Recipes
veg
Soya Makhani
By Somshree Mukherjee
⏳ Prep Time: 30 minute
06 Apr 2022
2022-04-06T09:37:44.000Z
2.32
Nutritional Overview
Calories
232.4 kcal
Protein
22.6 gm
Carbs
23.8 gm
Fats
5.2 gm
Ingredients
Soy chunks - 30g
Greek Yogurt - 100g
Tomato - 0.5
Onion - 0.5
Ginger - 0.5 inch piece
Garlic - 2+2 cloves
Green chili - 1
Lemon - 0.5
Fresh Coriander leaves - for garnish
Cumin seeds - 0.5 tsp
Asofoetida (Hing) - 0.25 tsp
Kasuri Methi - 1 tsp
Turmeric Powder - 0.5 tsp
Cumin Powder - 0.5 tsp
Coriander Powder - 0.5 tsp
Red chili powder - 0.5 tsp
Salt - to taste
Oil - 4g ( this is for per serving, more oil can be added when making a bigger batch accordingly) All other spices can also be adjusted to taste
Method
Step 1
In a pot of boiling water, add the soya chunks along with some salt and cloves of garlic cut in half. Boil for couple of minutes until soy chunks seem soft and plump and there is some foamy bubbling water on the top.
Step 2
Drain the water and rinse out the soy chunks well.
Step 3
Let it cool a bit till it is easy to handle and then squeeze out the water from the soy chunks and keep aside. You can discard the Garlic cloves or reuse it in the dish later.
Step 4
Finely chop onion, ginger, garlic and green chili. You can reuse the same garlic from previous step or use fresh cloves of garlic
Step 5
Make a paste of the tomato ( or use equivalent amount od tomato puree)
Step 6
In a pan, heat oil, add the cumin seeds and hing to temper the oil.
Step 7
Add the chopped Ginger and garlic and saute for a couple of seconds, then add the chopped onion and green chili.
Step 8
Add in turmeric powder, cumin powder, coriander powder and red chili powder and give it a mix.
Step 9
If the masala gets too dry, add a splash of water
Step 10
Add kasuri methi by pulverizing it in your palms
Step 11
Cook this masala for about seconds
Step 12
Add the tomato paste and mix well. Add a splash of water if needed.
Step 13
Add some salt to taste. Remember that we added some salt to the soy chunks while boiling as well.
Step 14
Let the masala cook for a couple of minutes until the smell of raw tomato and onion goes away and the masala gets a nice dark red colour. Keep adding splashes of water if it gets too dry to avoid burning the masala.
Step 15
Add the cooked and squeezed out soy chunks, mix it well and saute with the masala for a minute. Again add some splashes of water when required.
Step 16
Lower the flame/temperature and add the yogurt and mix continuously very well to avoid the yogurt from splitting.
Step 17
The gravy should be looking like a nice creamy consistency.
Step 18
Check for salt and add more if needed
Step 19
Don't add any more water after adding the yogurt, otherwise we will lose the creamy texture and the gravy will become watery and the yogurt might split as well
Step 20
Remove pan from flame and squeeze juice of / lemon into the curry and mix well.
Step 21
Garnish with some more crushed Kasuri methi and freshly chopped coriander
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