Soya stew is a healthy, nutritious and delicious vegan dish. It has the flavours of spices and coconut milk. It is an alternative for meat stew.
Ingredients
1. Soya chunks – 100 gm
2. Carrot cubed – 1 cup
3. Potato cubed – 1 cup
4. Green peas – ½ cup
5. Tomato – 1
6. Green chillies – 3-4
7. Crushed ginger garlic – 1 Tbsp
8. Sliced onion – 1
9. Curry leaves
10. Thin coconut milk – 2 cups
11. Thick coconut milk – 1 cup
12. Cardamom – 3
13. Cloves – 3
14. Cinnamon – 1 small piece
15. Peppercorns – 1 tsp
16. Coriander powder – 1 Tbsp
17. Pepper powder – 2 tsp
18. Garam masala – ½ tsp
19. Shallots – 3-4 sliced
20. Oil – 3 Tbsp
21. Fried cashew nuts and raisins for garnishing
Preparation
1. Boil 7-8 cups of water with enough salt and soak the soya chunks for 15-20 minutes. Drain the water and rinse in fresh water again 2-3 times and squeeze out the water completely and marinate with salt, 1 tsp pepper powder and a pinch of turmeric powder and keep aside for 15 minutes.
2. Heat 2 Tbsp oil in a pan. Add cardamom, cinnamon, cloves and peppercorns. Add onion, curry leaves and ginger garlic. Sauté till onions are soft.
3. Add carrot, potato, green peas and sauté for few seconds.
4. Add tomato. Mix and cook covered on low flame for 2-3 minutes, stirring in between.
5. Add soya chunks. Mix well and cook covered for another 2-3 minutes, stirring in between.
6. Add coriander powder, 1 tsp pepper powder and garam masala. Mix well.
7. Add thin coconut milk and salt and cook covered till the vegetables are cooked well (for 2-3 minutes).
8. Add thick coconut milk. Mix well and remove from flame before it boils.
9. Heat 1 Tbsp of oil in another pan. Crackle mustard seeds. Then fry the sliced shallots and curry leaves and mix into the soya stew.
10. Garnish with fried cashew nuts and raisins.
Tips
1. Using ghee instead of oil gives a better taste.
2. Cashewnuts paste (8-10 nuts soaked) can be added for thicker gravy.
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