Paneer Soya Masala

This dish is one of my favorites, which I make often at home, especially when we are on a vegetarian diet. I have often heard from many that they don't like soya because it has a raw taste. Yes, soya does have a raw taste that makes it stay away from the menu of many. Here you can try out this recipe, where the raw taste of this nutritious ingredient is not going to irritate your taste buds, as the soya chunks are roasted in butter before they are tossed into the gravy. Try out this recipe and soon you will be an ardent lover of this marvelous textured vegetable protein.

Ingredients

150 gms soya chunks/meal maker

200 gms paneer cubes

2 medium onion, chopped 

2 Tbsp chopped garlic

1 Tbsp chopped ginger

2 medium tomatoes, chopped

1/4 tsp turmeric powder

1/2 tsp chilli powder

1/2 tsp coriander powder

2 tsp meat/mutton masala powder(I used Eastern brand)

1 Tbsp tomato ketchup

1 tsp garam masala powder

1 Tbsp butter

3 Tbsp oil

salt

coriander leaves, chopped to garnish

Method

• Boil the soya chunks in plenty of water with salt. Once it doubles in size, drain and once cooled, squeeze out the water from the chunks.
• Heat butter in a non-stick pan. Add the squeezed soya chunks and roast on a medium low flame for 5-7 minutes or until the chunks are slightly roasted. Keep this aside.

• Heat oil in a pan. Add the onion, garlic and ginger. Saute well until onion turns golden brown.
• Now, reduce the flame and add the turmeric powder, chilli powder, coriander powder and meat masala powder. Saute well until the raw smell of the powders goes off.
• Add the chopped tomatoes and salt. Mix and cover and cook on medium low flame for about 5 minutes.

• Open, mash the tomatoes well and continue to cook until the oil layer starts to show on the top.
• Add the tomato ketchup and garam masala powder. Mix well.
• Toss in the roasted soya chunks and paneer cubes. Mix everything well, so that the masala coats the soya and paneer evenly. Cover and cook for 5 minutes on low flame.
• Open, mix well and serve hot garnished with coriander leaves.