Soya Chunks Masala

Serves 2 to 3 people

Ingredients

Prep
100 g	Dry soya chunks
1 tsp (5 g)	Salt (for boiling water)
Marinade
120 g	Plain yogurt
1/2 tsp (1 g)	Turmeric powder
1 tsp (2 g)	Red chili powder
1 tsp (2 g)	Coriander powder
1/2 tsp (1 g)	Garam masala
1/2 tsp (3 g)	Salt
Cook the base
20 ml	Oil
4-5 cloves	Garlic, finely chopped
1 medium (120 g)	Onion, finely chopped (optional)
1	Green chili, chopped (optional)
1/4 tsp (0.5 g)	Turmeric powder (for masala)
1/2 tsp (1 g)	Red chili powder (for masala)
1 medium (100 g)	Tomato, chopped or pureed
1/4 tsp (1.5 g)	Salt (for masala)
Combine and simmer
60 ml	Hot water
5-10 ml	Lemon juice (optional)
10 g	Fresh coriander leaves, chopped (optional)

Method

1. Prep the Soya Chunks

1. Boil the soya chunks in salted water for 5-7 minutes.
2. Strain and rinse under cold water to remove the raw smell.
3. Squeeze out all excess water.

2. Marinate

1. In a bowl, mix the yogurt, turmeric powder, red chili powder, coriander powder, garam masala, and salt.
2. Add the soya chunks and coat well.
3. Marinate for at least 15-20 minutes.

3. Cook the Base

1. Heat the oil in a pan.
2. Add the garlic and sauté until fragrant.
3. Add the onion and cook until golden brown.
4. Add the green chili, if using.
5. Add the turmeric powder and red chili powder.
6. Add the tomato and cook for 3-5 minutes until the oil begins to separate.
7. Season with salt and add a splash of hot water if needed to form a smooth masala.

4. Combine and Simmer

1. Add the marinated soya chunks and mix well.
2. Add 60 ml hot water.
3. Bring to a boil while stirring.
4. Cover and simmer on low heat for 8-10 minutes.
5. Stir occasionally to prevent sticking.
6. Finish with lemon juice and fresh coriander, if desired.

Notes

• For a richer curry, increase the yogurt to 180 g.
• For more gravy, increase the hot water to 120-180 ml.
• For extra flavor, add 1/2 tsp cumin seeds to the oil before the garlic.