How to make Soyabean Mushroom Curry - This curry made with soya chunks, button mushrooms and plenty of masalas is loaded with flavour and taste.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Soya Chunks, Button Mushrooms (बटन मशरूम)
Cuisine : Indian
Course : Main Course Vegetarian
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Soyabean Mushroom Curry checkout Dahiwale Soya Methi Matar, Soya Chettinad, Soya Shashlik Masala. You can also find more Main Course Vegetarian recipes like Coconut Cream Spinach, Shanghai Stir Fried Vegetables, Stir Fried Vegetables, Punjabi Chole.
Soyabean Mushroom Curry Recipe Card
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Soyabean Mushroom Curry Recipe
Soya Chunks soaked and drained 1 cup
Button Mushrooms quartered 10-12
Oil 2 tablespoon
Bay leaves 2
Cumin seeds 1 teaspoon
Garlic cloves finely chopped 6-8
Ginger finely chopped 2 inch
Green chillies finely chopped 3
Onions finely chopped 3 medium
Tomatoes pureed 5 medium
Coriander powder 1½ tablespoon
Cumin powder 1 teaspoon
Red chilli powder 1½ teaspoon
Turmeric powder ½ teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander sprigs 8-10
Method
Step 1
Heat oil in a non-stick pan, add bay leaves and cumin seeds and when cuminseeds change colour, add garlic, ginger and green chillies and sauté for 2-3 minutes. Add onions and sauté further till the onions are lightly browned. Add tomato puree and cook for 6-8 minutes.
Step 2
Add coriander powder, cumin powder, red chilli powder, turmeric powder, garam masala powder and salt and mix well. Cook for 2 minutes. Add mushrooms and soya chunks and mix well. Add 1 cup water and mix well.
Step 3
Finely chop coriander sprigs and add to the pan and mix well. Cook till the mushrooms and soya chunks are done.
Step 4
Transfer the curry into a serving bowl and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.