Soya Roast
Prep Time
20 mins
Cook Time
20 mins
Healthy and Delicious Soya Roast in a spicy masala flavour. A perfect side dish for roti and a veggie alternative for the meat lovers!!!
Course:
Side Dish
Cuisine:
Indian
Keyword:
soya, soya roast, vegetarian
Servings: 4
Ingredients
- 2 cups soya chunks
- 2 onions (sliced)
- 2 green chilies (slit)
- 1 to mato
- 1 tbsp ginger garlic paste
- 1 tbsp chili powder
- ¼ teaspoon turmeric powder
- 1 tbsp coriander powder
- 2½ tbsp chicken masala
- 3 sprigs curry leaves
- 4 tbsp sliced coconut pieces
- 1 tsp mustard seeds
- salt (as required)
- oil (as required)
Instructions
-
Soak soya chunks in hot water for about 20 minutes, this helps to soften it. Then squeeze out the water and drain in a paper towel, and keep aside.
-
Roast soya chunks by heating oil in a pan on a medium flame and cooking with chicken masala powder (2 tbsp) and salt. Place the lid on and cook for few seconds.
-
Roast well till it turns brown and then transfer to a paper towel to drain the excess oil.
-
In the same pan, add a little more oil, splutter mustard seeds and add curry leaves.
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Saute onions until they become soft. Add ginger garlic paste and saute till its raw smell subsides, followed by adding chopped tomato, and saute till it turns mushy and cooked.
-
Add spice powders; turmeric powder, chili powder, coriander powder, chicken masala and saute on low flame for one minute.
-
Add soya chunks, coconut slices and mix well with the masala, close the lid and cook on a low flame for 4-5 minutes. Stir periodically to mix the chunks well with the masala.
-
Serve warm with rice or chapathi.
Notes
Chicken masala is the pure blend of coriander, turmeric, chili, black pepper, salt, Kashmiri chili, fenugreek, dry ginger, garlic, cumin, cloves, cinnamon, cardamom, nutmace, and curry leaves. I used a readymade brand purchased from the store for this recipe, Eastern Chicken masala.