SOYA BUTTER MASALA

SOYA BUTTER MASALA

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Soya butter masala was again a quick experimental dish, as I didn’t want to have non-veg for my meal whereas my family wanted to have some. So I thought of surprising them by cooking something veg in such a style that they won’t regret not having a non veg dish at the table, and leave them asking for more.

Image of soya butter masala

Soya chunks are full of healthy goodness and if prepared well can be a delicacy, which even the hardcore non-vegetarians cannot not say no to. Meanwhile, it is a pure delight to the vegetarians.

I changed my regular butter chicken gravy a bit to adapt to the soya chunks; it was an experiment but all of us just love it more than any non-veg gravy.

You also try it and enjoy it with your family and friends.

Image of soya butter masalaRECIPE FOR SOYA BUTTER MASALA

Ingredients for soya:

  • 2 cups  – Soya chunks (after soaking)

Ingredients for Marinating the soya chunks :

  • 2 tbsp – Curd
  • ½ tsp – Tandoori masala
  • ¼ th tsp – Chilly powder
  • ¼ th tsp – Garam masala powder
  • ½ tsp – Lemon juice
  • 1 tsp – Oil
  • ½ tsp – Crushed Kasoori methi (Dried Fenugreek Leaf)
  • ½ tsp – Ginger Garlic paste
  • Salt to taste
  • ½ tsp – Besan (Roasted Gram flour)

Method for marinating soya chunks and cooking it partially:

  1. Drain the water from the soya chunks and wash it for 2-3 times and squeeze out all the excess water.
  2. Marinate the soya chunks in the above masala for ½ an hour
  3. Add 1 tsp oil in a non-stick flat pan and fry them till roasted nicely on all sides. Keep aside once done.

Image of Soya Butter masalaIngredients for the gravy:

  • 4 – large Tomatoes
  • 15 to 20 – Cashewnuts
  • 1 tsp – Ginger and Garlic paste
  • 1 big – Onion chopped finely
  • 1 – Green chilly chopped finely with onions
  • 2 to 3 – Green chillies slit lengthwise
  • 1 tsp – Kashmiri Lal mirch powder
  • 2 tbsp – Butter plus 1 tbsp butter to add later
  • 1 tbsp – Oil
  • 4 to 5 tbsp – Fresh cream
  • 1 tbsp – Curd
  • 1 tsp – Tandoori masala powder
  • ½ tsp – Red chilly powder
  • ¼ th tsp – Garam masala powder
  • 2 tbsp – Kasoori methi (Dried Fenugreek Leaf) roasted lightly and crushed with hands
  • 1 tsp – Shahi jeera (Black cumin) seeds
  • ¼ th tsp – Sugar to balance the tartness of tomatoes.
  • Salt to taste
  • 1 small piece of coal for dhungar (For smoking)
  • 1 small square piece of aluminium foil for dhungar (For smoking)

Image of Soya Butter masalaMethod for gravy:

  1. Take the tomatoes and chop them roughly add the cashew nuts and puree them in a blender. Keep aside.
  2. Take the ginger garlic paste in a bowl and add the dry masalas like kashmiri lal mirch (this will give good color to the dish), red chilli powder, tandoori masala powder, garam masala powder, sugar, salt and curd if needed a bit of water and soak the masalas for 5 mins.
  3. Now heat oil and 2 tbsp butter in a pan and add the shahi jeera when it starts to splutter, add the finely chopped onions and finely chopped green chillies, add some salt at this stage as it helps to soften the onions and fry them faster. Fry them till golden brown.
  4. Add the ginger garlic paste with the masalas prepared earlier and fry till the raw smell of masala fades away and the oil leaves the sides of masala. At this point add the tomato, cashew puree and boil it half covered stirring at intervals till the colour of the tomatoes darken up and the gravy becomes thick. The raw smell of tomatoes doesn’t come up at this point and you will see specks of oil floating on the top and sides of the gravy.
  5. Add some slit green chillies and 1 tbsp more butter to the gravy and boil for more 5 minutes then add the above sauted and half cooked soya chunks and little bit water if you think that the gravy has thickened. Give it a good stir and cover and cook on low to medium heat for 7 to 12 mins more.
  6. Add the fresh cream and give a good mix, simmer for 5 to 7 minutes more till the oil floats on top.
  7. At last add crushed kasoori methi and give it a final mix, cook for 2 more minutes, taste the seasonings and adjust accordingly. Switch off the flame.
  8. Side by side heat a coal piece on direct flame of the gas burner, heat it until its red hot, place a piece of aluminum foil in the center of the gravy and carefully pick up the red hot coal piece with tongs and place on the foil, sprinkle few drops of ghee on top of the coal and as the smoke starts rising, cover the lid of the pan tightly, keep it covered and let the gravy smoke for 10 to 15 mins, then uncover the lid and discard the foil and coal piece.
  9. Your smoking hot Soya Butter Masala is ready to be enjoyed with Rotis, Parathas, Nans and Kulchas. Serve hot with some onion rings and lemon wedges. Serve with love to your loved ones. Enjoy.

