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Wednesday, September 29, 2010

Vegetarian Mutton Gravy!

Before going into this recipe. I sincerely thank my friend, "Kaveri" for sharing this awesome recipe. I made few changes for my convenience. 

  1. Soya Chunks or meal maker - 2 cups
  2. Chopped Onion - 2 cups
  3. Finely Chopped Garlic - 1 tbsp
  4. Tomato - 1 cup
  5. Ginger Garlic Paste - 2 tbsps
  6. Chilli powder - 1/2 tsp
  7. Corriander Powder - 2 tbsps
  8. Garam Masala - 2 tbsps
  9. Turmeric powder - 2tsps
  10. Salt - 1 tsp
  11. Cloves - 2
  12. Cinnamon - 1 stick
  13. Anise star - 1
  14. Cumin seeds - 1 tsp
  15. Chopped curry leaves - 1 tbsp
  16. Water - 3 cups
  17. Cooking oil - 1/2 tbsp
  18. Grated Coconut - 1/2 cup
  19. Corriander Leaves - to garnish
  1.  Boil the water in a saucepan or any vessel, drop the soya chunks. Make sure the water covers all the chunks. Give a stir. Turn of the stove, cover it. Let it rest for about 10 mins.
  2. Now strain the chunks, refrigerate the water.
  3. Squeeze out the soya chunks a little, save that water too.
  4. Now to the soya chunks, add
                   1 tbsp of Ginger-Garlic paste
                   1 tsp of turmeric powder
                   1/4 tsp of Chilli powder
                   1/2 tbsp of Corriander powder
                    1 tbsp of Garam Masala powder  
                   1/4 tsp of salt
   5.    Mix them well and let it sit for 2 hours to 8 hours. My recommendation would be over night.
   6.    Turn on the stove. Place a frying pan on the stove, add oil , anise star, cinnamon, cloves, curry leaves and cumin seeds.
   7.    Add the chopped onion and Garlic. Cook for a minute.
   8.    Add 1 tbsp of Ginger Garlic paste. Cook for another minute.
   9.    Add the tomatoes, salt and rest of the cooking powders. Add the saved soya chunks water.
 10.  Cover them and let them boil for 5 mins. Add the marinated soya chunks. Cover and boil for another 10 mins.
   11. Grind the grated coconut and add them to the boiling mixture. Let them boil uncovered for another 10 mins. Stir them. Check for the consistency. If you want them watery then turn of the stove. Garnish them with Chopped corrainder leaves or let them boil until the required consistency.
Ready to eat with Chappathis, Rotis, Naan, any kind of bread, or rice varieties.


  1. Nice dish..
    Still have a've added gg paste in marination, also when frying onions. do we really need that much?

  2. It is nice to get the appreciation for a small tip. You have pointed it out as if it was my recipe.

  3. @WhoamI: Yes, we need 2 tbsps of gg paste. During marination the soya chunks absorbs fully and there won't be anything for gravy.
    Thanks for your comments.

    @Kaveri: If it wasn't your tip, the dish would be tasteless. Thanks for your comments as well as for the tip.