SOYA  CHUNKS  ALI  BABA  500G

Old-Style Soya Chunks Curry (Soya Chunks Masala)

Ingredients

• Soya chunks – 1 cup

• Water – for boiling

• Onion – 2 medium (finely chopped)

• Tomato – 2 medium (finely chopped or crushed)

• Ginger – 1 inch (crushed)

• Garlic – 5–6 cloves (crushed)

• Green chilli – 1 (optional, finely chopped)

• Oil or ghee – 3 tbsp

• Cumin seeds – 1 tsp

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp (adjust to taste)

• Coriander powder – 2 tsp

• Garam masala – ½ tsp

• Salt – to taste

• Fresh coriander leaves – for garnish

Method

1. Prepare soya chunks (traditional way)

   • Boil water with a little salt.

   • Add soya chunks and boil for 5–7 minutes.

   • Switch off flame, cover and rest for 2 minutes.

   • Squeeze out all the water firmly (very important in old recipes to remove raw smell).

   • Keep aside.

2. Make the masala base

   • Heat oil or ghee in a kadhai.

   • Add cumin seeds and let them crackle.

   • Add chopped onions and fry till deep golden brown (this step gives old-style flavor).

   • Add ginger, garlic and green chilli. Fry till raw smell disappears.

3. Cook tomatoes and spices

   • Add tomatoes, turmeric, chilli powder, coriander powder and salt.

   • Cook till oil separates and masala becomes thick.

4. Add soya chunks

   • Add boiled soya chunks to the masala.

   • Fry well for 3–4 minutes so they absorb spices.

5. Make gravy

   • Add 1–1½ cups water (as needed).

   • Cover and cook on low flame for 10–12 minutes.

6. Finish

   • Sprinkle garam masala and mix gently.

   • Garnish with fresh coriander.

How it was traditionally served

• With plain rice, chapati, or paratha

• Often cooked a little extra so it tasted even better the next day