This soya aloo dum is one of my favourite recipe which I can cook anytime. Astonishingly I didnot put it in my blog till date and don’t know why. May be it is so frequent in my household that I always forget to click the photos. Anyway, it is better late than never so when I got some baby potatoes last week, immediately decided to cook and more importantly decided to have a blogpost on this.
N.B. – the last step of adding a tadka of ghee with hing is a very critical for this recipe and I urge all of you not to omit this step.
note: you may omit the soya chunks and continue making the aloo dum , as it’s own.
Ingredients for Soya Aloo Dum
- Baby potatoes – 15-18
- Soya Chunks – a Bowl
- Onion – 1, big, chopped
- Bay leaf – 2
- Whole dry red chilli – 3 / as per taste
- Ginger paste – 1 tbsp
- Garlic cloves – 6-8
- Tomato – 2, chopped
- Salt, Turmeric, sugar
- Ghee – 1 tbsp
- Hing – a pinch
- Oil for cooking
How to make Soya Aloo Dum
Soak the soya chunks in hot water for 30 minutes. Squeeze and keep aside. Peel and boil the baby potatoes. Then fry them with a pinch of salt and turmeric till golden brown. Keep aside.
In the same pan, add some more oil. Then add bayleaf and dried red chilli. Once it starts changing colors. add chopped onion and fry.
Add the ginger paste, garlic cloves and chopped tomatoes with a pinch of salt and fry well.
When the masalas are fried well, remove from heat and let it cool. Then make a paste of the fried masalas.
In the same pan, add some more oil. Then pore the ground masala onto it and start refrying. Add salt and turmeric at this point and keep frying.
Once oil starts coming out of the masalas, add the soaked soya chunks and mix well.
Add the boiled potatoes too. You may need to add some more turmeric and salt at this stage.
Stir on a periodic manner till all the masalas are mixed and coated the potato and soya.
Once the oil starts coming out again, add one cup of hot water to the mix. Cook covered over low heat till the gravy thickens. Adjust the seasoning.
In a tadka pan or deep spoon, add a spoonful of ghee, and hold it on the raw flame. When it is hot, add the hing and let it sizzle.
Add this sizzling mix onto the Aloo soya dish. GIve it a good stir. Sprinkle half tsp of sugar and mix well. Keep covered for a standing time of 15 minutes.
Serve hot with Roti / Chapati / Paratha.
This lockdown is making me utilise the soya nuggets so much, I might get a crown from the Soya company for the same. Just kidding, Stay tuned to get some more Soya recipes from me.