Aloo Soya

I had a whole kilo or two of potatoes sitting around. I normally do not buy that many, but I had plans to make chiprolls on Sunday. Plans changed last minute, and now I have to figure out a way to use up all those potatoes.

I was thinking Ruswala Batakanushak, but probably should not be eating all those carbs. So I thought of just adding it into the soya curry I was planning to make. This time I used the already ground up Nutrela soya.

1 cup Nutrela ground soya chunks
4 cups water
2 small onions, chopped
1 green bell pepper, diced
3 small potatoes, cubed
4 small tomatoes (use more if you have them), ground into paste
1.5 tbsp green chili-ginger-garlic paste
1 tps cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1 tbsp paneer masala powder
1 tbsp tandoori masala
1/2 tsp black pepper
Pinch of asafoetida
1 tbsp corn starch mixed with 4 tbsp water to make thin paste
1/2 tsp sugar (optional)
1 lemon, juiced
Salt per taste
2 tbsp chopped cilantro

1. Boil 1 cup of the Nutrela with 4 cups water and a little salt. Let come to a vigorous boil for about 5 minutes and then remove from heat. Let sit for 10 minutes and then drain water out. Wash the boiled soya a few times under running water and keep aside. [Use directions from box.]
2. Heat oil in pan. Add the cumin seeds and let crackle. Then add the green chili-ginger-garlic paste and sautee for 3o seconds. Add in the onions and bell peppers and sautee for a few minutes.
3. Add the paste made from fresh tomatoes next along with the potatoes and corn starch paste and let come to boil for few minutes. Add about 1/2 cup more water so that potatoes have sufficient water to boil.
4. Next add in the dry spices- black pepper, salt, red chili powder, coriander powder, cumin powder, paneer masala, and tandoori masala.
5. Reduce heat and let cook for 6-8 more minutes. When potatoes are soft and tender, add in the boiled soya, lemon juice, and sugar (if using). Mix well, close lid and let cook for final few minutes to let all flavors come together.
6. Garnish with chopped cilantro and serve hot with parathas/roti.

I prefer this ground up soya better than the whole. I could hardly taste the soya in the dish because it was overpowered by the potatoes. Bhavnesh said less spices next time so I gotta work on that. Otherwise, it taste great with onion raita and roti.