Choriza Masala & Soya Kheema Masala | Chorizo & Soya Granules with Spices- Two in One recipe

I love the texture and taste of soya granules or chunks, both has such a amazing texture that they can take almost any flavor and make your dish delicious. For vegetarians, its nice way to added protein in their diet and its gives that texture of meat too so non vegetarian turning vegetarian will have that satisfaction too that they are eating meat kind of texture. Otherwise also you can make it anything and everything with soya, from tikkis to sauces , from curries to Indo Chinese. Today I am making Chorizo and soya  granules both  khema style, It's perfect for weeknight dinner and cooks fast and perfect with rice or roti. For better taste always soaked soya granules in milk, water works too but milk is much much better. You can take either chorizo or soya granules and make it, I made it with both ingredients two separate dishes, so sharing here both. Chorizo is a Mexican Sausage , you have to cut it and use the soya part in it , it's heavily flavor with spices and sodium so I didn't add salt when I was making dish with chorizo. Recipe is same for both, only the main ingredients are different. 

#soyachorizo

Ingredients

1 cup soya granules soaked in milk  or Chroizo

1 chopped onion

2 tomatoes chopped to 2-3 tbsp. tomato puree
1 Potato cut in  big chunks

1 tbsp. ginger garlic paste

1 tbsp. green chili paste

Salt to taste

2 tbsp. Red chili powder or as per taste

1 tbsp. cumin coriander powder

1 tbsp. Turmeric powder

1 tbsp. Garam masala powder

¼ cup Peas (optional)

2 tbsp. oil

Lime juice and chopped coriander leaves

Method:

Heat oil in pan, add onion and cook till its brown, add tomato or puree along with ginger garlic and chili paste. Cook till raw smells disappear. Add all powder masala.

Squeezed soya from milk / water  or chorizo and add to the pan, mix it nicely. If you want to add peas and potatoes add it this time.  Add salt in it. Add little water to cook this for 5 minutes on medium to slow flame with the cover till potatoes are cook

When it’s done, sprinkle some lime juice and freshly chopped coriander leaves and enjoy hot with roti or rice. 

Hearth and Soul blog hop March Third week - Zesty South Indian Kitchen