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Soyabean Potato Curry

 INGREDIENTS:

  1. Potato 2 medium, peeled and cubed
  2. Soya Chunks 1 cup
  3. Paneer 150 grams, cubed
  4. Salt to taste
  5. Oil 3 tbsp
  6. Ginger-Garlic Paste 1 tsp
  7. Cumin Seeds 1 tsp
  8. Coriander Powder 1 tsp
  9. Red Chili Powder 1 tsp
  10. Turmeric Powder 1/2tsp
  11. Garam Masala Powder 1tsp
  12. Onion 1 large, finely chopped
  13. Tomatoes 2 large, chopped
  14. Coriander Leaves 2 tsp for garnishing

METHOD:

Serving size: 3-4

Boil soybean chunks in salted water for 8-10 minutes. Drain and squeeze out excess water. 

Lightly pan-fry the paneer cubes until golden. Remove and set aside.

Heat oil in the same pan and add cumin seeds. Once they splutter, add onions and sauté them for 2 to 3 minutes until they turn golden brown. Add the ginger-garlic paste and stir-fry for an additional 2 minutes.

Next, add chopped tomatoes and sauté till they are soft and mushy. Add red chili powder, coriander powder, and turmeric powder. Mix well and cook until the oil separates from the mixture.
. 
Add potatoes and soya chunks. Saute for 2 minutes. Season with salt. Add water and simmer for 15-20 minutes until the potatoes are tender.

Add the paneer cubes and sprinkle garam masala powder. Mix and cook for 5 minutes.

Garnish with coriander leaves and grated paneer. 

Serve soybean potato curry with either steamed rice, fried rice, or paratha, accompanied by spicy raw mango-yogurt raita or onion-tomato salad, and fryums.






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