Aug 18, 2016

Creamy Soya Gravy.... Soya Butter Masala

My kids love soya nuggets and they love it in all forms... say gravy, fry, manchurian, pakoda and a lot more. This particular gravy is their favourite. They love to enjoy this with hot phulkas generously drizzled with their favourite homemade ghee. Rich and creamy gravy with soft and juicy soya chunks is really tempting. If you are a soya lover then you will sure love this

I spice this gravy mildly so that the kids can enjoy more. They love to eat a lot of this gravy so I just want to make sure they dont end up eating a lot of spice. Addition of cream makes it a lot more special than regular gravies. Simple to make and tasty to the core makes it a
good and tasty addition to regular dinner menus 

Serves... 4 ppl
Serve option... Hot with chapathi or roti

This is what u'll need...

Soya nuggets - 1 heaped cup
Onion - 1 big
Tomato - 2 medium
Garlic cloves - 6-7
Bay leaf - 1
Clove - 1
Cinnamon piece -  1/2 inch piece
Turmeric powder - 1/4 tspn
Coriander powder - 1/2 tspn
Cumin powder - 1/2 tspn
Red Chilli powder - 1/2 tspn
Cream - 1/4 cup
Cashews - 10
Coriander leaves - for garnish
Salt to taste

Here is the stir.... 
  • Add a heaped cup of soya nuggets into a pressure cooker
  • Pour some water and add a little salt to the cooker. Cook this for about 4-5 whistles
  • Let it cool and then remove excess water by putting it in a strainer. Keep this aside
  • Heat oil in a kadai and add bay leaf, clove and cinnamon stick to it
  • Grate or finely chop the garlic cloves and toss it into the oil
  • Saute for a few seconds till you can smell the aroma filling all over the kitchen
  • Finely chop one onion and add it to the pan and fey them till they turn soft and pink
  • Meanwhile add some cashews to a mixie jar. Toss in roughly chopped tomatoes and 1 roughly chopped onion. Grind it to a fine paste

  • Add this puree to the pan
  • Add the spices - turmeric powder, cumin powder, coriander powder and salt
  • Stir it around and let it cook on low flame for 5-7 minutes or until you can see the oil separating from the gravy
  • Add red chilli powder as per your taste. I have used about half a teaspoon
  • Let this cook for another couple of minutes on low flame
  • Pour in about 1/4th cup of cream into the gravy and stir it around

  • Now add the cooked nuggets to the gravy. I usually give the nuggets a gentle squeeze before adding it to the gravy to remove any excess water. Stir it around to coat the nuggets with spices
  • Add a little water if you think the gravy is turning too thick. Cover and simmer for about 5 more minutes. This helps the nuggets soak up the gravy  
  • Turn off the flame and transfer the contents to a serving bowl. Garnish with a little cream and finely chopped coriander leaves
  • Serve gravy hot with rotis or  chapathis or phulkas and enjoy your meal

                                      • You can cook nuggets in an open pan too. I like to pressure cook it and it ends up fine
                                      • Adjust spices to suit your taste
                                      • Let the gravy simmer during cooking. This helps let out all the flavours

                                      No comments:

                                      Post a Comment

                                      Related Posts with Thumbnails