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Aloo Soyabean Curry/Soya Chunks Potato Curry
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Aloo Soyabean Curry/Soya Chunks Potato Curry

Aloo Soyabean Curry is prepared by cooking Soya Chunks and Potatoes along with different spices. Water is added to prepare the curry recipe.
Course Main Course
Cuisine Indian
Keyword Aloo Soyabean Curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories
Author Recipe by Chits

Ingredients

  • 1 cups Mini Soya Chunks
  • 4 medium Potato
  • 1/2 teaspoon Cumin Seeds
  • 2 piece Chopped Green Chilli
  • 1/4 teaspoon Asafoetida
  • 2 teaspoon Ginger Garlic Paste
  • 1 medium Chopped Onion
  • 1 medium Chopped Tomato
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Kasuri Methi
  • 2 tablespoon Oil
  • 2 tablespoon Chopped Coriander Leaves
  • Salt as required
  • Water for soaking Soya Chunks

Instructions

  • Boil water in a sauce pan over medium heat. Add the Mini Soya Chunks into the boiling water.
  • Switch off the stove and soak the Soya Chunks in the boiled water till it becomes soft.
  • Wash the soya chunks with cold water a couple of times and then squeeze out the water from the soyabean. Keep it in a separate bowl.
  • Heat Oil in cooker over medium heat. Add Cumin Seeds and allow it to splutter.
  • When the spluttering stops, add Chopped Green Chilli, Ginger Garlic Paste and Asafoetida. Saute till the raw smell of the Ginger Garlic goes off.
  • Next add Chopped Onion. Saute till the Onions changes its colour to light golden in colour.
  • Now add Chopped Tomatoes and Salt. Mix and cook till the tomatoes become soft.
  • Add Chopped Potatoes and Soya Chunks. Mix all the ingredients and fry till the potatoes turns little brownish in colour.
  • Then add spices such as Turmeric Powder, Red Chilli Powder, Kashmiri Red Chilli Powder, Coriander Powder and Garam Masala. Mix all the spices properly.
  • Add small amount of water and fry all the ingredients till the spices are cooked well.
  • When the spices are cooked, add Kasuri Methi and mix it. Cook for a minute.
  • At last add proper amount of water and mix such that the water properly dissolves the spices.
  • Close the cooker with the lid and cook over medium flame till 2 whistles.
  • After 2 whistles switch off the stove and allow the pressure of the cooker to come down by itself.
    Aloo Soyabean Curry/Soya Chunks Potato Curry
  • When the pressure completely releases off, open the lid of the cooker and add Chopped Coriander Leaves. Stir it.
    Aloo Soyabean Curry/Soya Chunks Potato Curry
  • Aloo Soyabean Curry is ready to be served. Serve it by garnishing with Coriander Leaves with Roti, Naan, Paranthas or with any Rice Recipes.
    Aloo Soyabean Curry/Soya Chunks Potato Curry

Notes

  1. The Soya Chunks should not be over boiled or else it will break into small granules.
  2. The Soya Chunks and Potatoes should be fried in oil for a little longer. Frying for longer time brings a good flavour to it.
  3. If you want to make the curry little thick and sour, add small amount of Curd along with the spices.
  4. After cooking the Soyabean Curry, you will see that the gravy is slightly thinner. With the help of spatula, slightly mash the potatoes to make the gravy thicker.