Chole Soya Curry

Ingredients 

• 1½ cup chickpeas soaked, overnight and drained
• 1½ cup soya chunks, soaked in water for 20 minutes and drained
• 2 tablespoon oil
• 3 bay leaves
• 1 tablespoon coriander seeds
• 4 green chillies
• 1 teaspoon cumin seeds
• 1 tablespoon dried pomegranate seeds (anardana)
• 1 tablespoon finely chopped ginger 
• 1 tablespoon finely chopped garlic 
• 2 medium onions, sliced
• 1 cup tomato puree
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder
• 2 tablespoon chana masala
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• Salt to taste
• 2 cups chickpea stock
• 12-16 fresh coriander sprigs
• 1½ dried mango powder

Method

1. Heat oil in a non-stick pan, add bay leaves and coriander seeds and sauté for half a minute
2. Slit green chillies.
3. Add cumin seeds, pomegranate seeds andgreen chillies to the pan and sauté for a minute.
4. Add ginger and garlic, mix and sauté for 2 minutes. Add onions,mix and sauté for 4-5 minutes
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.
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.
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.
8. Switch off heat, transfer the curry into a serving bowl and serve hot.

Nutrition Info