So, to think of innovative ideas using the same ingredient becomes a must.
I have a recipe that is a lot like the Paneer Butter Masala or Kadhai Paneer. Delicious and creamy, this dish with soya is nothing like you have very tried.
A little cumbersome because of the steps involved, but once you try its easy and you will always make it this way.
There are quite a few ways in which you can enjoy this recipe. For example, you can opt out the capsicum. You can reduce the gravy for a more stir fried style wit masala. Or add more water for a thin gravy. Either way, the dish does turns out well.
I made today's dish using 50-50 quantity of both soya granules and chunks. You can go for just granules or just chunks. Either way, it wont affect the taste of the final dish. The only advantage with soya granules is that the gravy is much thicker because granules suck up the gravy juices and spread out evenly in the dish.
Ingredients:
- 1 cup soya (half granules and half chunks)
- 1/2 cup fresh cream
- 2 medium size onion roughly chopped
- 1 large tomato roughly chopped
- 1 large onion diced
- 1 capsicum diced
- 1 inch ginger
- 4-5 garlic cloves
- 3-4 green chillies
- 3 elaichi
- 1 tbsp. ginger-garlic paste
- 1 tbsp. kasuri methi
- 4 tsp. red chilly powder
- 2 tsp. dhania powder
- 2 tsp. zeera whole
- 1 tsp. haldi
- 1 tsp. sugar
- 1 tsp. sauf
- salt to taste
- vegetable oil for cooking
Method:
Soak soya for 1 hour in plenty of room temperature water.
Once they bloom and double in size, squeeze out all the water and place them in a bowl.
Add ginger-garlic paste, 2 tsp. red chilly powder and salt.
Marinate soya and keep aside for later usage.
In a pan, heat some oil.
On high heat, fry the diced capsicum and onion.
Ensure that the vegetables are not soft and mushy.
After 1 minute of frying, take them out.
In the same pan, fry the marinated soya on high heat.
Stir continuous and after soya develops some brown color take it out and keep aside.
Now in the same pan, add some more oil.
Temper zeera and sauf.
Add the roughly chopped onions, tomatoes, whole ginger and garlic cloves.
Stir for a minute.
Add salt, haldi, red chilly powder, dhania powder, elaichi and sugar.
Stir well till oil begins to separate.
Switch off the heat and let the mixture cool.
In a blender jar, make a smooth puree of the onion-tomato mixture.
Heat a pan, pour the puree and let it come to a simmer.
Add 1 cup water.
Let the gravy come to a rolling boil.
Add the previously fried soya and kasuri methi.
Cover and cook on low heat for 10-15 minutes or till a thin layer of oil forms on top.
Now add cream and previously fried diced onions and capsicum.
Stir for no more than 1-2 minutes on low heat.
Serve warm with rice or paratha or naan!
Stir well till oil begins to separate.
In a blender jar, make a smooth puree of the onion-tomato mixture.
Add the previously fried soya and kasuri methi.
Serve warm with rice or paratha or naan!
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