🌾 Ingredients
Soaking Liquid
- Water, Veggie or Non-Veg Broth.
Curry Powder
- 2 tsp. Tumeric
- 1 tsp. (Kashmiri) Chili
- 1 tsp. Coriander
- 1 tsp. Jeera (Cumin)
- 1 tsp. Black Pepper
- 2 tsp. Garam Masala
Curry Base
- 2 Tbs. Ginger-Garlic-Chili Paste
- 0.5 Cup of Onion or Shallot
- Two chopped Tomatoes
- 1 Cup of Water or Broth for gravy.
Tadka
- 2 Tbs. neutral oil or Ghee
- Garlic
- Jeera Seeds
Garnish
- Coriander
- Lemon
🔪 Kitchenware
- Blender or Stick Blender
Prep Time:
60
Cook Time:
15
🍽️ Instructions
Prepare Soy Chunks
- Rinse soy chunks under water to clean off packaging debris.
- If soaking to prepare in advanced:
- Cover chunks with more than enough water or broth to absorb overnight or at least 4 hours before cooking.
- If boiling to cook for service:
- Boil in 3 cups of water or broth for 5 minutes. Drain and set aside.
- Squeeze your chunks to remove excess liquid. Repeat instruction in your head.
Toast Spices
- Melt ghee and add spices to a medium heat. Lower the heat if necessary to avoid burning and accruing bitter taste.
- Keep stirring spice and ghee until fragrant, at least 1 minute.
Develop Base
- Add onions to toasted spices and cook until golden brown.
- Add Ginger-Garlic-Chili paste, lower heat, and cook until raw smell and water is evaporated.
- Add tomatoes and cook until soft.
- Blend base if desired.
Chunk it
- Add Soy chunks to curry base. Cook for a couple minutes to develop carmalization and evaporate any liquid from base.
- Add 1 cup of water, mix, and cook soy chunks for at least 10 minutes or until gravy develops and thickens.
(Optional) Tadka and Garnish
- Once cooked to desired sauce consistency, heat up neutral oil or ghee.
- Add garlic and jira seeds to the pan and cook until fragrant, golden brown, and splash over soy chunks.
- Garnish with herbs of choice and a squeeze of lemon. Serve with rice or carb of choice.
📦 Storage Instructions
Storage Container
- Store in a container for up to a week.
🤌 FAQs
Can I skip the gravy?
Yes! A dried down version of a spiced curry base with a cooked protein is one way of preparing this meal quickly. The gravy allows the chunks to cook and tenderize properly while soaking up flavor in rice. I would advise adding the hot oil mixture for further flavor.
Can I skip the tadka?
Yes! This is a popular finishing process for many Asian dishes. Take some oil, make it hot, try not to burn some things in it, and then listen to the sound of hot oil splashing on something. It is a very soothing to hear and makes the meal tasty to eat. It may not be good for the heart 🤷🏽.
