Potato and Soya Curry

About Potato and Soya Curry

Ingredients

• Soya chunks, soaked in warm water for 15 minutes and squeezed to remove excess water 1 cup
• Medium potato, boiled, peeled and diced 1
• Oil 1 tbsp
• Medium onion, finely chopped ½
• Ginger-garlic paste 1 tsp
• Medium tomato, finely chopped ½
• Salt to taste
• Cumin powder ½ tsp
• Coriander powder ½ tsp
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp

How to Make Potato and Soya Curry (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add onion and saute for 2 minutes.
2. Add ginger-garlic paste, mix well and saute for 1 minute.
3. Add tomato, mix and saute till soft.
4. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and soya chunks and saute for 2-3 minutes. Add ½ cup water, mix and cook for 2 minutes.
5. Add potato and mix well. Cover and cook for 3-4 minutes.
6. Transfer into a serving bowl and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps