How to make Chole Soya Curry -

Chickpeas and soya granules cooked together with some masalas to make a delicious curry.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chickpeas, Soya Chunks

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Chole Soya Curry checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Thecha Jowar Bhakri, Matlo Undhiyo, Black Pumpkin Curry, Pethe Ki Sabzi.

Chole Soya Curry

Chole Soya Curry Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chole Soya Curry Recipe

  • Chickpeas soaked overnight and drained 1½ cup

  • Soya Chunks soaked in water for 20 minutes and drained 1½ cup

  • Oil 2 tablespoon

  • Bay leaves 3

  • Coriander seeds 1 tablespoon

  • Green chillies 4

  • Cumin seeds 1 teaspoon

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Onions sliced 2 medium

  • Tomato puree 1 cup

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Chana masala 2 tablespoon

  • Turmeric powder ½ teaspoon

  • Garam masala ½ teaspoon

  • Salt to taste

  • chickpea stock 2 cups

  • Fresh coriander sprigs 12-16

  • Dried mango powder

Method

Step 1

Heat oil in a non-stick pan, add bay leaves and coriander seeds and sauté for half a minute

Step 2

Slit green chillies.

Step 3

Add cumin seeds, pomegranate seeds andgreen chillies to the pan and sauté for a minute.

Step 4

Add ginger and garlic, mix and sauté for 2 minutes. Add onions,mix and sauté for 4-5 minutes

Step 5

Add tomato puree, coriander powder, red chilli powder,chana masala, turmeric powder, garam masala powder and salt. Mix well and cook for 3-4 minutes.

Step 6

Add chickpeas, soya chunks and chickpea stock, mash the chickpeas a little with the back of the ladle and mix well. Cook for 4-5 minutes.

Step 7

Finely chop coriander sprigs and add. Mix well and bring to a boil. Add dried mango powder and mix well. Bring to a boil once again.

Step 8

Switch off heat, transfer the curry into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

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.