Tuesday, 17 May 2016


Just back from a refreshing weekend tour, everything seems more beautiful. Back to the routine again with son going to school, hubby to office, me at home talking with no one listening as usual. I am happy to be in the known ambience again. I am so much of a typical Bengali, however grand place we stay in while travelling or eat at the best places, once back home I have to have a typical Bengali food. We have visiting friends from India right now. After spending a lovely weekend at Melaka, we had a fulfilling meal with rice, dal, egg curry and salad yesterday night. Today too I will be cooking Bengali meal. I am happy to be back to the grind again.

This was a vegetarian dish I prepared a couple of weeks back with  soya granules and button mushroom. I named it Mushroom n Soya Kheema Curry which was made as a vegetarian side dish. This type of curries I prepare on days when my pantry runs out of vegetables or when I wish to prepare a quick meal without much hassles. The true Bong in me has finally adapted to the taste of mushrooms, more so considering its benefits. Back home, people may doubt my Bangaliana. To counter that, I say if I do not get what I love, I have to look for alternatives. Trust me, this vegetarian curry with mushroom and mince soya tasted yum and goes very well with our very own Indian breads. We had it with parathas. Let us prepare this MUSHROOM N SOYA KHEEMA CURRY together.

Button Mushroom : 250gm
Soya Granules : 150gm
Green Pea : 1/4small cup
Tomato : 1medium[chopped]
Onion : 1big[sliced]
Ginger Paste : 1tbsp
Cumin Powder : 1tsp
Coriander Powder : 1tsp
Red Chilli Powder : 1tsp
Kashmiri Chilli Powder : 1tsp[just for colour]
Garam Masala Powder : 1tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Cumin Seed : 2pinches
Bayleaf : 1
Oil : 2tbsp

Wash and cut half each mushroom and rub very little salt on them. Wash and soak the soya granules in hot water adding little salt for half an hour. Take out and squeeze the water.

Heat oil in a wok and temper with cumin seeds and bayleaf. Add the onion and saute till light brown.

Add the ginger paste and fry for 2 minutes. Add the chopped tomatoes and saute till it melts. Add cumin powder, coriander powder, both chilli powders, salt and turmeric. Fry for a minute.

Add the soya granules. Stir well for a minute and add a big cup of water. Let boil for 3-4 minutes at low heat.

Add the green peas and mushrooms. Stir and let boil for 2-3 minutes at low heat.

Add the garam masala powder, stir and switch off. Transfer to a bowl.

Serve with any kind of Indian bread.


  1. Looks so inviting...such a yummilicious share dear soma.:)

  2. I would love to make for our this Saturday vegetarian lunch. Just that have to omit the soy - hub does not fancy. The curry is truly flavorful.

    1. Thanks Navaneetham... you can use beancurd or tofu instead....

  3. Mushroom curry is one of my favorite curries and this soy addition is making it even more desirable. Lovely share, Soma!