Spicy Cauliflower and Soya Chunks Curry with Coconut and Garam Masala

Cauliflower and Soya Chunks Sabzi Recipe

This vibrant and flavorful Cauliflower and Soya Chunks Sabzi is a delightful North Indian dish, perfect for a cozy weeknight dinner or a wholesome side dish. Packed with nutrients from cauliflower and soy chunks, this recipe combines earthy spices, a hint of coconut, and a tangy touch of lemon for a fulfilling meal. The addition of soya chunks makes it protein-rich, while the cauliflower provides a light and tasty texture, making this dish suitable for vegetarians and anyone seeking a healthy, satisfying meal.

Ingredients

Nutritional Information (per serving)

Preparation Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 45 minutes

Servings: 4

Cuisine: North Indian

Course: Side Dish

Diet: Vegetarian

Instructions

1. Blanch the Cauliflower:
   Begin by adding water to a large saucepan. Season it with salt and 1/4 teaspoon of turmeric powder. Bring the water to a boil, then add the cauliflower florets. Let them simmer for 5 to 6 minutes until slightly tender. Once done, drain the water and set the cauliflower aside. This step not only helps remove any unwanted impurities but also lightly steams the cauliflower.

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2. Prepare the Soya Chunks:
   In another pan, add water and bring it to a boil. Add the soya chunks (nuggets) and let them soak for about 10 minutes. After soaking, squeeze out the water from the soy chunks and rinse them under cold running water to remove any residual odor. Squeeze the water out once more and set the soya chunks aside.

3. Grind the Coconut Paste:
   In a mixer, add grated coconut and green chillies. Grind them into a smooth paste, adding 1/4 cup of warm water as needed to help it blend. Set the coconut-chilli paste aside for later.

4. Cooking the Sabzi:
   Heat the sunflower oil in a heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle and release their aroma. Once they crackle, add the chopped onions and sauté until they turn translucent.

5. Add Spices and Coconut Paste:
   Toss in the curry leaves, red chilli powder, turmeric powder, garam masala powder, and salt. Stir for a few seconds to toast the spices. Then, add the ground coconut-chilli paste to the pan. Stir well for a couple of minutes, allowing the flavors to blend.

6. Combine the Cauliflower and Soya Chunks:
   Now, add the pre-steamed cauliflower florets and the soya chunks into the pan. Gently stir the mixture, making sure the spices coat the cauliflower and soya chunks evenly.

7. Simmer and Cook:
   Cover the pan and let it cook on low heat for 10 minutes. Stir occasionally to ensure the sabzi does not stick to the bottom of the pan. The cauliflower and soya chunks should cook through, absorbing all the delicious flavors.

8. Final Touches:
   Once the sabzi is done, turn off the heat. Garnish with finely chopped coriander leaves for a fresh, herby touch. For an added tang, drizzle the optional lemon juice over the top.

9. Serving Suggestions:
   Serve this Cauliflower and Soya Chunks Sabzi as a side dish with Steamed Rice and Palak Dal for a wholesome meal. Alternatively, you can reduce the heat by adding fewer green chillies and use the sabzi as a filling for a Frankie Roll or wrap it in Roti for a quick and tasty lunchbox option for kids.

This dish offers a har