Soya-Aloo Curry

Soya-Aloo Curry is a different side-dish choice in your cuisine, if you want a difference from the usual dhals and curries. A semi gravy dish made with soya and aloo with coconut milk and other spices, makes this curry a unusual combo yet a tasty combo which can well go well as a side-dish for chapathi or any vareity dish.

Soya is a rich protein supplement and potato is a rich carbohydrate supplement. So this dish is a rich protein-carbo choice for you.  Soya has so much of health benefits. So adding this curry once a while in your diet is totally worth it.

Health Benefits of Soya Chunks:

1. It is extremely high in protein.
2. It is very good for health especially for diabetics and heart patients.
3. Soya nuggets provides a good amount of vitamins, minerals, fiber and protein for growing children.
4. Soya contains high amount of fiber, it helps in losing weight as well.
5. Soya bean is one of the best non-fish sources of essential omega-3 fatty acids, that can help in reducing the risk of coronary heart disease.
6. Soy protein can provide positive results for people with high blood pressure.
7. Soy protein has various benefits for the women, especially during the post-menopausal years.

Ingredients:

1. Soya chunks - 26
2. Potato  - 1 , chopped to small pieces
3. Onion (big) - 1 , chopped
4. Tomato (big) - 1, chopped
5. Ginger-garlic paste - 1 tsp
6. Powders (each 1 tsp) - red chilly powder, coriander powder, turmeric powder.
7. Pepper powder , Cumin powder , garam masala powder - each 1/2 tsp.
8. Salt - to taste
9. Oil - 2 tsp
10. Coriander leaves (chopped) - 2 tsp
11. Coconut milk - 1/2 cup.
12. Seasoning Ingredient : Cumin seeds - 1 tsp

Method:

1. In a Kadai, add oil and when it becomes hot, add the cumin seeds and fry for few seconds, when light aroma comes, add the ginger-garlic paste and mix for few seconds.

2. Add the chopped onion and fry until it becomes translucent.

3. Add the chopped potato and mix well and sprinkle little water and cook covered for 5 to 7 minutes, stirring in between, until the potato is 75% cooked.

4. Add the soya chunks and mix well. Also now, add all the powders and salt and give a nice mix and cook covered for a minute or two.

5. Add the chopped tomato now and mix well and cook for another 3 to 4 minutes covered, until the tomato is mashed slightly.  (no need to overcook the tomato).

6. Now add the coconut milk and mix well and allow the gravy to boil for 2 to 3 minutes and adding coriander leaves at the end and switch off.

7. Soya-Aloo Curry is ready !!  

 

Tips:

1. I have used coconut powder mixed with warm water to prepare coconut milk, you can also extract coconut milk from fresh coconut or just grind 1/2 cup fresh grated coconut with water to a fine paste and add in place of coconut milk.
2. If you want, you can substitute potato with either cauliflower or capsicum if you want, for difference in taste.