Soya chunk keema curry

Soybean protein is a "complete protein" since it provides all of the essential amino acids for human nutrition. Soybean protein is essentially identical to that of other legume pulses and is one of the least expensive sources of dietary protein. For this reason, soy is important to many vegetarians and vegans.

Ingredients:

• 1 cup – Soya chunks
• 1 no – Onion (finely chopped)
• 1 no – Tomato (finely chopped)
• 1 tsp - Ginger garlic paste
• 1½ tsp – Red chilli powder
• 1/4 tsp - Turmeric powder
• Salt as per taste

For grinding:

• 2 no - Cloves
• 1 no – Cinnamon (small piece)
• ½ tsp – Cumin seeds
• ½ tsp – Black peppercorns
• ½ tsp – Fennel seeds
• 1 tsp – Coriander seeds
• 1 tsp - Poppy seeds/ khus khus

Preparation method:

1. Wash and boil soya chunks in water for 5 mins. Once done soak cooked soya chunks in cold water for 2 mins and squeeze out the water, do it twice to get rid of the soya smell. Chop/mince into fine pieces and keep it aside.
2. Dry roast and grind items given for grinding to a fine powder. Keep it aside.
3. Heat oil in a pan, add chopped onions and saute till the onions turn golden brown. Now add ginger garlic paste and saute for another minute. 
4. Add chilli powder, turmeric powder, ground masala powder along with required salt and mix well.
5. Add the chopped tomatoes and saute well for few minutes and simmer on low heat for about 5 minutes or until the tomatoes are soft and massy.
6. Now add the chopped soya chunks and mix well. Add ½ cup of water and bring to a boil. Simmer on medium heat until you get the desired consistency. Garnish with fresh coriander leaves and serve with chappathi.

Notes:

• You can also use soya granules available in store and prepare as per instruction given on the packet.
• Coconut paste or Cashew paste can be added to the gravy to make it little thicker.