Soya Meal & Paneer Curry
★★★★★A protein-packed soya meal and paneer curry in a tomato-coconut gravy.
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