuously until it comes up
to a boil. We are doing all this to prevent the yogurt
from curdling and if you follow all these steps the way I showed you your gravy will
look smooth and gorgeous at the end. Just trust me. Once the yogurt comes up to a boil it, stir
it from time to time on medium heat till most of the moisture evaporates. By cooking the yogurt in this way you will
get a rich flavor. Please keep in mind that the yogurt you are
using is not too sour to start with or else the gravy will be too sour and won’t taste
good. Now you can see the consistency is looking
thick and dry that means it has got well fried. Add some sugar to balance the flavor. Sugar also gives a nice color to the curry. I added 2 whole green chilies. You can add more or leave it out if you choose
to. Then my usual habit of rinsing that last bit
of bowl goodness. I added about 2 cups of water. You can add more water if you want more gravy. I leave that to you but guys do not make a
swimming pool as that will dilute all the flavors. You must be thinking Bumbi has forgotten the
salt, so here you go, the most essential ingredient. Once the gravy comes up to a boil I will add
the potatoes. Here I have mashed 2 or 3 potatoes to give
a thickness to the gravy. Next add the soya chunks. I added some more water to loosen up the gravy. Then I need kasuri methi. Kasuri methi is dried fenugreek leaves and
just any dried herb it gives a nice flavor to the curry. You will get it at any Indian store or you
can buy it online but it is totally optional. But let not kasuri methi keep you back from
making this delicious dish. This will still be delicious without it, I
promise you. Keep it covered on medium low heat for about
5 to 6 minutes. Let’s check what’s happening in that pan. Wow see that gorgeous gravy. Do a taste test and adjust the seasonings. I felt it needed more salt. Now I need to do another thing. In a bowl add some kashmiri red chili powder
or paprika and garam masala powder and I even need a dry red chili which is totally optional
but it gives a nice smoky aroma when it is fried. In a separate pan add some butter. I don’t know why I sound so excited when
I see butter. It’s very presence makes me so happy. As soon as the butter melts, switch off your
stove and add the spice powder. Do not let the butter turn too hot as the
spices will burn. Then immediately add this bubbling gorgeousness
into the curry. Finally some
freshness to the curry, roughly chopped coriander leaves and you know how much I love them as
they come into the scenes in almost all my videos. Serve this with hot steamed rice, roti, naan,
pita bread, the choice is all yours. Please give me a thumbs up if you liked this
recipe and if you are new here please consider subscribing. This is Bumbi and thanks for joining me. Bye Bye.

Comments

(4 Comments)

  • Ganga's Vlogs & Recipes

    Hiii my dear friend 🙂. Nice recipe 👌😋😋. Definitely i will try this recipe👍

  • Amit Chaudhuri

    Useful recipe in the present corona shutdown scenario

  • Curries With Bumbi

    Hi my friends. Hope everyone is doing well. At this time of crisis, when fresh ingredients are quite hard to find at local grocery stores I will be uploading more recipes using those that have longer shelf life. Soya chunks (TVP) stay for a long time in the pantry just like rice, beans , pasta or lentils. Try to keep some of them in your pantry if possible. Stay safe and healthy 🙏🏽

  • Daytime Vegan

    Beautiful recipe. I’m SO making this with vegan butter and yogurt!

  • Your email address will not be published. Required fields are marked *