Soya Meal & Paneer Curry
★★★★★A protein-packed soya meal and paneer curry in a tomato-coconut gravy.
Serves:2
Ingredients:
For the Curry
- 100 g soya meal
- 1 Tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion (150 g) onionchopped
- 3 cloves (15 g) garlicminced
- 1 thumb (10 g) gingerminced
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp salt
- 300 g tomatoes
- 100 ml coconut milk
- 1 cup hot water
- 200 g paneercubed
- 1 sprig coriander leaveschopped
Method:
- Prep the soya meal
- Soak in boiling water for 5 minutes until softened, then drain and squeeze out the excess water thoroughly.
- Make the tomato puree
- Blend the tomatoes to a smooth puree.
- Temper the spices
- Heat the oil in a pan. Add the mustard seeds. Once they start popping, add the cumin seeds and let sizzle a few seconds.
- Sauté the aromatics
- Add the onion and sauté until golden.
- Add the garlic and ginger. Fry about 1 minute until the raw smell is gone.
- Cook the base
- Pour in the tomato puree and cook until thickened.
- Stir in the chili powder, garam masala, coriander powder, and salt. Sauté 2 to 3 minutes.
- Add the soya meal
- Add the drained soya meal, coating well in the masala, and sauté about 3 minutes.
- Simmer
- Pour in the coconut milk and hot water. Bring to a boil, then reduce to a simmer.
- Cook 5 to 8 minutes on low heat until the curry thickens and the oil floats on top.
- Finish
- Add the paneer in the last 5 minutes of simmering so it stays tender.
- Stir in the chopped coriander leaves.
Notes:
Adapted from Soya Chunks Curry, Meal Maker Curry, with paneer added and coconut milk used in place of raw coconut in the puree.
Serving: Best made 1 to 2 hours prior, as the soya chunks soak up and absorb the flavors over time.
Divide into:
2
servingsNutrition Facts
Makes 2 servings
Serving size: 1 of 2 servings
Calories
Per serving
657
Total recipe
1314
Total Fat
36.9g73.8g
Total Carbs
35.6g71.2g
Dietary Fiber
10.3g20.6g
Protein
45.9g91.8g