Soya Butter Masala
Bored of the same-old butter chicken? Craving a luxurious vegetarian dish that’s bursting with flavour? Look no further than Soya Butter Masala! This soya chunks recipe is a great twist to the classic dish, bursting with flavour and packed with protein.
Time
40 Mins
Serves
2-3 person
What goes into making Soya Butter Masala Recipe?
- 2 Cup Water
- 1 Cup Soya Chunks
- 1 Tbsp Sunflower Oil
- Whole spices (Cloves, Bay Leaf, Cardamom, Cinnamon, Star Anise)
- 1 Onion
- 2 Medium Sized Tomatoes
- 3 Tbsp Butter
- ½ Tbsp Cumin
- 1 Tbsp Ginger Garlic Paste
- ¼ Tbsp Turmeric Powder
- ¼ Tbsp Coriander Powder
- ¼ Tbsp Garam Masala
- Red Chilli Powder (To taste)
- Salt (To taste)
- 1 Tbsp Kasuri Methi
- 2 Tbsp Fresh cream
- 2 Tbsp Chopped Coriander (Garnish)
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How to make Soya Butter Masala?
Prep the chunks by heating 1 cup of water and boiling the soya chunks and 1 bay leaf for 5-6 minutes. Soak the boiled chunks in regular temperature water and then squeeze the excess water out of the chunks. Set aside for later.
In another pan, heat some oil and add whole spices, diced onions, tomatoes, and 1 cup water to make the gravy.
Pour in a cup of water and bring to a boil. Cook until the onions become translucent. Let the mixture cool completely, then grind it into a smooth paste.
Heat butter in the pan. Add cumin seeds and let them splutter.
Add in the ginger-garlic paste and mix for a few seconds before adding the prepared onion-tomato puree.
Stir in turmeric powder, red chilli powder, coriander powder, garam masala and salt. Bring to a boil on a medium flame. (You can adjust the consistency of the gravy with some water).
Add the boiled and soaked Soya Chunks and simmer for another 2-3 minutes on medium heat.
Towards the end of cooking, stir in a tablespoon of crushed methi leaves to the Soya chunks.
Garnish your Soya Butter Masala with a dollop of fresh cream and chopped coriander leaves. Serve hot with rotis, pulkas, or a steaming cup of basmati rice.
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