Soya Mince Curry

It is a tough task to zero in on a quickie curry for breakfast and therefore I tried the soya mince curry with inspirations from a mince meat curry preparation I saw in a cookery show. Most of the ingredients are the same as in a spicy curry and the new ingredient is boiled onion paste that gives a rich texture to the gravy and balances the pungency of all the spices.

About soya mince (dunno whether it is readily available in shops), I placed a few soya chunks in the blender for about 3 – 5 seconds. It comes out in a coarse powder form which when soaked in water bloats a little.

Hope you will like my experimentation!!

the recipe

Soya mince – ½ cup (blend about 20 soya chunks – the mince can be prepared in advance and stored)

Ginger juliennes – 1 tbsp

Garlic, chopped – 1 tbsp

Tomato – 1 large

Oil – 1 tbsp

Salt – to taste

Spice powders

Pepper powder – ½ tsp

Chilly powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ½ tsp

Garam masala – ¼ tsp

Boiled onion paste - boil 1 large chopped onion in ½ cup water and cook till all the water is absorbed. Grind it to a fine paste

the method

Soak the soya mince in hot water for ten minutes. Drain the water and wash again. Use a sieve to drain the soya mince.

Heat oil in a pan and add the garlic. When lightly brown add the ginger. Saute for a minute and stir in the chopped tomatoes till soft. Stir in the spice powders and sauté. Pour the boiled onion paste and ½ cup water. Add salt. Let it boil for a minute. Stir in the soaked soya mince and let it simmer for 5 minutes or till oil separates and is visible above the curry. Check salt. A dash of lemon juice enhances the taste. Serve as you please. We had it with pidis (rice dumplings). 


the recipe goes to Dish it out by Vardhini