Soya matar aloo curry

Soya is popularly known as vegetarian’s non-veg delight. I like to cook soya when it’s my “vegetarian day”, thereby trying to make meal times not only tasty but healthy too. Well, I am not trying to imply that I eat non-vegetarian food all the time, but the days which are strict “vegetarian day” makes me think….n the thinking process is tough with deletion of non-vegetarian options. During those “tough thinking times”, soya comes very handy, just boil them and then you are ready to go. As it was winter time then, I had some fresh green peas too, so I created a love triangle in the curry involving Soya- peas- aloo. The result was this spicy and tasty curry. I feel this curry comes to rescue when you want to cook something very fast yet yummy and without much hassle.

Soya matar aloo curry

Serves: 4-5 persons

Ingredients: 

Soya chunks mini- 2 cups (cooked with salted water as per instructions)

Green peas- 1 cup (boiled till tender in salted water)

Potato (medium) - 2 (boiled, peeled and chopped into cubes)

Onions (medium) - 3 (finely sliced)

Tomato (medium) - 3 (finely chopped)

Ginger- garlic paste- 1 tbsp

Coriander powder- 1 1/2 tbsp

Curry powder- ½ tbsp

Turmeric powder- 1 tsp

Chilly powder- 1 tbsp

Cumin seeds- 2 tsp

Green chillies- 4 (small)

Oil- 3 tbsp

Salt to taste

Procedure:

 Pre-cook the soya chunks, potatoes and green peas respectively and keep them aside. Take 1 tbsp oil in a Kadhai, fry the soya chunks for about 4-5 minutes, till they turn light brown. Remove and keep aside. After that take 2 tbsp oil in a kadhai, then put in cumin seeds and let it splutter. Add the onions and sauté it for few minutes, then add the green chilies and continue cooking till onions turn translucent. After that add ginger garlic paste, cook till the raw smell disappears, then add tomatoes along with the curry powder, coriander powder, turmeric powder and chili powder. Drizzle some water in the kadhai and cook the masala well for around 15-20 minutes. Boil about 1 cup of water in a pan and add it to the masala and bring the gravy to boil and then add the soya chunks, peas and potatoes with salt to taste.  Then simmer the gravy for 5 more minutes. You may add more water to get your preferred gravy consistency. Check for the spice and salt in the curry and its ready to serve.

Soya matar aloo curry is best served with rotis or zeera rice.