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This is a Mughlai Style rich and creamy meal maker curry. It is a vegan and gluten-free Indian curry recipe. Restaurant-style flavor, luscious texture, and the easiest cooking method are the highlight of this soya curry recipe.
Often we are confined to paneer curry or dal makhani when it comes to a vegetarian Indian meal. However, the possibilities are endless, with vegan, plant-based ingredients like tempeh, tofu, mock meat, soya chaap, or meal maker.
This Shahi Soya Curry has all the typical Mughlai style curry qualities – the creaminess, richness, aroma, luscious texture, subtle flavors, and a delicious taste. And you will be surprised to know that no cream, milk, cheese, or ghee is required to make it.
Soya Chunks or the soya wadi, also known as meal maker, is the key ingredient of this Indian curry. It is a vegan, vegetarian, high-protein plant-based ingredient with a chewy, fibrous, mock meat-like texture.
It is mainly used for making a variety of vegetarian curries, or you can use it in Indian Chinese recipes instead of chicken like soya chilli.
Soya Chunks need to be boiled or soaked in warm water to soften. Later, all the water is squeezed out, and the chunks become soft, moist, and ready to use.
Apart from meal maker, you need these ingredients to make the Mughlai style gravy:
Whole Spices: Cardamom, Cumin Seeds, and Bay Leaf
Base of Gravy: Ginger, Onion, Green Chili
Cashews: They give creaminess and thickness to the gravy. To get the desired consistency of gravy use cashew milk or almond milk.
Spices: Turmeric, Red Chili Powder, Salt, Garam Masala
Other Ingredients: Saffron, Vegetable Oil, Dry Fenugreek Leaves (Kasuri Methi)
The secret to making a vegan Mughlai-style gravy without using dairy products is – cashew. It gives a thick texture and a creamy mouthfeel to the gravy. In addition, the combination of cashew nuts and cashew milk will give you a perfectly creamy gravy sauce.
The ingredients for the tantalizing aroma and the rich flavor are green cardamom pods, cumin seeds, and saffron.
Another key ingredient that makes a huge difference to the taste of the gravy is – dried fenugreek leaves (Kasuri methi).
You can use this multi-purpose Mughlai gravy in a million creative ways. From tofu, paneer (cottage cheese), boiled eggs, to chicken, you can add any protein to it.
Shahi Soya Curry is an Indian main course that goes perfectly with whole wheat naan, lachha paratha, or tandoori roti. Of course, you can serve it with chapati or roti as well.
For a vegan and gluten-free Indian meal, an aromatic peas pulao or jeera rice is also a good side dish for this Mughlai-style meal maker curry.
Transfer the leftover soya curry to an airtight container. Store it in the refrigerator for 3 – 5 days. Reheat in a saucepan on the stovetop. If the gravy is too thick add 1/4 cup cashew milk or warm water while reheating, stir, and let the curry simmer for 2 – 3 minutes.
This Content has originally written by Hina Gujral and published on September 1, 2020. No Copyright/IPR breach is intended.
