Soya Butter Masala |

Bored of the same-old butter chicken? Craving a luxurious vegetarian dish that's bursting with flavour? Look no further than Soya Butter Masala! This soya chunks recipe is a great twist to the classic dish, bursting with flavour and packed with protein.
What goes into making Soya Butter Masala Recipe?
2 Cup Water
1 Cup Soya Chunks
1 Tbsp Sunflower Oil
Whole spices (Cloves, Bay Leaf, Cardamom, Cinnamon, Star Anise)
1 Onion
2 Medium Sized Tomatoes
3 Tbsp Butter
½ Tbsp Cumin
1 Tbsp Ginger Garlic Paste
¼ Tbsp Turmeric Powder
¼ Tbsp Coriander Powder
¼ Tbsp Garam Masala
Red Chilli Powder (To taste)
Salt (To taste)
1 Tbsp Kasuri Methi
2 Tbsp Fresh cream
2 Tbsp Chopped Coriander (Garnish)
How to make Soya Butter Masala?
Step 1: Prep the chunks by heating 1 cup of water and boiling the soya chunks and 1 bay leaf for 5-6 minutes. Soak the boiled chunks in regular temperature water and then squeeze the excess water out of the chunks. Set aside for later.
Step 2: In another pan, heat some oil and add whole spices, diced onions, tomatoes, and 1 cup water to make the gravy.
Step 3: Pour in a cup of water and bring to a boil. Cook until the onions become translucent. Let the mixture cool completely, then grind it into a smooth paste.
Step 4: Heat butter in the pan. Add cumin seeds and let them splutter.
Step 5: Add in the ginger-garlic paste and mix for a few seconds before adding the prepared onion-tomato puree.
Step 6: Stir in turmeric powder, red chilli powder, coriander powder, garam masala and salt. Bring to a boil on a medium flame. (You can adjust the consistency of the gravy with some water).
Step 7: Add the boiled and soaked Soya Chunks and simmer for another 2-3 minutes on medium heat.
Step 8: Towards the end of cooking, stir in a tablespoon of crushed methi leaves to the Soya chunks.
Step 9: Garnish your Soya Butter Masala with a dollop of fresh cream and chopped coriander leaves. Serve hot with rotis, pulkas, or a steaming cup of basmati rice.
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