Meal Maker Gravy, also referred to as Soya Chunks Curry, is a mouthwatering side dish that elevates your pulao experience to new heights of taste and nutrition. These versatile, protein-packed soya chunks take center stage in this flavorful curry, making it a wholesome choice for both vegetarians and meat lovers alike.
In this culinary masterpiece, the soya chunks are first soaked and then simmered in a rich, aromatic gravy teeming with a harmonious blend of spices and flavors. The result is a tender, succulent, and utterly satisfying dish that complements pulao like a match made in gastronomic heaven.
As you take your first bite, you’ll savor the robustness of the spices, the creaminess of the gravy, and the delightful texture of the soya chunks. The dish effortlessly balances the heartiness of the chunks with the warmth of the spices, creating a symphony of tastes and textures.
Whether you’re indulging in a leisurely meal at home or serving guests a special treat, Meal Maker Gravy/Soya Chunks Curry is the perfect companion to any pulao. It offers a wholesome, protein-rich alternative that’s as delicious as it is nutritious, providing a complete and memorable dining experience that leaves your taste buds delighted and your appetite fully satisfied.
Meal Maker Gravy/ Soya Chunks Curry/Side Dish For Pulao
Ingredients
Instructions
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Start by heat oil in a pan over medium heat.
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Add bay leaf and cumin seeds and let them splutter.
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Start by preparing the soya chunks. Boil water in a pot and add the soya chunks. Let them cook for about 8-10 minutes. Drain and rinse them under cold water to remove any bitterness. Squeeze out excess water from the soya chunks and set them aside.
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Add the chopped onions and sauté until they turn transparent.
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Stir in the ginger-garlic paste. Sauté for a minute until the raw smell disappears.
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Add crushed Kasuri methi.
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Add the red chili powder, turmeric powder, coriander powder, and cumin powder.
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Mix well and cook for a couple of minutes.
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Add the tomato puree and cook until the oil starts to separate from the mixture.
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Add the boiled soya chunks to the gravy. Mix them well with the gravy, ensuring they are coated with the flavourful sauce.
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Add salt to taste and stir.
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Pour in about 1 to 1.5 cups of water, depending on the desired consistency of the gravy.
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Cover the pan and let the gravy simmer for about 10-15 minutes, allowing the flavors to meld and the soya chunks to absorb the flavors.
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Add milk extracted from cashew nuts.
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Add garam masala powder and mix well. Cover and cook over medium flame for another 5 minutes.
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After 5 minutes gravy cooked well and the oil layer formed over the gravy.
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Once the gravy is cooked to your desired consistency, garnish with freshly chopped coriander leaves.
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Soya Chunk Gravy is now ready to be served! It goes well with rice, roti (Indian flatbread), naan, or any other bread of your choice. Enjoy your meal.
Note
- Opt for high-quality, thick soya chunks to prevent them from dissolving during the soaking process.
- You can use coconut milk instead of cashew nuts milk
