Soya Aur Tarkari Ki Masala is a delicious and wholesome Indian vegetarian curry made with soft soya balls and a colourful combination of mixed vegetables. The soya and vegetables are simmered in a rich onion-tomato gravy flavoured with ginger, garlic, mint, garam masala and Kitchen King masala. The addition of khoya and milk gives the gravy a wonderfully creamy and mildly rich texture. It is an easy yet satisfying dish that makes a lovely addition to an everyday Indian meal or a special vegetarian spread.
Ingredients required
For gravy base
- 1 cup chopped onions
- 1 cup chopped tomatos
- 1 tsp ginger-garlic paste
- 1 tsp finely chopped green chillies
- Handful of mint leaves
- 2 tsp khoya
- 1 tsp garam masala
- Pinch of haldi/turmeric
- 1 tsp Everest Kitchen King masala
- 1/2 tsp salt
Other
- 1/4 cup soya balls cooked with one cup of water and half tsp salt
- 1/4 cup milk
- 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans
Method
- Prepare the gravy base: Heat a little oil in a kadai. Add chopped onions, tomatoes, ginger-garlic paste, green chillies and mint leaves. Add khoya, garam masala, turmeric, Kitchen King masala and salt.
- Sauté everything over medium heat for about 15–20 minutes, stirring occasionally, until the onions and tomatoes become soft and the mixture is well cooked.
- Allow the mixture to cool slightly, then blend into a smooth paste.
- Meanwhile, cook the soya balls in 1 cup water with ½ tsp salt. Drain well and gently squeeze out excess water.
- Heat oil in another kadai and shallow-fry the cooked soya balls until lightly golden. Add the boiled mixed vegetables—cauliflower, potato, carrot and beans—and sauté for a few minutes.
- Add the prepared onion-tomato gravy and ¼ cup milk. Mix well and simmer on low heat for about 5 minutes, allowing the flavours to blend.
Serving suggestions
You can serve Soya masala with
- Roti or chapati
- Butter naan or garlic naan
- Paratha
- Jeera rice
- Steamed basmati rice
- Vegetable pulao. For a complete meal, serve it with roti, cucumber-onion salad, papad and a bowl of plain yogurt or raita.
