Soya mushroom curry

One of the easy and quick ways to add more protein to our meals is by adding soya chunks. So, here we have soya-mushroom curry, which is tasty and healthy. 😋 This makes for a great side dish for chapati, so try this for your lunch or dinner. 

If you're looking for more side-dishes to try with chapati, then check out soya kheema and tofu capsicum curry. 

Serves- 3-4 

Ingredients:

To roast & grind:

- 2 tbsp peanuts  

- 1 tbsp sesame seeds  

- 1 tbsp coconut  

- 1 tsp fennel  

- 1 tsp cumin seeds  

- 2 broken red chilies  

- ½ tsp pepper balls  

For gravy:

- 200g mushrooms, sliced  

- ¾ cup soya chunks. raw (soak it in water for 1 hour)  

- 2 tsp oil  

- 1 tsp cumin seeds  

- ½ tsp fenugreek  

- 6-8 curry leaves  

- 3 slit green chilies  

- 1 large onion, chopped  

- ½ cup chopped tomatoes  

- Salt to taste  

- ½ tsp turmeric  

- ½ tsp ginger garlic paste  

- ½ tsp red chili powder  

- ½ tbsp coriander powder  

Method:

1. Dry roast all ingredients under "to roast & grind" (except coconut) until peanuts are roasted. Add coconut and blend with little water into a smooth paste.  

2. Heat oil in a pan, add fenugreek, cumin seeds, and let it crackle. Then, add onions, curry leaves, green chilies, and ginger-garlic paste. Sauté until onions are translucent. Add tomatoes and squeezed soya chunks, and cook well.  

3. Add the ground paste, red chili powder, coriander powder, turmeric, salt, and mushrooms. Stir for 2-3 minutes until the raw smell disappears. Add water to adjust the consistency and cook on medium-low heat for 8-9 minutes.  

4. Serve hot with chapati or rice. 😋

Give it a try and do let us know how it turns out. Share this recipe with your friends and family who love trying new recipes. 😄

Thanks for stopping by.

Chandhini & Subhashini