Spicy Soya Capsicum Masala

Ingredients:

• Soya chunks: 1 cup (soaked and boiled)
• Capsicum (bell peppers): 1 large (cut into cubes)
• Onion: 2 medium (finely chopped)
• Tomato: 2 medium (pureed)
• Ginger-garlic paste: 1 tsp
• Green chili: 1 (slit or chopped)
• Cumin seeds: 1 tsp
• Turmeric powder: ½ tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tsp
• Garam masala: ½ tsp
• Kasuri methi (dried fenugreek leaves): 1 tsp
• Fresh cream or yogurt: 2 tbsp (optional)
• Oil: 2 tbsp
• Salt: to taste
• Cilantro (coriander leaves): for garnish
• Water: 1½ cups (as needed)

Instructions:

Step 1: Preparing the Soya Chunks

1. Soak the soya chunks in hot water for 15-20 minutes or until they become soft. Drain and rinse them with cold water. Squeeze out the excess water and keep them aside.

Step 2: Making the Gravy

1. Heat oil in a pan on medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste and green chili, sauté for 1-2 minutes until the raw smell disappears.
4. Now, add the tomato puree and cook until the oil starts to separate from the masala.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes, stirring continuously.

Step 3: Adding Soya Chunks and Capsicum

1. Add the boiled soya chunks to the masala and mix well.
2. Toss in the cubed capsicum and sauté for 2-3 minutes. The capsicum should remain slightly crunchy.
3. Add water to achieve your desired gravy consistency. Cover and let it simmer for 5-7 minutes so that the soya chunks absorb the flavors.

Step 4: Finishing Touches

1. Crush kasuri methi between your palms and add it to the gravy.
2. Stir in garam masala and fresh cream/yogurt (optional) for added richness.
3. Garnish with fresh cilantro and turn off the heat.

Serving:

Serve the soya chunks and capsicum gravy hot with steamed rice, jeera rice, or roti.

Enjoy your delicious meal!