Soya Chunk Kurma

Ingredients

• • Soya chunks - ¾ cup
• • Potato (small) - ¼ kg
• • Tomato choppeds - ½ cup
• • Onions (grind coarsely) - 2
• • Kasoori methis/Dry fenugreek leaves - 1 teaspoon
• • Curd (fresh, thick) - ¾ cup
• • Oil (for frying) - as required
• • Salt - as required
• • Bengal gram flour - 1 tablespoon
• • Rice flour - 1 tablespoon

Ingredients For Grinding To A Paste

• • Ginger - 1 inch piece
• • Garlic - 10 flakes
• • Pomegranate seeds (dry) - 1 teaspoon
• • Coconut (grated, fresh) - 1 ½ tablespoons
• • Green chillies (long) - 7
• • Poppy seeds (soaked in hot water) - 1 tablespoon
• • Dhania - 1 tablespoon
• • Jeera - 1 teaspoon

Method

• 1. Pour very hot water over soya Chunks, keep closed for few minutes.
• 2. Drain hot water and then rinse with cold water. Squeeze chunks well.
• 3. Repeat the process twice more to remove soya smell.
• 4. Squeeze well and cut the chunks into smaller pieces.
• 5. Cook potatoes, peel skin, and cut into pieces.
• 6. Mix bengal gram, rice flour with salt & chilly powder.
• 7. Sprinkle this over chunks and potatoes. Mix well to coat it and keep them in separate containers.
• 8. Heat oil in a small frying pan and deep fry chunks, potato separately till golden.
• 9. Heat oil in a broad frying pan ,add ground paste of onion and fry till golden brown in colour
• 10. Add chopped tomatoes, and then masala paste.
• 11. Stir till good smell comes. Add curds and cook for few more minutes, till oil oozes out from the masala.
• 12. Pour enough water, salt and boil till gravy becomes thick.
• 13. Mix deep fried chunks and potato at the end. Wash kasoori methi, add it to gravy just before removing from the fire.
• 14. Serve hot with pulkas or chapatis.