This Vegan Soya Salna curry is bursting with flavors, featuring soya chunks infused with spices and a coconut paste. A perfect dish for vegans that will delight your taste buds!
1: Bring water to a boil along with salt. Add the soya chunks, turn off the heat, cover and rest for 15 minutes.
2: Strain out the water completely, then rinse it and set aside.
3: In a mixer jar, blend the tomatoes to a fine paste and set aside.
4: Separately, blend together the coconut, poppy seeds, cashew seeds and fennel seeds.
5: Heat oil in a pan and add the whole spices, curry leaves, onion and green chilli. Saute until the onion turns translucent.
6: Add the ginger garlic paste, mint leaves, coriander leaves, and saute for a minute.
7: Add the tomato puree along with all the powdered spices and salt. Add kasuri methi, if using.
8: Saute for 3-4 minutes to cook out the raw flavour from the spices.
9: Add the coconut paste and cook for 4-5 minutes.
10: Add water and soaked soya chunks. Cover partially with a lid and cook on low heat for 10 minutes, or until the oil starts to float on top.
11: Finish with chopped coriander leaves, and turn off the heat. Serve with parotta, dosa or idli.
