Soya Malai Gravy Recipe


Soya. One of those healthy foods that not most of us eat. Some of us have just heard about it and some think it is a non-veg thing! It is however very easy to use (think of  it as an alternative to paneer!) as you will see 🙂

Recipe (Veg):  Soya Malai Gravy

Preparation time: 15 minutes
Cooking time: 15 minutes

Soya Malai Gravy

Soya Malai Gravy

Ingredients:

Soya chunks – 2 medium cups
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Garlic pods (Lasoon) – 5-6 pieces
Green chillies (Hirwi Mirchi) – 2
Onion – 1 medium size
Turmeric powder (Haldi) – 1 small pinch
Fish masala powder – 1 teaspoon
Tomato ketchup – 1 teaspoon (The salty ketchup adds a unique flavor, I use this instead of the actual tomato)
Cashewnuts – 2 tablespoons (ground to a fine powder)
Milk – 1 cup

Method:

  1. Boil the soya chunks in water (add pinch of salt) for 10 minutes. Drain water and keep the chunks aside.
  2. In a dry mixer, grind the green chillies, onion & garlic together.
  3. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, cumin seeds & the chillies-onion-garlic mixture. Fry well taking care that it does not burn.
  4. Add Turmeric & Fish masala powder along with Salt into the kadhai & mix.
  5. Add the tomato ketchup. Mix well.
  6. Add the soya chunks along with milk and mix, after a minute, add the cashewnut powder. Keep the kadhai covered for couple of minutes.
  7. Once the gravy starts to thicken, it’s ready to eat.

Serve with Indian Bread (Roti/Naan).

Note: Cashewnuts are optional, avoid if you have allergy to nuts. You can use fresh cream or unsalted butter instead.

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