Ingredients: cups Soy Chunks (Nuggets) - boiled and squeezed well, Tomatoes - finely sliced, Onion - finely chopped, Green Chillies - slit, cloves Garlic - grated, teaspoon Cumin seeds (Jeera), sprig Curry leaves, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Curry powder, ml Coconut milk, Oil - for cooking, - to taste, High Protein Vegetarian diet
Instructions: To begin making the Soya Chunks Masala in Coconut Milk Recipe, get all the ingredients ready.Heat water in a saucepan and bring it to a brisk boil. Add the soy chunks into the water and allow it to boil for a couple of minutes until the soy chunks soak in a lot of water and become soft. This will take about 5 minutes. once the soy chunks have soaked in the water and become soft, drain out the water and keep the soy chunks aside.The next step is to make the masala.Heat a teaspoon of oil in a heavy bottomed pan. Add the cumin, curry leaves and green chilies and saute them for a few seconds.  Add the onions, ginger, garlic and saute until the onions become soft and translucent.Add sliced tomatoes and saute for 2 minutes on high heat until the tomatoes soften. Once the tomatoes soften, add the coriander powder, red chilli powder and turmeric powder, mix well. Cook for half a minute.Add soya chunks and saute in the masala for 2 to 3 minutes. Finally add coconut milk and about a cup of water, salt and curry powder. Mix well and simmer the Soy Chunks Masala for about 5 minutes until the gravy thickens. Once done, check the salt and spice levels and adjust to suit your taste. Transfer the Soy Chunks Masala into a serving bowl and stir in the chopped green coriander leaves and serve. Serve the Soya Chunks Masala in Coconut Milk  along with Lachha Paratha,  Orange and Pomegranate Salad & Steamed Rice