Bold flavours make this Soya Ghos Curry (a vegetarian take on mutton curry)
the perfect accompaniment to dhal.
Ingredients in bold available at The Spice Emporium.
3 tbs oil
1 medium onion, chopped
2 tbs ginger garlic paste
1 tsp turmeric powder
3 tbs Spice Emporium Leaf Masala
200g soya chunks
2 medium tomatoes, grated and strained
7-8 fresh curry leaves
salt to taste
1 cup water
¼ tsp Spice Emporium Garam Masala
Soak soya chunks in water for 30 minutes. Drain using a colander and gently apply pressure on the chunks to squeeze as much water out. Set aside.
In a flat pot, on medium heat, add oil and allow to heat.
Add onions and saute until golden brown.
Add ginger garlic paste, turmeric and Spice Emporium Leaf Masala and braise.
Add soya chunks, grated tomato, curry leaves and salt. Mix well.
Lower heat to medium, mix in water and cook for ±8 minutes, until water has
reduced to a gravy.
Add Spice Emporium Garam Masala and mix well.
Remove from heat, garnish with coriander and serve hot.
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