Potato Soya Curry is a curry packed with full of nutrients mainly the protein factor. The soya chunks and potato first gets shallow fried and then gets cooked in a simple onion base, spiced with the red chilly powder and coriander powder. The important ingredient being, tomatoes are added just before the curry gets its final shape so that the tomatoes brings that extra flavour without it getting completely cooked in the gravy. The potato and soya curry is a perfect accompaniment to rice, as well as pulkas, rotis and parathas.
This gravy is purely of onion base and will satisfy who dont like the garlic-ginger gravies. As the soya chunks have a lot of protein content, again this curry gives a perfect nutrition for the pure vegetarians too.
Ingredients:
1. Potatoes - 2 medium size
2. Soya chunks - 1/2 cup
3. Onions - 2 medium size
4. Tomatoes - 2 medium size
5. Chilly powder - 1 1/2 tsp.
6. Coriander powder - 2 tsp.
7. Turmeric - 1/2 tsp.
8. Cumin seeds - 1 tsp.
9. Coriander leaves - handful
10. Oil - 2 tbsp.
11. Salt to taste
Cooking Method:
1. Add soya chunks in hot water and let it be there until it gets tender. Once done slowly pick up these in a spoon and keep aside. Once chill squeeze the excess water from the soya chunks.
2. Cut the potatoes lengthwise and place them in water.
3. Chop the onions and make a thin paste of the onions without adding water, and cut the tomatoes in big chunks and keep these two aside.
4. Heat up 2 tsp. of oil in a pan and fry the soya chunks until it turns out the color to light brown and take it out onto a plate. In the same pan add oil if required, once hot, add cumin seeds and onion paste and fry these well keeping absolutely at a low flame. If the onions does not cooked well then the gravy does not come good so low flame is necessary.
5. Once the onions are cooked add soya chunks and potatoes and fry them for about 5 minutes and adding salt.
6. Then add the dry powders like turmeric, chilly powder and coriander powder and immediately add 2 tbsp of water giving it a thorough mix. Then add desired quantity of water depending upon the consistency you like and then allow it to boil.
7. When almost the curry takes its final shape add tomatoes and simmer the flame. The tomatoes should get cooked slowly in the gravy without it getting mashed up. Switch off the flame and finally garnish it with fresh coriander leaves. The appetizing aroma as the soya chunks and potato simmer in the flavourful alliance of simple spices along with coriander leaves is simply irresistible, making it a perfect accompaniment with any of the Indian breads and simple steamed rice or any other flavoured rice too.
Note:
1. If you desire the tangy taste in this curry can also add tamarind pulp of 1 to 2 tsp. and then give it a through boil of the gravy. This again adds a tangy taste and the gravy takes a different route.
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