MUSHROOM N SOYA KHEEMA CURRY

Just back from a refreshing weekend tour, everything seems more of beautiful. Back to the routine again with the son going to the school, hubby to the office, me at home talking with no one listening as usual. I am happy to be in the known ambience again. I am too much of a typically homelyBengali, how much of a grand place we stay in while travelling or eat at the best places, once back home I have to have typical Bengali meals. 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 a 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  soy 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 it's 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 soy tasted yum and goes well with our very own Indian / South Asian breads. We had it with parathas. Let us prepare this MUSHROOM N SOYA KHEEMA CURRY together.

INGREDIENTS :

Button Mushroom : 250gm
Soya Granules : 150gm
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

METHOD :

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

Heat the oil in a wok and temper with the 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 the cumin powder, coriander powder, both chilli powders, salt and turmeric. Fry for a minute.

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

Add the mushrooms discarding the soaked water. 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.