Soya Chunks Curry / MealMaker Curry

Cooking Time : 30 mins
Serves           : 2

Soya.. As you all know, It is a high source of protein and is highly beneficial for health and is important to have it in our diet. It is a healthy meat replacement ingredient. I have made this curry with the easily available ingredients in your pantry. Adding Peas with Soya chunks serves a good combination. This goes well with Chapathi/Roti.

INGREDIENTS:

Soya Chunks	15 no
Salt	To Taste
Peas	Handful
Onion	2
Tomato	2
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Green Chilies	2
Curd	2 tsp
Coriander Leaves	As Required
Gingelly Oil	As Required

To Grind:

Ginger	1"
Garlic	4 cloves
PepperCorns	1 tsp
Cumin Powder	1 tsp
Coriander Powder	1 tsp
Garam masala	1/4 tsp

STEPS:

1. Soak the soyachunks in water. Add salt and boil in medium flame. Once the water starts to boil, remove from the flame. Take the soyachunks from water after 10 mins so that the water will be cooled by that time. Drain the water and squeeze all water from soyachunks and cut it into 4 pieces. Repeat the same for all the remaining Soyachunks. 
2. In a Pan, heat Gingelly Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.
3. In a pressure cooker, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt and stir well. If required add some water. 
4. Wait til the Oil gets seperated. At this stage, add soya chunks, curd and stir well.
5. Pressure cook for 2 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
6. Garnish with coriander leaves and serve hot.
Tips:
• Add freshly ground ginger-garlic paste to get good taste.
• While preparing Soya Recipes, use more oil since soya  requires more oil.
• You can also take Tomato Puree.
• Wait till the ground paste seperates from the oil properly so that the raw smell won't be there after cooking.