Soya chunk masala

• Soya chunks · dry60 g
• Oil2 tsp
• Cumin seeds1/2 tsp
• Onion · finely chopped1 medium
• Ginger-garlic paste2 tsp
• Tomato · finely chopped2 medium
• Green peas · fresh or frozen100 g
• Turmeric1/4 tsp
• Red chilli powder1/2 tsp
• Coriander powder1 tsp
• Garam masala1/2 tsp
• Saltto taste
• Coriander leaves · chopped2 tbsp

Method

1. 1

   Soak the soya chunks in hot salted water for 10 minutes until doubled. Squeeze out the water firmly, rinse once in fresh water and squeeze again. Halve any large pieces.

2. 2

   Heat the oil in a kadai on medium. Add cumin, then onion, and cook 4 to 5 minutes until golden. Add ginger-garlic paste for 1 minute.

3. 3

   Add tomato, turmeric, chilli powder, coriander powder and salt. Cook 5 to 6 minutes until the tomato turns to a paste and oil shows at the edges.

4. 4

   Add the soya chunks and peas, stir to coat, then add 200 ml water. Cover and simmer on low for 8 minutes so the chunks soak up the masala.

5. 5

   Uncover, stir in garam masala and coriander, and cook 1 minute on high to thicken.

Tips

• Squeezing out the soaking water twice removes the beany smell.
• A tablespoon of curd stirred in at the end softens the flavour (makes it veg, not vegan).

Swaps

• No soya chunks? Use 200 g firm tofu cubes added in the last 5 minutes.

Storage

Keeps 2 days in the fridge; the chunks absorb gravy as they sit, so add a splash of water when reheating.