Potato & Onion Soya Chunk Curry

1.Bring 3 cups of water to a boil in a saucepan. Add the soya chunks and a pinch of salt, then cook for 8-10 minutes until they soften. Drain and rinse under cold water. Squeeze out excess water and set aside.

2.Heat oil in a deep pan or kadhai over medium heat. Add cumin seeds and let them splutter.

3.Add the finely sliced onions and sauté until golden brown, about 8-10 minutes, stirring frequently to avoid burning.

4.Add ginger-garlic paste and green chilies. Cook for 2 minutes until the raw smell disappears.

5.Add the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate from the masala and the mixture thickens.

6.Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices with the tomato-onion mixture for 2 minutes to enhance flavor.

7.Add the diced potatoes and mix well to coat them with the masala.

8.Add the softened soya chunks and stir to combine all ingredients evenly.

9.Pour in 1 cup of water, bring the curry to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes or until the potatoes are tender and the curry thickens to your desired consistency.

10.Sprinkle garam masala over the curry and stir gently. Cook for another 2 minutes.

11.Turn off the heat and garnish with freshly chopped coriander leaves.

12.Serve hot with steamed rice or Indian bread such as roti or naan.