The one common thing between Lays potato chips (American Cream and Onion in particular!) and meal maker curry is that ‘no one can eat just one’! Both taste completely different, but just slurppilicious in their own way! Its one of those dishes which I keep going back to the vok to have just one more chunk, each time telling myself that its going to be the last chunk. By the time I serve it, its no surprise that only half of what I prepared is left!
Soya chunks are not only great alternatives for meat, its easy and quick to cook, it contains protein almost equal to meat and zero fat! Doesn’t that sound like an amazing deal?
- 150 gms meal maker
- 3 tbsp oil
- 3 onions chopped
- 2 tomatoes chopped
- 1 green chilly
- 1/2 tsp saunf
- 1/2 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 2 stks curry leaves
- 1/2 tbsp mutton masala (I used Venu’s Mutton Masala!)
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chilly powder
- Salt to taste
- Soak the soya chunks in water and boil them for ten to fifteen minutes until they double in size. Turn off stove and allow it to cool down.
- Once cool, squeeze the chunks of all its water and keep aside.
- In a frying pan, pour the oil and when its medium hot, add the saunf and cumin seeds.
- When the seeds sputter, add the onions and green chilly. Saute until light golden brown and add the ginger garlic paste.
- As usual, once the ginger garlic paste looses its raw smell, add the tomatoes and curry leaves. Lower the flame, cover the pan with a lid and allow the tomatoes to get cooked for about ten minutes sauteing now and then.
- To the cooked tomatoes, add mutton masala, garam masala, turmeric powder, red chilly powder and salt. Saute for two minutes and add the soya chunks.
- Mix the soya chunks with the tomatoes and leave it for ten minutes to absorb all the masalas. In the mean time all of its water will evaporate. Saute it occasionally to prevent it from getting burnt.
- Eat a soya chunk and see if it has taken in all the masala. If it has, turn off the stove. If not, allow it to cook for a few more minutes.
It makes a great evening snack by itself, but also tastes great as a side dish for chapathi!