We Indians can’t imagine a menu without a side dish. Side dish is a must for Indian taste buds. Either it being a biryani or plain rice…roti or naan…kichdi or for that matter say curd rice….pickle or curd chill or papad is always we look out for to go along…we need accomplishments to finish off our meal. Side dishes are most searched recipes in my blog. Indian side dishes are mostly vegan and can be easily paired up with different breads. Soya Chunks Capsicum Masala is one such recipe, which can be easily served with any flavoured rice or roti or naan.
Soya Chunks Capsicum Masala is a protein rich and easy to make recipe. Soya chunks are dunked in thick, cream and spicy gravy of onion-tomatoes. The capsicum pieces impart nice taste and texture to the gravy. This creamy soya chunks (meal maker) capsicum masala tastes best when served with biryani or ghee rice or bagara rice or even roti. Skip cream if you are want it vegan.
Soya Chunks Capsicum Masala
- ¾ cup Soya Chunks
- 1 big green Capsicum, diced
- 2 Onion, finely sliced
- 1 big Tomato, chopped
- 1 Green chili, cut into half
- ½ tbsp. Ginger-Garlic paste
- ½ tbsp. dry Coconut powder, optional
- 1 1’ inch Cinnamon stick + 3 Cloves +1 Bay leaf
- ½ tbsp. Garam Masala
- ½ tbsp. Coriander powder
- 1 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- Salt as per taste
- ¾ tbsp. Kasuri meethi/Dry Fenugreek leaves
- 2 tbsp. Cream, optional
- 3 tbsp. Oil
- Wash soya chunks thoroughly and boil them in enough water by adding a pinch of salt and a pinch of garam masala for 6-8 minutes or until soft. Drain and squeeze the excess water. Set aside.
- Make a fine paste by grinding sliced onions and chopped tomatoes. Add oil a pan and drop in cinnamon stick, cloves and bay leaf. Fry for a minute on medium heat and add onion-tomato paste along with ginger-garlic paste.
- To this add red chili powder, turmeric powder, coriander powder and dry coconut powder. Fry till oil starts to leave the sides of the pan. Now add diced capsicum and green chili. Saute on medium heat for 2-3 minutes.
- Stir in boiled soya chunks along with garam masala. Add one cup of water and cook covered until capsicum pieces turn soft.
- Gently crush and add kasuri meethi and cook for a minute or till soya chinks capsicum masala reaches your desired consistency. Add cream and turn off the flame. Serve hot with roti or rice.
- I served it with egg dum biryani. You can serve this with ghee rice or jeera rice.
- Add love to make this Soya Chunks Capsicum Masala taste ‘Yummy’.
I added only green capsicum, you can add yellow and red bell peppers too to give the recipe nice colourful look.