Soya chunks — 1 cup
Mushroom — 1 cup , chopped
Onion — 1 no, chopped finely
Tomato — 1 medium sized, chopped
Whole garam masala :
Cinnamon — 1 in piece
Cloves — 2 nos.
Cardamom –1 no.
Garam masala powder — 1/4 tsp
GG paste — 1 tsp
Chicken masala powder — 1 tsp ( to taste )
Red chilli powder — 1/4 tsp
Turmeric powder — a pinch
Cumin seeds — 1/4 tsp
Oil — 3 tsp
Curry leaves — a sprig
Coriander leaves — a sprig
Salt — to taste
- Cook the soya chunks in hot water until it comes to a rapid boil and turn of f the heat. Let it sit in the hot water for 10 minutes. Later drain the water and squeeze the soya chunks to remove all the water that’s been absorbed and place it on a plate seperately.
- Heat a kadai with oil and season it with whole garam masala’s and cumin seeds. Later throw in the chopped onions and fry them . Now add the ginger garlic paste and finely saute till u get rid of the raw smell. Dump in the tomatoes and the curry leaves. Saute well again. Cook it covered until the tomatoes turn mushy.
- Open the lid, and add the turmeric powder, red chilli powder , chicken masala powder , salt and scald well the masala. Cook this mixture for a minute or so , add the chopped mushrooms . Scald well in the masala so that they start releasing water and make sure u get rid of it stirring often for few minutes.
- Throw in the squeezed chunks and combine well with all the maslas stuck to the pan. It’s the best time to keep the heat in medium low and cover the kadai. Let it cook in the dum for 5 minutes so that the soya infuses some of the flavours from the masala. Continue to cook until everything gets dry and appears fried. Finally add the coriander leaves and serve..
- Adding chicken masala powder is optional.
- Add the garam masala powder at last ,in case u avoid the whole masala.