Soya Scallion Curry/ Soya Chunks Curry With Scallion Or Spring onion

Soya scallion dry curry. Delicious dry curry made with soya nuggets, soya granules and scallion or onion green. Milk soaked soya granules with soya nuggets, onion green and all the spices taste great. This delicious curry can be served with roti, paratha, puri, naan or any bread. You can also enjoy it with crisp toast.

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You can also call it a healthy treat. Protein rich soya nuggets and granules with scallion or onion green makes this curry delicious and nutritious. You may also like to try some different types soya nuggets recipes on this blog –

Millet soybean cutlets

Soybean egg casserole,

Soya nuggets curry with poppy seeds and coconut,

Protein rich soya nuggets curry,

Soya kofta curry,

Oats soya moong toast

Milk soaked soya granules taste great. You don’t need to drain. Granules will soak all the milk and becomes soft and spungy. But vegan people can use water instead of milk. When your boiled and drained soya nuggets and milk soaked granules are ready, just cook with spices and scallion or onion green. Delicious curry will be ready in a few minutes. You can make it completely dry or with little gravy. Choice is your. So our main ingredients are soya nuggets, soya granules, milk and scallion or onion green.

Recipe

Soya chunks or nuggets – 1 cup

Soya granules – 1/2 cup

Milk – 1/2 cup

Scallion or spring onion – one bunch

Onion – 1, sliced

Garlic – 4-5 cloves, grated or minced

Ginger – 1 inch piece, grated

Green chilli – 3 or to taste,

Tomato – 2, finely chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1&1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon

Water – 1 cup

Method

1. Soak the soya granules in hot milk. You can also microwave soya granules with milk for 1 minute. Let it cool down. No need to drain. Granules will soak all the milk.

2. Boil soya nuggets with 2 cup water and 1/2 teaspoon salt. When it starts to rolling boil reduce the heat and cook for 4-5 minutes. Soya chunks will swell up and becomes spungy. Drain the water and rinse the nuggets with running tap water. Squeeze out all the water and keep aside.

3. Wash and chop the scallion or onion green into small pieces.

4. Heat oil in a pan or wok. Add garlic and fry for a few seconds. Add onion and green chilli. You can also use finely chopped onion. Saute till onion becomes light brown.

5. Add tomato, grated ginger, salt, 1/2 teaspoon Turmeric powder, 1&1/2 teaspoon Coriander powder, 1 teaspoon Cumin powder, 1 teaspoon Kashmiri red chilli powder, 1/2 teaspoon black pepper powder and 1/2 teaspoon garam masala powder. Keep stirring. Saute till tomato becomes mushy and the mixture dried up.

6. Add chopped scallion/spring onion or onion green. Saute till all the moisture evaporate.

7. Now add squeezed soya chunks, milk-soaked soya granules and cilantro or coriander leaves. Mix well and saute for a minute.

8. Add water and when it starts to boil cover and reduce the heat. Cook on simmer for 6-7 minutes.

9. Remove the cover. Stir well. Let it cook till moisture evaporates. Remove from heat when curry dried up.

10. Garnish with cilantro or coriander leaves. Serve hot with dal chawal, roti paratha, naan or any Indian flatbread. Or simply serve with crisp toast.

Notes

1. Vegan people can use water or plant milk instead of dairy milk to soak soya granules.

2. You can also make this curry with only soya nuggets/chunks or only soya granules.

3. This curry can be made both dry and with little gravy. But don’t make it runny.

4. You can also use green peas or sweet corn with scallion or onion greens in this curry.