Nutrela Soya Chana Masala

Nutrela Soya
Nutrela Soya|
Last updated on Jan 10th
Chana masala, chole masala, chholay- the most popular vegetarian curry in India. Served with fried or grilled flatbreads or steamed rice
  • Prep Time10Minutes
  • Cooking Time22Minutes
  • Serves4people

Recipe Ingredients

  • 1 cup soaked kabuli chana (white chick peas)
  • 1/2 cup soya chunks (nuggets) , soaked and drained
  • 1/2 cup chopped onions
  • 1 cup chopped tomatoes
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp cumin seeds (Jeera)
  • 1 tsp ginger-garlic (adrak-lehsun) paste
  • 1 tsp red chilli powder
  • 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
  • 1 tsp garam masala powder
  • 1 tsp dried fenugreek leaves (kasuri methi) 2 tsp oil salt to taste
  • 2 tsp oil and salt to taste
  • For The Garnish:
  • 1/4 cup chopped coriander (dhania)
  • 1 slit green chilli

Recipe Preparation

  1. Soak the soya nuggets in warm water for 10 minutes, drain well and keep aside.
  2. Combine the soya nuggets, kabuli chana, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Keep aside and do not drain the water.
  4. Heat the oil in a non-stick kadhai and add the cumin seeds.
  5. When the seeds crackle, add the ginger-garlic paste and onions and sauté on a medium flame for 1 to 2 minutes.
  6. Add the tomatoes, chilli powder, coriander-cumin seeds powder, garam masala and dried fenugreek leaves, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the cooked kabuli chana-soya nugget mixture (along with the water they were cooked in) and a little salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  8. Serve hot garnished with coriander. Serve with grilled flatbreads or steamed rice
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