Blogging Marathon #31: Week 1/ Day 1
Theme: Meatless Dishes
Dish: Methi soya chunk curry
If you have been blogging for a while, you always hit a lull period where you don’t have the same enthusiasm you had when you originally started the blog. I have been in that phase for a while now, and have been trying to get myself my blogging groove back. I saw the ‘Blogging Marathon’ event as a perfect chance for this. Although I have been eyeing this event for a while, and finally this month I sent an email to Srivalli to include me in this event. I am so happy to finally be part of this group blogging activity and am looking forward to see fellow bloggers post their dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
For the first week of the Blogging Marathon I have chosen the theme as ‘Meatless Dishes’. Although I cook non vegetarian dishes for my husband, I am a vegetarian and I am always looking for ways to convert meat dishes to meatless, so that it can be enjoyed by both of us. For my first post on the ‘Meatless Dishes’ theme I have made Methi Soya chunk curry. Soya chunks or TVP is a great substitute for meat in taste, texture and nutrition, and made the right way can sub for meat and will be loved by meat eaters and vegetarians alike.
I have tweaked my Methi Murgh recipe, to come up with this dish. I have chosen to make this a semi dry curry, but you can also make it a gravy like I had done with the chicken dish. Now on to the recipe.
1 cup soya chunks
1 1/2 cups chopped methi leaves(I used frozen methi leaves)
1 large onion, sliced
1/2 cup tomato puree
1 tsp ginger garlic paste
2 tbsp yogurt
2 tbsp kasoori methi(dried fenurgreek leaves)
2 tbsp oil
1 tsp cumin seeds
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/4 tsp turmeric powder
salt to taste
Bring 3-4 cups of water to boil in a saucepan. Add salt and the soy chunks and let it come to a boil and switch off the stove. Cover the pan and let the soya chunks absorb water for 10 minutes. Set aside for it to cool.
Meanwhile, heat 1 tsp oil in a pan, add the sliced onion and fry until golden brown. Remove, let cool and grind this to a paste along with the chilli powder, coriander powder and cumin powder.
Drain the soaked soy chunks and squeeze out excess water. You can also rinse the soya chunks in cold water and squeeze it out. Set aside.
Heat oil in a pan, add the cumin seeds and let it sizzle. Add the ground onion and spice paste and let it cook until the raw smell is gone. Add the turmeric powder and ginger garlic paste and saute for a couple of minutes. Add in the chopped methi leaves and saute until the methi leaves wilt and are cooked. Now add in the tomato puree, yogurt and saute again for a couple of minutes. The yogurt will help remove any bitterness from the methi leaves.
Finally add the soya chunks and a 1/4 cup of water. Add salt to taste. Let the soya chunks absorb all the flavors. Let this cook for about 5 minutes to desired consistency. Sprinkle in the garam masala and kasoori methi. Serve hot with rotis/phulkas.
Verdict: This curry is a delicious meat free version of Methi Murgh. I was happy that it was loved by both of us. It was good with pulav for lunch as well as with phulkas for dinner.Pin It