Mushroom and Soya Chunks Masala

Mushroom and soya chunks masala is a protein-rich gravy well accompanied with roti. There is one special ingredient in this recipe which makes this dish a unique one.
I got this idea of adding kalpasi from a friend Lavanya who makes a very good mushroom curry. I have modified her recipe by cutting down some masalas and adding the soya chunks. Those allergic to mushrooms could try substituting with baby potatoes, baby corn...

Preparation Time:40 mins | Cooking Time: 20 mins |Serves: 4

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Ingredients:

Mushroom - 8 oz (whole if it's small)

Soy Chunks - 1/2 cup (I have used small ones)

Curd/yogurt - 1 cup

Onion - 1 medium finely chopped

Tomato - 1 medium finely chopped

Cilantro/kothamalli - 1 bunch finely chopped

Ginger garlic paste - 1 tbsp

Chili powder - 1 tbsp

Dania - 1 tbsp

Turmeric - 1/4 tbsp

Kasoori Methi - 1 tbsp

Salt to taste

Oil as needed

For tempering;

Seeragam/Jeera - 1/2tbsp

Kalpasi/Dagad Phool - 2 nos approx 1 tbsp

Method:

• Soak soya chunks in yogurt with a little salt added for a minimum of 30 mins.

• In a pan add oil and add jeera to splutter, you could add the kalpasi at this stage also.

• Saute onions, add ginger garlic paste.

• Add tomatoes, I have added the kalpasi now.

• Add turmeric, chili, and dhania powder. Add salt(remember you have some salt added to curd) Saute for a minute.

• Now add the mushrooms.

• Pour the soya and curd mixture. Blend them all together. Cook for 5 mins.

• The gravy gets thick by now. Sprinkle the kasoori methi and mix them.

• Switch off and add the whole bunch of chopped cilantro and mix together.

• Serve with hot rotis or pulao. 

Note:

1. This recipe needs some extra oil.

2. Kalpasi is the secret ingredient to this recipe so don't try to avoid.

3. You could drain the excess oil with a paper towel lightly dipped in the corners.