This curry made of soy chunks and puréed tomatoes is not only extremely tasty, it is also a dish increasingly relevant in the current pandemic. One of the food groups that has become more important among the global population is protein. It is what you should have more of if you want to lose weight, of course. It will also help you regain your energy and strength if you have been unfortunate to contract Covid-19. And soy is a huge source of protein. Most important, it is delicious.
Soy chunks 1 cup
Tomatoes 3 large, puréed
Onion 1 large, sliced
Ginger 1” piece
Garlic 4 cloves
Yoghurt 1 cup, whipped lightly with a fork
Cream 2 tbsps
Coriander powder 1/2 tsp
Red chilli powder 2 tsps
Cumin powder 1/2 tsp
Turmeric powder 1/2 tsp
Biryani masala 1/2 tsp
Vegetable oil 1 tbsp
Salt to taste
Soak the soy chunks in boiling water for 5 minutes and drain.
Heat the oil in a heavy-bottomed wok and fry the onions till they become translucent.
Crush the ginger and garlic in a pestle and add to the wok.
Fry till the raw smell of garlic disappears. It will take about 2 minutes.
Add the puréed tomatoes to the wok. Fry till oil leaves the sides of the wok.
Add the spice powders and salt. Add the yoghurt.
Add the soy chunks.
Add 1 cup of water and cook till the gravy thickens. Cover and cook for 30 minutes on medium heat.
This dish with garlicky cream sauce with peperoncino flakes and aged cheddar cheese is delicious and healthy. You can use any pasta though I have used macaroni. The broccoli and capsicum give it a lovely fresh green colour.
Macaroni pasta 2 cups, cooked al dente
Broccoli florets 1 cup
Capsicum 1 medium, sliced
Mushrooms 200 g, sliced
Garlic 10 cloves, minced
All-purpose flour 1 tbsp
Milk 1 cup
Fresh cream 1 cup
Salt to taste
Pepper powder 1 tsp
Peperoncino flakes 1 tbsp
Cheddar cheese 1 cup, grated
Olive oil 2 tbsps
Butter 30 g
Heat the olive oil and butter in a heavy bottomed frying pan.
Add the garlic and sauté for a few seconds. Take care not to burn the garlic.
Add the mushrooms and fry till all the moisture evaporates. When the mushrooms turn brown, add the broccoli and capsicum. Fry for 2-3 minutes.
Add the flour and fry for a minute. Add the milk and stir till it thickens. Add the salt and pepper powder.
Add the cream and mix well.
Add the pasta and fold it into the sauce. See that the pasta is completely covered by the sauce.
Garnish with cheese, peperoncino flakes and coriander sprigs.
The combination of mushrooms and peas in a delicately flavoured tomato gravy is delicious. This is a dish that I fell in love with when I was a young girl. I loved the version of this curry sold at a restaurant called Chic Fish near my home. I have experimented till I have managed to get the same taste and texture.
Peas 1 cup, fresh or frozen Button mushroom 250 g, sliced Onion 1 large, roughly chopped Tomatoes 2 large, roughly chopped Garlic 4 cloves Ginger 1” piece Green chillies 2, sliced on a slant Red chilli powder 1 tsp Turmeric powder 1/2 tsp Cumin seeds 1/2 tsp Oil 1 tbsp Salt to taste Coriander leaves for garnish Cream 1 tbsp for garnish
Grind the onion, tomato, garlic and ginger to a fine paste.
Pour oil into a hot wok and add the cumin seeds. When they stop sputtering, add the ground paste. Sauté till oil begins to leave the sides of wok.
Add the red chilli powder and turmeric powder. Fry for 1 minute on medium heat.
Add the peas and mushrooms. Add salt and 1 cup water. Bring to a boil and reduce the heat. Cover and cook for 5-8 minutes till the peas and mushrooms are cooked. The gravy would have thickened as well.
Take the curry into a serving dish and garnish with the cream, coriander leaves and sliced green chillies.