This is the vegetarian version of minced keema. Me and my hubby both love this soya chunks or granules curry with roti or plain rice, tastes great! Protein rich, delicious curry we made in Indian style. You can cook it exactly like minced meat, but soya is rather tasteless on its own. So need to spice it up a little, enjoy fully...
1 Cup Soya Granules (I used Nutrela Brand)
2 medium onion (finely chopped)
1 tsp Garlic paste
2 tsps Ginger Paste
2 Green Chillies (chopped)
2 Medium Potatoes, Peeled and cut into 4 pieces (parboiled)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Freshly Pounded Garam Masala
1/2 tsp Dry Mango powder
1 Bay Leaf
1/3 tsp Cumin seeds
3-4 Black Peppercorns
1 tbsp Finely Chopped Coriander Leaves
1 Large Tomato (pureed)
1/2 tsp Sugar (for flavor)
1 tsp Clarified Butter + 4 tbsps Oil
Salt to taste
Boil soya granules in water for 3-4 minutes on medium heat.
Drain and wash with cold water. Squeeze the soya granules well to avoid it getting soggy, set aside.
Heat oil in a wok. Add cumin seeds, bay leaf and pepper corns in it. Saute for 30 seconds. Add onion in it. Fry till onion gets translucent. Add ginger-garlic paste, green chillies in it. Fry till onion turns light brown. Add all dry spice powder in it. Stir for about a minute. Pour tomato puree, sugar and salt in it. Saute for another 3 minutes till tomato well mix up with other spices. At this time, add potato pieces and soya granules in it. Keep mixing nicely. Add few drops of water, if the mixture dries up. At this time, add 1/2 cup water in it. Cook for another 2-3 minutes. Add clarified butter and switch off the heat now.
Serve hot garnished with coriander leaves.