Soya chunks curry with roti
Soya chunks (Nutrela, meal maker) soaked and cooked with potatoes in an onion-tomato masala, a cheap, protein-rich weeknight curry in vegetarian homes, with hot rotis. Soya matar is made with peas instead of potatoes.
- 55 minTime
- 50 minHands-on
- 4Portions
- 24 gprotein per portion
- 540kcal per portion
Ingredients for 4 portions
- 100 gSoya chunks
- 2Potatoes, in cubes
- 2Onions, finely chopped
- 3Tomatoes, puréed
- 2Green chillies, slit
- 3 tbspRefined oil
- 1 tspCumin, seeds
- 1Bay leaf
- 1 tbspGinger-garlic paste
- 3 mlTurmeric
- 1 tspRed chilli powder
- 2 tspCoriander powder
- to tasteSalt
- ≈ 400 mlWater
- 1 tspGaram masala
- 10 gCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for the rotis (optional)
Method
- Put the atta in a wide bowl or paraat and add the water little by little, kneading into a soft, smooth dough, about 5 minutes. Cover and let it rest.
- Put the soya chunks in a bowl, cover with boiling water and a pinch of salt and leave for 10 minutes, until soft and doubled in size.
- Peel and cube the potatoes, finely chop the onions, purée the tomatoes and slit the green chillies.
- Drain the soya chunks, rinse them in cold water and squeeze out all the water with your hands. Halve any big ones.
- Heat the oil in a pressure cooker, add the cumin seeds and bay leaf, then the onions, and fry until golden, about 7 minutes. Add the ginger-garlic paste and green chillies and fry for a minute.
- Add the tomatoes, turmeric, chilli powder, coriander powder and salt and cook until the masala is thick and the oil separates, about 6 minutes.
- Add the soya chunks and potatoes and stir for 2 minutes, then pour in the water and close the cooker.
- Pressure-cook on medium for 2 whistles and let the pressure drop by itself.
- Meanwhile make the rotis: divide the dough into 12 balls and roll each into a thin roti, about 15 cm across, dusting with a little dry atta. Cook on a hot tawa until small bubbles appear, flip and cook until light brown spots show, then hold it over the flame with tongs (or press gently with a folded cloth) until it puffs up. Brush with ghee if you like and keep the rotis wrapped in a cloth or in a casserole.
- Open the cooker, stir in the garam masala and coriander leaves and serve hot with the rotis.
