Soya chunk curry

You'll need

• 1½ cups soya chunks
• 2 tbsp oil
• 1 onion, 2 tomatoes, 1 tbsp ginger-garlic paste, blended
• 1 tsp cumin powder, 1 tsp coriander powder, ¼ tsp turmeric, ½ tsp red chilli powder, ½ tsp garam masala
• Salt to taste, coriander to finish

Method

1. Soak the soya chunks in hot water for 10 minutes, then squeeze out the water firmly and set aside.
2. Warm the oil, add the onion, cooking until golden.
3. Add the ginger-garlic paste, then the tomato and dry spices except garam masala, cooking until the oil separates.
4. Add the soya chunks and a cup of water. Simmer 12–15 minutes until the gravy thickens and coats the chunks.
5. Finish with garam masala and coriander.

Why this dish

Soya chunks are a dried soy protein that needs rehydrating before it takes on flavour well, which is why the soak-and-squeeze step matters more here than in most curries: skipping it is the main reason this dish sometimes turns out bland.