This is my Mom’s signature recipe that she makes every time I go home. This recipe is the best alternative for mutton kheema if you use soya granules or a mutton curry if you use soya chunks. The recipe uses all the desi ingredients and spices. Let’s dive into it.
Ingredients
- 1 cup soy chunks
- 2 cups warm water
- Salt – A pinch for soaking soya and 1 spoon for the gravy.
- 2 medium onions, finely chopped
- 1 tsp ginger garlic paste
- 2 tsp of coriander powder
- 4 cloves
- 1-inch piece of cinnamon
- Small piece of fresh coconut
- 4 cashews
- 2 cloves of garlic
- 2 tsp oil
- 2 green chillies, finely chopped
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Coriander for garnish
Instructions
- Put soy chunks in warm water, add salt and let it sit for a min. Squeeze out the water and keep it aside.
- In a mixer, add coconut pieces and cashews, blend and keep aside.
- For the masala, take a mortar pestle, add garlic, cinnamon, cloves, and coriander powder, make a coarse powder, and keep aside. Alternatively, you can also blend them in a mixer.
- In a pan, heat oil and add the chopped onion and chillies.
- Add salt and, once the onions turn brown, add turmeric powder, ginger garlic paste and fry for 2 mins.
- Add soy chunks and let it cook for 5 mins.
- Add the chilli powder, adjust the salt, add 1.5 cups water, close the lid, and cook it for 10 mins on medium flame.
- Open the lid and, add the coconut & cashew paste and cook for 2 mins.
- Add the masala, turn off the stove and garnish with coriander.
Serve warm with rice or rotis for lunch or dinner.
– By Bhavya Vatrapu, Senior Campaigns Manager at Vegan Outreach. Bhavya is also a conscious traveller writes travel blogs on FlamingoDiaries.com