Vegan Soya Aloo Curry (Vegan Soy Potato Curry)
Description: This Vegan Soya Aloo Curry is a delightful and protein-rich dish that pairs wonderfully with Lachha Paratha. It’s a quick and easy recipe that uses everyday spices and is perfect for busy days. The combination of soy chunks and potatoes in a flavorful gravy is bound to make your dinner satisfying and wholesome. With minimal ingredients and a simple cooking process, this curry can be prepared in no time.
Cuisine: Indian
Course: Dinner
Diet: High-Protein Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Soy Chunks | 1 cup (cook in water) |
| Potatoes | 4, peeled and chopped |
| Onion | 1, finely chopped |
| Ginger | 1 tsp, grated |
| Garlic | 1 tbsp, crushed |
| Green Chilies | 2, chopped |
| Cumin Seeds | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 tbsp |
| Kashmiri Red Chili Powder | 1 tsp |
| Red Chili Powder | 1/2 tsp |
| Garam Masala Powder | 1 tsp |
| Salt | To taste |
| Oil | As required for cooking |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 tsp, crushed |
| Fresh Coriander (Cilantro) | A handful, chopped |
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Serves: 4
Instructions
-
Prepare the Soy Chunks:
- Begin by boiling water in a saucepan. Once the water starts boiling, add the soy chunks and cook them for 5-7 minutes until they become soft. Drain the water and set aside.
-
Prepare the Tomatoes:
- In the same boiling water, add 2-3 tomatoes and let them simmer for about 3 minutes. Remove them, cool down, peel off the skin, and chop them finely.
-
Cook the Aromatics:
- Heat oil in a deep pan or kadhai. Once hot, add the cumin seeds and asafoetida. Let them splutter for about 10 seconds. Then, add the grated ginger, crushed garlic, and chopped onions. Sauté until the onions turn soft and golden brown.
-
Add Potatoes and Spices:
- To the sautéed onions, add the chopped potatoes. Stir well, and then add the following spices: turmeric powder, coriander powder, Kashmiri red chili powder, red chili powder, and salt. Mix everything well to coat the potatoes evenly with the spices.
-
Cook the Tomatoes:
- Add the chopped tomatoes and green chilies to the pan. Stir the mixture and cook for another 2-4 minutes until the tomatoes soften and blend into the gravy.
-
Combine Soy Chunks:
- Add the cooked soy chunks to the pan. Stir well and mix them with the potatoes and spices. Now, pour in a little water as per your desired curry consistency and let everything simmer for 4-5 minutes. Stir occasionally to prevent sticking.
-
Finish with Kasuri Methi:
- Once the curry is cooked and the potatoes are soft, sprinkle crushed kasuri methi and garam masala powder. Stir well, and cook for another 1-2 minutes. Garnish with fresh coriander leaves.
-
Serve:
- Your Vegan Soya Aloo Curry is now ready to be served! Serve it hot with lachha paratha, roti, or steamed rice for a complete meal.
Tips and Variations:
- Adjust the spice level: You can adjust the amount of red chili powder and green chilies to make the curry spicier or milder.
- For extra richness: You can add a splash of coconut milk or cashew cream at the end for a creamier texture.
- More vegetables: Feel free to add other vegetables like carrots or peas for more variety.
This dish is not only high in protein but also rich in flavors, making it a perfect choice for a hearty and nutritious dinner. Enjoy this simple yet delicious curry with your favorite bread or rice!
