Spices are an integral part of the Indian Cuisine. They vary from state to state.Some spices have antimicrobial properties. Some spices have medicinal value too.I like to use freshly ground spices at home as the aroma and taste is much better compared to the use of Store bought ones.
Another vegetarian recipe from my Kitchen for our 44th #Foodiemonday #Bloghop theme #IndianSpicesSorted.
Recipe for Spicy Soya Masala:
250 Gms Soya Chunks
5 Dry Red Chillies
1 Cup thick Yogurt
1 Tsp Cumin /Jeera Roasted
2 Tsp Coriander Powder / Dhania Powder
1/2 Tsp Red Chilli Powder
1 Bay Leaf / Tej Patta
3 Cardamom Pods (Whole)
6 Garlic Cloves finely chopped
2 Onions finely chopped
1 Cup Vegetable stock
Finely chopped fresh Coriander / Hara Dhania to garnish
Salt to taste
Soak the dry red chillies in 1/4 Cup water for about an hour.
Soak the soya chunks in water.
Heat a thick bottom pan. Dry roast the cumin until you get the aroma. In a small bowl mix thick yogurt, coriander powder,chilli powder and roasted cumin and keep it aside. In the same pan add oil.Add cloves,bay leaf and cardamom pods.Roast for 2 secs. Add the chopped garlic and roast until it turns brown.Once the garlic is done add the finely chopped onions and cook until the oil starts to leave the sides. Squeeze the excess water from the soya chunks and add it to the onion and garlic mix.Add the soaked red chillies too.Add the yogurt mixture ,salt and vegetable stock .Cook until the water is completely evaporated (15 to 20 mins approx) and the gravy is thick. Switch off the flame.
Garnish with fresh coriander and serve hot with Phulkas/Rotis/Rice.