Soya Butter masala 6

 

Image of Soya Butter masala

4.0 from 1 reviews
SOYA BUTTER MASALA
 
Author:
Recipe type: Curries and Gravies, Main Course, Veg
Cuisine: Indian
Ingredients
Ingredients for soya:
  • 2 cups - Soya chunks (after soaking)
Ingredients for Marinating the soya chunks :
  • 2 tbsp - Curd
  • ½ tsp - Tandoori masala
  • ¼ th tsp - Chilly powder
  • ¼ th tsp - Garam masala powder
  • ½ tsp - Lemon juice
  • 1 tsp - Oil
  • ½ tsp - Crushed Kasoori methi (Dried Fenugreek Leaf)
  • ½ tsp - Ginger Garlic paste
  • Salt to taste
  • ½ tsp - Besan (Roasted Gram flour)
Ingredients for the gravy:
  • 4 - large Tomatoes
  • 15 to 20 - Cashewnuts
  • 1 tsp - Ginger and Garlic paste
  • 1 big - Onion chopped finely
  • 1 - Green chilly chopped finely with onions
  • 2 to 3 - Green chillies slit lengthwise
  • 1 tsp - Kashmiri Lal mirch powder
  • 2 tbsp - Butter plus 1 tbsp butter to add later
  • 1 tbsp - Oil
  • 4 to 5 tbsp - Fresh cream
  • 1 tbsp - Curd
  • 1 tsp - Tandoori masala powder
  • ½ tsp - Red chilly powder
  • ¼ th tsp - Garam masala powder
  • 2 tbsp - Kasoori methi (Dried Fenugreek Leaf) roasted lightly and crushed with hands
  • 1 tsp - Shahi jeera (Black cumin) seeds
  • ¼ th tsp - Sugar to balance the tartness of tomatoes.
  • Salt to taste
  • 1 small piece of coal for dhungar (For smoking)
  • 1 small square piece of aluminium foil for dhungar (For smoking)
Instructions
Method for marinating soya chunks and cooking it partially:
  1. Drain the water from the soya chunks and wash it for 2-3 times and squeeze out all the excess water.
  2. Marinate the soya chunks in the above masala for ½ an hour
  3. Add 1 tsp oil in a non-stick flat pan and fry them till roasted nicely on all sides. Keep aside once done.
Method for gravy:
  1. Take the tomatoes and chop them roughly add the cashew nuts and puree them in a blender. Keep aside.
  2. Take the ginger garlic paste in a bowl and add the dry masalas like kashmiri lal mirch (this will give good color to the dish), red chilli powder, tandoori masala powder, garam masala powder, sugar, salt and curd if needed a bit of water and soak the masalas for 5 mins.
  3. Now heat oil and 2 tbsp butter in a pan and add the shahi jeera when it starts to splutter, add the finely chopped onions and finely chopped green chillies, add some salt at this stage as it helps to soften the onions and fry them faster. Fry them till golden brown.
  4. Add the ginger garlic paste with the masalas prepared earlier and fry till the raw smell of masala fades away and the oil leaves the sides of masala. At this point add the tomato, cashew puree and boil it half covered stirring at intervals till the colour of the tomatoes darken up and the gravy becomes thick. The raw smell of tomatoes doesn’t come up at this point and you will see specks of oil floating on the top and sides of the gravy.
  5. Add some slit green chillies and 1 tbsp more butter to the gravy and boil for more 5 minutes then add the above sauted and half cooked soya chunks and little bit water if you think that the gravy has thickened. Give it a good stir and cover and cook on low to medium heat for 7 to 12 mins more.
  6. Add the fresh cream and give a good mix, simmer for 5 to 7 minutes more till the oil floats on top.
  7. At last add crushed kasoori methi and give it a final mix, cook for 2 more minutes, taste the seasonings and adjust accordingly. Switch off the flame.
  8. Side by side heat a coal piece on direct flame of the gas burner, heat it until its red hot, place a piece of aluminum foil in the center of the gravy and carefully pick up the red hot coal piece with tongs and place on the foil, sprinkle few drops of ghee on top of the coal and as the smoke starts rising, cover the lid of the pan tightly, keep it covered and let the gravy smoke for 10 to 15 mins, then uncover the lid and discard the foil and coal piece.
  9. Your smoking hot Soya Butter Masala is ready to be enjoyed with Rotis, Parathas, Nans and Kulchas. Serve hot with some onion rings and lemon wedges. Serve with love to your loved ones. Enjoy.
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4 Comments

  1. Chaitra Hegse

    Hey Soma, Guess I am your first fan on ur blog?. I couldn’t resist but try the Soya butter masala n it tasted yumm with phulkas n salad.. Keep posting such wonderful recipes n I ‘ll definitely try them. Good luck !

     
  2. Thanks Chaitra Hegse so glad that you liked it, have posted more Veg recipes do try them too hope you like them , will post more new recipes soon, thanks again for the appreciation ?

     
  3. Hi soma I loved reading ur recipes , my name is sehaj n I live in Canada .i was wondering where could I get coal to get smoky flavour n which kind it should be coz I have seen use of coal in many recipes like dal makhni etc.

     
    • mukherjee soma

      Hi Sehaj so glad that you loved reading my recipes, do try them too and hope you will love them , in India we buy charcoal from charcoal vendors or in in a hurry I borrow some from my the lady who iron our clothes , as they use charcoal as a fuel for their iron box, in Canada you can go to Indian stores maybe they will have it or else try at the place where they sell charcoal for barbecue … the coal that I use is made of wood basically, do try in the stores who sell fuel for barbecue … hope this helps

       

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