Baby Potatoes and Soya Chunks Curry

Baby potatoes and soya chunks curry is a good recipe for vegetarians.  Soya chunk is a good alternative of meat. Soya chunk is known for its high protein content. It helps in reducing risk of osteoporosis in menopausal women. Soya chunk is also good for reducing cholesterol levels.

Baby potatoes are little sweeter than the big mature potatoes. Baby potatoes are not fully grown potatoes and these are directly removed from the soil before they fully grown. Baby potatoes have much demand specially during winter as potatoes are grown during winter.

Baby potatoes and soya chunks curry can be served in lunch or dinner with rice.

Also try 
•Stir fry baby potatoes with titaphool
•Spicy baby potatoes curry
•Soya chunks and chayote squash

Baby potatoes and soya chunks curry 

📎Course : Main Course 

📎Cuisine : Indian

🔪Preparation Time : 10 minutes

♨Cooking Time : 30 minutes

🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

• 1/2 cup soya chunks 
• 10-12 baby potatoes 
• 1/2 tbsp ginger garlic paste 
• 1 finely chopped onion 
• 1/2 tsp turmeric powder 
• 1/2 tsp cumin powder 
• 1/2 tsp red chilli powder 
• 1/2 tsp garam masala 
• 2 tbsp tomato puree 
• 3-4 tbsp mustard oil 
• Salt to taste 
• Chopped coriander leaves for garnishing. 

METHOD:

1. Soak soya chunks in warm water for 10 minutes. Squeeze it and wash them in cold water.
2. Boil baby potatoes in a pressure cooker for 2 whistles. 
3. Remove the cooker from heat and let it becomes cool itself. 
4. Peel baby potatoes. 
5. In a pan heat 2 tbsp of oil and fry soya chunks till light golden brown. Drain keep aside. 
6. Heat the remaining oil,  add ginger garlic paste and chopped onions. Fry till translucent. 
7. Add turmeric powder, cumin powder and red chilli powder. 
8. Add peeled baby potatoes and fry for few minutes. 
9. Add tomato puree. Mix well .
10. Now add fried soya chunks. Add salt. 
11. Fry for few minutes and add 1/2 cup of water. 
12. On medium heat cook for sometimes until the gravy becomes thicker. 
13. Remove from heat. 
14. Garnish with chopped coriander leaves. 
15. Serve hot with steamed rice or Indian flattened bread.