Meal Maker Curry | Soya Chunk Gravy
Meal maker - a great alternative to meat, in this curry goes wonderfully with rotis and parottas. This curry is super easy to make, it gets done within 30 minutes.
Servings 4 people
Equipment
- Blender
- Saucepan
- Heavy Bottomed Pan
- Ladle
- Colander
Ingredients
- 150 g dried meal maker
For the masala paste:
- 2 cloves
- 1 inch cinnamon stick
- 1 pod cardamom
- 1 tsp fennel seeds
- 3/4 tsp cumin seeds
- 1 tbsp poppy seeds , white
- 1 tbsp bengal gram - roasted
- 50 g shredded coconut , fresh or frozen
- 1 tsp chilli powder
- 1 tsp coriander powder , heaped
for the curry:
- 4 tbsp peanut oil , unfiltered
- 1 bay leaf
- 1/2 tsp fennel seeds
- 250 g red onions , peeled, washed and sliced
- 1 tbsp ginger garlic paste
- 150 g tomatoes , washed and chopped
- 1 tsp salt , more if needed
- 500 ml water
- 2 sprigs curry leaves
Instructions
Meal maker prep:
- Bring some water, enough to cover the meal maker, in a saucepan to a boil.
- Add the meal maker to the water. Remove from heat and cover with a lid. Set it aside for 5 minutes.
- Drain the water through a colander. Using your hands, squeeze every bit of water from the soya chunks. Set it aside.
Masala paste:
- Add all the ingredients listed under "for the masala paste" to a blender. Pulse till its all broken down.
- Add water little by little to make a smooth paste. Set it aside.
The curry:
- Add oil to a heavy-bottomed saucepan.
- Once the oil is hot enough, add the bay leaf and fennel seeds. Sauté for a minute.
- Add the sliced onions to the pan and sauté till it begins to brown.
- Next, add the ginger-garlic paste and sauté for a few seconds. *
- Now, add the chopped tomatoes and salt. Sauté till mushy.
- Add the masala paste and swirl it around for a minute.
- Finally, add the meal maker and add the remaining water.
- Sprinkle chopped curry leaves, cover with a lid and let it simmer for 15 minutes.
- Serve it hot with rotis or parottas or dosas!
Notes
- You can really use the same recipe and make mixed vegetable curry or meal maker and potato curry; it tastes delicious. Adjust salt if using potatoes, potatoes need a bit more salt.
- This recipe shows the exact amount of water you need for this meal maker curry in the right consistency and thickness, so there is no need to add more water than what is mentioned.
- Ensure that you squeeze the bejesus out of those blanched meal maker/ soya chunks so that it absorbs the masala in.
- If you find the ginger garlic paste sticking to the bottom of the pan, sprinkle few drops of water and gently scrape that area.